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Buffalo wing sauce, cream cheese and ranch make a great party dip. Everywhere I take it, people want the recipe. — Peggy A. Foster, Florence, Kentucky
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Nutritional Facts 2 tablespoons (calculated without chips) equals 156 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.
Originally published as Buffalo Chicken Dip in Taste of Home December/January 2007, p17
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Reviewed on Oct. 05, 2012 by janandherdogs
this recipe is direct knock-off from a recipe by a name-brand wing sauce company. Coincidentally, I made their recipe just last night. The only difference is their recipe called for blue cheese dressing and 1/2 cup of blue cheese crumbles in the mixture. This version is very delicious.
Reviewed on Oct. 03, 2012 by FoxyChefAmanda
The first time I made this, I followed the recipe and did the layering gig. The next time I made it, I decided to blend the dressing, buffalo sauce, chicken, and half the shredded cheese together and spread it over the cream cheese, adding the remaining shredded cheese on top of the mixture to melt while it baked. My family likes that alot better, and so do our friends, who always ask that I make it for Super Bowl, Thanksgiving, New Year's Eve, and even camping! I'll pretty much make it for any gig that we have, and I always make sure to have plenty of tortilla chips and copies of the recipe on hand, because both will be gone within five minutes!
Reviewed on Sep. 29, 2012 by dp2009
i have made this time and time again, seems no one gets tired of it, always requested.
Reviewed on Aug. 20, 2012 by Karen.Buske
Great idea to use canned chicken. I've used the can chicken in another recipe and it was good. Thanks for the recipe.
Reviewed on Apr. 08, 2012 by mauishores
I cream the cream cheese and then add the dressing, wing sauce and cheese. I use rotisserie chicken. I bake in the oven or use my crockpot for large get-togethers.
Reviewed on Apr. 04, 2012 by RendiB
My family loved this dip. It was very quick and easy to make. Will make many times more.
Reviewed on Mar. 25, 2012 by amyj03
Love,Love,Love it!.........
Reviewed on Mar. 17, 2012 by jessicaschafer
After seeing others' reviews about the cheese layer getting hard and tough to cut through, I decided that rather than layering to instead combine all ingredients and bake it. Though my cream cheese was well softened and I blended it all together thoroughly, I ended up with small cream cheese chunks and strange consistency. Everyone loved the flavor, but the texture and look was off-putting. Just thought I'd pass along that 'warning' to anyone else considering the same. Next time I'll follow the recipe, maybe layer the shredded cheese.
Reviewed on Feb. 06, 2012 by shepardc
I made this and used rotisserie chicken instead of canned. It came out of the oven with grease floating on the top and the cheese mixture curdled. A big disappointment!
Reviewed on Feb. 04, 2012 by dzm388
Delicious! I mixed the chicken and wing sauce together as a layer, used blue cheese dressing instead of ranch, and baked in a 1-1/2 quart dish - I think 1 quart would have been too small. 25 minutes was perfect!
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