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This slightly spicy dip cleverly captures the flavor of buffalo chicken wings. Using canned chicken adds to the convenience. —Allyson, DiLascio, Saltsburg, Pennsylvania
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Nutritional Facts 2 tablespoons (calculated without chips) equals 69 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 156 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Originally published as Creamy Buffalo Chicken Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p38
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Nov. 25, 2011 by tkoelzer
Absolutely delicious! I brought it for Thanksgiving at my in-laws and it was a hit! Had to promise to make it again for our Christmas Eve party. I might leave off the cheddar cheese on top, it doesn't seem to be needed really. But it was very good, and super simple to make.
Reviewed on Aug. 17, 2011 by melijoc
It's delicious but I never put in the full amount of hot sauce.
Reviewed on Jul. 11, 2011 by omahataxidriver
My husband loved it but It was to hot and runny for my likes.
Reviewed on Jun. 11, 2011 by mauishores
I substitute the canned chicken with rotisserie chicken. I also serve this at parties in a crockpot. I've been making it every few weekends because we like it so much.
Reviewed on Mar. 23, 2011 by Skogen
I have made this many times since getting it from Taste of Home. Everyone that tastes the dip requests a copy of the recipe. Excellent
Reviewed on Mar. 20, 2011 by LynneLuvs2Cook
Sorry we didn't like this at all. Greasy, too runny, 3 cans of chicken didn't seem enough and way too hot!
Reviewed on Mar. 03, 2011 by wellmanneredfrivolity
My family found this recipe as is a tad greasy.Next time I will use parmesan last 5 minutes of cooking
Reviewed on Mar. 01, 2011 by emrh1
This dip is awesome!! I made it for the Super Bowl and everyone devoured it. I didn't use just plain hot sauce, I used Buffalo Wing sauce. Also, I did not use canned chicken. Instead I boiled chicken and then shredded it. I will make this recipe again for sure!
Reviewed on Mar. 01, 2011 by fuschia2000
This recipe is much better with deli-chicken shredded or parboil boneless chicken breasts and shred them. Whoever heard of using canned chicken for anything??!!!!
Reviewed on Feb. 28, 2011 by lrb40
Love this recipe - try using Monteray Jack cheese instead and cut back on the hot sauce. I use cooked chicken found in meat dept instead of canned chicken.
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