Buffalo Chicken Dip

Total Time
35mins
Prep
5 mins
Cook
30 mins

I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.

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Ingredients

Nutrition
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup ranch dressing
  • 34 cup red hot sauce
  • 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
  • shredded cheddar cheese, you decide how much
  • Frito corn chip, scoops

Directions

  1. Beat cream cheese, ranch dressing, and red hot sauce.
  2. Fold in shredded chicken.
  3. Spread mixture into pie plate sprayed with Pam.
  4. Bake at 350 degrees Fahrenheit for 15 minutes.
  5. Add cheddar cheese to top.
  6. Bake an additional 10 to 15 minutes.
  7. Serve hot with Frito scoops.