Redhot Buffalo Chicken Dip

Recipe by Nana Lee
READY IN: 25mins
YIELD: 4 cups


  • 1
    (8 ounce) package cream cheese, softened
  • 12
    cup bleu cheese salad dressing (or any creamy type dressing)
  • 12
    cup frank's redhot buffalo wing sauce or 1/2 cup frank's original cayenne pepper sauce
  • 12
    cup crumbled blue cheese (about 2 oz) or 1/2 cup shredded mozzarella cheese (about 2 oz)
  • 2
    (9 3/4 ounce) cans swanson premium white chicken meat packed in water, drained (see NOTE)
  • assorted fresh vegetables (or both) or cracker (or both)


  • NOTE: You can substitute freshly cooked or leftover chicken for the canned chicken.
  • Heat oven to 350°F.
  • Stir cream cheese in a 9-inch deep dish pie plate until smooth.
  • Stir in the dressing, wing sauce and blue cheese.
  • Stir in chicken.
  • Bake 20 minutes or until chicken mixture is hot and bubbly.
  • Stir before serving with veggies and/or crackers.