By *Parsley* on April 11, 2005
Photo by KPD
Photo by KPD
"I first tried this buffalo chicken wing dip at my neighbor's picnic. A friend of theirs brought it and we munched on it all night til it was gone! I love this recipe for picnics, potlucks and tailgate parties. It's a much less messy way of enjoying chicken wings. My oldest son loves it. You can make it as spicy hot as you want...or leave it mild. It's best served warm, but you can also eat it cool."
Serving Size: 1 (73 g)
Servings Per Recipe: 32
"Being near the home of the original Buffalo Chicken Wings from the Anchor Bar in Buffalo, NY - I, of course, made this using 1 bottle of Anchor Bar wing sauce instead of hot sauce. Tastes exactly like the Buffalo Wings we get there! A note: I skip the shredded cheese. I use shredded chicken breasts, 1 bottle Anchor Bar wing sauce, 2 pkg cream cheese, 1 bottle ranch salad dressing, and 1-1/2 cups very good quality crumbled bleu cheese. The Anchor Bar sauce and the bleu cheese crumbles are really what makes this dip. I put all the ingredients into a crockpot and bring the crockpot with me when bringing this to potluck events. Sometimes I will triple the amount of chicken and make "chicken wing salad" for sandwiches or wraps. Super yum!"
"I've been making this dip for over a year now, and procrastinated in rating it. It's absolutely delicious! Usually I don't add as much Frank's, just because my family can't handle it. I also serve the celery on the side, and use whatever shredded cheese I might have in the house. Thanks for the great recipe!"
"Everybody devoured it - big hit for Christmas Eve! I opted to use 2 cans of chicken (so much easier) drained and shredded. I left out the celery. I used a bottle of 'lite' bleu cheese dressing and about 3/4 of a bottle of Frank's Buffalo Wing style hot sauce. Served with scoops!"
"I've had about 20 people ask me for this recipe already. Best when just out of the oven. Whole bottle of Frank's hot sauce is a bit much. Perfect with 3/4ths of a bottle. I don't use the celery. FANTASTIC dish."
"Excellent. Simple. Pretty cheap to do and fast. The only way I think it would benefit is if it were kept on low in a slow cooker for dipping all night long. Keeping it warm is critical. I think it would also be fine with more celery if you're serving it with tortilla chips. I used Renee's Ranch Dressing."
"I pretty much use the same recipe for my chicken wing dip- everyone requests it for parties! and its always gone so fast. I make a few changes tho- I don't put celery in the dip, i just serve it with it. and i layer my cream cheese on the bottom and put the chicken mixture over it- I find the cream cheese always clumps up anyway. I also use mozzarella for mine, and layer it on top as well as in the dip. Delicious!"
"Excellent party dish! This was a HUGE success at the party I brought it to. Two things I did different: used ranch dressing instead of blue cheese and also reserved the celery for dipping instead of chopping it up and including it in the mix. Thanks for sharing! I plan to make it again for an office potluck at the end of this month!"
"I make this all the time and it is sooooo addictive. I use 2 cans of the Tyson chicken breast, a whole bottle of Hooter's hot wing sauce, ranch dressing, and leave out the celery. It can be somewhat greasy after baking so I like to dab a paper towel to get rid of some of that. Great recipe :o)"
"I have made this recipe several times except I use 2 large cans of chicken and put in all in a crock pot. I put it on high for a couple of hours and then turn down to low. When serving, I put on warm. It is always a big hit!"
"I used 1/2 bottle of Frank's Red Hot Buffalo Wing Sauce and bleu cheese dressing. I really liked the taste. The only drawback for me was the amount of oil that was on top the dish. I dabbed a paper towel over the top to absorb some of it. All in all it was good and I'll be making it again. "
"I agree that this recipe should call for Frank's Red Hot only! It's the only way to get the true Buffalo flavor. Tabasco would ruin it!"
"This recipe should call for franks red hot sauce."
"I made this dip for a football gathering. The dip was easy to make. I used half of the bottle of hot sauce (6 oz) and ranch dressing. I served it with tortilla chips. I recommend starting out with half the bottle of hot sauce, because hot sauces are not the same. I also think the bleu cheese dressing would have added more flavor. To us the dip was ok, but it didn't have the flavor we were looking for. It wasn't bad, but it wasn't great. On the other hand, there were only 2 small spoonfuls left."
"I made this for Thanksgiving appetizers, and everyone loved it. We used lowfat cream cheese and substituted greek yogurt for the ranch and added bleu cheese crumbles. It was great!"
"Add more chicken than the recipe calls for but either way so good"
"This is the best dip ever! I've been making it for years and thought I'd already rated it but hadn't. I used to bring it to football tailgates and is now a favorite anytime!
BEST DIP EVER!"
"My son made this for our Christmas Eve party and it was fabulous. I'm going to make it for the New Years Eve party but will tweak it a bit. I found the cheese on top was too hard when cooled so will cook mine in crock pot and keep it on warm when finished. I will also use ranch dressing with bleu cheese crumbled into it and use 1/2 bottle of Frank's red hot sauce.. I will also add some fresh garlic when cooking the chicken breast because we love garlic chicken wings. Will serve with celery sticks [on the side], bagel chips and tortillas chips. This dip tastes just like Wings N More medium garlic wings without the horrible mess. Yay!
Thanks to Parsley and all the great suggestion from the reviewers. This is just what I've been looking for. Okay, I think I better try out a batch [right now] before New Years Eve to make sure it tastes right. LOL"
"This was absolutely delicious and took no time to put together. I halved the recipe and used 1/4 of a bottle of Frank's Red Hot and it still had plenty of kick for us. As other reviewers suggested, I dabbed the extra fat floating on top with some paper towels. Instead of serving it as a dip with chips, my family requested to have this on top of white rice which, at first, I thought was beyond bizarre, but I gave it a try and it really was a great combo. Served with fresh celery on the side instead of mixing it in with the chicken. Didn't have any cheddar, so I used Monterey Jack and Kraft Italian cheese blend - yum! Next time, however, I'm going to reduce the amount of dressing which should help reduce the amount of fat floating on top. This recipe is also great for buffalo chicken sandwhiches on toasted hoagies with larger chunks of chicken breast. Thanks for a keeper recipe!"
"Yum! Made this superbowl sunday and it came out so good. I did use all ranch dressing though because im preggo and i cant eat blue cheese ( even though i love it) and i left out the celery because im not a huge celery fan. Came out great though!"
"I've made several Buffalo Chicken Dip recipes over the years and this was by far the best! I brought this to a party - it didn't last long and garnered many compliments. I also used only about 3/4 of the bottle of Frank's, thought it had a nice kick but wasn't too overpowering. We kept this in a chafing dish to keep it warm, think either this or a crock pot is a must to keep the dip from hardening and separating. Served with chips and celery on the side, as opposed to in the dip."