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Creamy Buffalo Chicken Dip Recipe
Creamy Buffalo Chicken Dip Recipe photo by Taste of Home

Creamy Buffalo Chicken Dip Recipe

Publisher Photo
This slightly spicy dip cleverly captures the flavor of buffalo chicken wings. Using canned chicken adds to the convenience. —Allyson, DiLascio, Saltsburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:35-40 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 35-40 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Louisiana-style hot sauce
  • 1 cup ranch salad dressing
  • 3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
  • 1 cup (4 ounces) shredded cheddar cheese
  • Thinly sliced green onions, optional
  • Corn or tortilla chips

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.

Directions

  1. In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
  2. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Yield: 5 cups.
Originally published as Creamy Buffalo Chicken Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p38

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Creamy Buffalo Chicken Dip

AVERAGE RATING
   (69)
RATING DISTRIBUTION
5 Star
 (55)
4 Star
 (8)
3 Star
 (1)
2 Star
 (3)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Apr. 21, 2013

"My daughter and her friends wanted this one day but I didn't have any chicken on hand. I decided to make the same dip but used spinach instead of the chicken and made Buffalo Spinach Dip. It has since become a fave in our house, especially since we have a lot of Vegetarian friends who now enjoy this as much as we do! Try it you wont be dissapointed."

MY REVIEW
Reviewed Jan. 23, 2013

"I have made this recipe several times and it is always a hit. I just made a batch for my son to take back to school. Keeps it in his dorm frig and microwaves it before eating.

Next year he is living off campus and this will be a recipe that he will be taking..easy enough for an inexperienced cook to make!"

MY REVIEW
Reviewed Jan. 20, 2013

"This is awesome for a party. Has just the right amount of spiciness and you can always adjust that my adding more ranch."

MY REVIEW
Reviewed Jan. 1, 2013

"I made this, didn't have the small cans of chicken that it called for, but used 2 of the 10 oz canned chicken and added 1/2 can of medium rotel...HUGE hit on New Year's."

MY REVIEW
Reviewed Jan. 1, 2013

"I made this and CHANGED A FEW THINGS. i USED HALF BLUE CHEESE AND HALF RANCH.

I added finely chopped onion and celery and put a bit of mozzarella over top of the cheddar. I used a bit more than half of the hot sauce that was called for....perfect heat! It was awesome! The BEST I have ever had."

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