Buffalo Chicken Dip

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Lena47 photo by Lena47
photo by Sophie P. photo by Sophie P.
photo by Marenda D. photo by Marenda D.
photo by twinturbo2fast photo by twinturbo2fast
Ready In:
1 pie plate full


  • 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


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

Questions & Replies

default avatar
  1. ncysharpe
    Why does the picture look like there is pepperoni on it ? no mention of it anywhere.
  2. lorididonato
    Can you freeze this recipe?
  3. Lena47
    Is it best to buy chicken breasts and boil them to make this? How long to boil so it becomes shredded and approx how many chicken breasts would you need to make this?
  4. Ruth E.
    Hi this is a great recipe with many variations....however, I am always trying to make it less caloric....try using humus, stir in a little hot sauce and add the chicken( I use rotisserie)..you can sprinkle some cheese on top...eat it room temp or hot...easy and very good! I use the garlic flavored humus.
  5. Cathy L.
    can you put the recipe in 1 (one) sheet of paper. I only need the recipe, NOT the nutrition info. Thank you, Cathy in Pagosa


  1. 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
  2. suddarthk
    My friend gave me this recipe and it is almost identical. First, everyone agrees that it has better texture and flavor if you boil your chicken breasts, then SHRED the chicken. You can make this in a crock pot on high for 2 hrs and it's ready for any party! We use Frank's Red Hot Sauce as it seems to have the best flavor and we use 1-11/2 cups of it. We use i package of shredded cheddar cheese (2 cups) and we serve with a variety of dipping items- Fritos Scoops, Tortilla Chips, Toasted Baguette slices, celery sticks and carrot sticks. Seriously- every Party I have made this for it is gone first and recipe requests are always made!
  3. m.lipe
    Big hit at a holiday party! Instead of baking we put all ingredients in the crock pot to keep warm.
  4. Michal R.
    I doubled the directions using boiled chicken breasts. I bake half one day for a nice family snack with tostitos green salsa chips, and refrigerate the other half until the weekend...or the next day. Then i spread it on flour tortillas and make buffalo chicken quesadillas for lunch. My kids "LOVE IT"!!!
  5. jabarnett00
    I also make this dish, however I find that the bottled ranch or bleu cheese dressing makes the dish a little oily. I solved this by eliminating the dressing and using 8 oz of sour cream and 8 oz of mayo, combined with bleu cheese crumbles, to taste. I use about 3-4 Tablespoons of crumbled danish bleu cheese. It comes out even more delicious than the original. It's one of those dishes that people always devor, and request the recipe!


  1. Jonathan Melendez
    Loved this dip! I used Greek yogurt cream cheese and Greek yogurt ranch to cut some of the calories, without losing flavor!
  2. Lena47
    I used one cup of hot sauce as opposed to 3/4 and a rotisserie chicken as opposed to canned. It was delicious.
  3. Chris G.
    You can substitute with Tabasco chipotle for a Smokey taste as well as add a few drops of liquid smoke. I also add real bacon pieces. (They come in a package)
  4. savage.7326
    I definitely prefer rotisserie chicken over canned, and would certainly recommend that instead. But this is a great recipe!!
  5. Tee B.
    Came out really good , and was delicious , def will be making this again in the future
    • Review photo by Tee B.


My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.
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