Buffalo Chicken Dip

READY IN: 35mins
Recipe by Barb Witherspoon

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.

Top Review by esnotary

This is a great recipe, but I modified it to add a bit more "crunch". I bought a whole chicken and shredded it, than simmered it over low heat with a bottle of Franks Hot Wing Sauce. I melted 16oz of cream cheese and 1cup of bleu cheese dressing (Bobs - it's the best!) in a saucepan over low heat. I layer the chicken&sauce mixture on the bottom of the dish, top that with the melted cream cheese/bleu cheese dressing mixture and then top that with diced celery! I top that with a layer of shredded colby jack cheese and and a few bleu cheese crumbles. Bake at 350 until bubbley. Serve with celery sticks, chips, bread, whatever! There are NEVER any leftovers! Enjoy

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.

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