Frank’s RedHot Buffalo Chicken Dip

I love Buffalo Chicken Dip.

The spicy buffalo wing sauce juxtaposed with the creamy salad dressing renders me incapable of walking away from the table whenever it’s served. It’s a sickness, I think.

The first time I shared a recipe for Buffalo Chicken Dip, I shared my coworker’s instructions. She uses whole chicken breasts and shreds them before making the dip.

We aren’t quite that put together around here, so when we need shredded chicken, we use canned. I buy Swanson shredded chicken at Sam’s Club, and it’s relatively inexpensive.

buffalo chicken dip

Frank's RedHot Buffalo Chicken Dip
  • 8 oz low fat cream cheese, softened (I soften cream cheese in the microwave for 30 seconds. Occasionally, I need to heat it for another 15 seconds in order to soften it nicely.)
  • cup Frank’s RedHot Sauce
  • ½ cup ranch dressing
  • 19.5 oz Swanson Premium Chunk Chicken Breast, drained (you could certainly use 18-20 ounces of chicken and shred it yourself)
  • 1 cup shredded cheddar cheese, divided
  • Tortilla chips or crackers
  1. Combine cream cheese, hot sauce, and ranch dressing until smooth. Stir in chicken and ½ cup of shredded cheese.
  2. Spread dip in a 9" round baking dish and sprinkle with remaining cheese.
  3. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with tortilla chips or crackers.
You can make the dip more authentic by using blue cheese dressing and blue cheese crumbles in place of the ranch dressing and cheddar cheese. Make your dip tailgate or picnic friendly by preparing it in a disposable heavy foil pan. When you get to the tailgate, heat it on the grill, and serve hot. You can cook this in the microwave on high for five minutes instead of using the oven. This would also work nicely in a small crock pot.

I was not compensated, and I received nothing free in exchange for posting this recipe and information. I just like the dip.

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© 2009 – 2013, Tara Ziegmont. All rights reserved.



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