467 Reviews

I make this recipe all the time and it is always a huge hit!! Try eating with celery sticks. YUMMY!

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lakemom January 13, 2009

like this needs another rating... But I must because I have been told that this is now the dip that I HAVE to bring to any get together....It is really really good.. I didn't want try it with canned chicken, so I chopped 2 chicken breasts to shredded size and cooked, I also found Franks buffalo wing sauce and used that. Very Yummy!!!!! Thanks.

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Szakacs January 11, 2009

I only made 1/2 of what was called for. This recipe was very tasty.

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RJB1836 January 10, 2009

My sister-in-law served this dip for Christmas and it was so good, we requested it for New Years! To cut the fat- which isn't much, we skipped the cheddar cheese and used veggies instead of chips. You can also serve it as a sandwich spread in wraps or lettuce leaves.

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Missyb0o January 09, 2009

I've tried a few adjustments, as the canned chicken was kind of unappealing. By far the best alternative is to cut up breaded chicken fingers (heck, the recipe is already unhealthy). Delicious! I spread it on a pizza shell and everyone goes nuts over it.

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ChefTom January 09, 2009

I make this recipe, just a little different... I use 4 cooked and shredded chicken breasts, half a bottle of blue cheese dressing, a 12 oz. bottle of wing sauce (I use Anchor Bar Sauce), an 8 oz. block of cream cheese, and 2 cups of shredded mozzarella cheese. I spread the cream cheese at the bottom of an 8x8 baking pan, combine the chicken with the wing sauce and blue cheese dressing and pour it over the cream cheese, cover with shredded cheese, and bake at 350 for 25 minutes.

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Julie A. January 08, 2009

LOVE this dip! Been making it for a couple of years now. Although I make it differently......I can't imagine how it would taste with canned chicken! ( tastes like tuna to me! yuck! ) 4 chicken breasts (I use the frozen ones that come in a 2.5/3 lb. bag) 2 8 oz. blocks cream cheese, room temp. 1 8 oz. bottle ranch dressing 1 16 oz. bottle Moores Wing Sauce (or your fave) 2 cups shredded cheese, cheddar or mexican mix (my fave) Boil or bake chicken til done and shred or chop in small pieces. Put chicken in bowl with cream cheese and ranch dressing and mix well. Spread this mixture on the bottom of a greased 9 x 13 pan. Pour the bottle of wing sauce all over the top, edge to edge. Top with shredded cheese. Bake at 350 for 15 to 20 minutes, til it's bubbling and starting to brown around the edges. Serve warm with FRITOS SCOOPS! They work best because they're strong!!

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Judith T. January 08, 2009

I have been making this recipe for about 6 years now. The only difference is that I use 4 to 6 chicken breast (stewed and cut up into bite size pieces) depending on how big they are. It is delicious and always the hit of any party.

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Raegaylor January 08, 2009

Loved this dip, as did everyone that tried it. Took the extra step of sauteeing some chicken breast strips seasoned with lemon pepper, worked out great!

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Delvis January 08, 2009

I have used a recipe similar to this where we use blue cheese dressing rather than ranch and I use cooked boneless chicken breast instead of canned chicken, which i find kind of dry and tin can tasting. Everyone loves it!

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hbcaouette January 08, 2009
Buffalo Chicken Dip