Easy Buffalo Chicken Dip Recipe
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 1/2 cup Louisiana-style hot sauce
- 3 cups shredded cooked chicken breast
- Assorted crackers
- 1. Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.
- 2. Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.
3 tablespoon: 77 calories, 4g fat (2g saturated fat), 28mg cholesterol, 71mg sodium, 1g carbohydrate (1g sugars, trace fiber), 8g protein
Reviews for Easy Buffalo Chicken Dip
"This is a great dish. I use Frank's wing sauce anda rotisserie chicken. Very easy. I have to make it for all gatherings. It is used as a dip, but also on baked potatoes, sliders and whatever is around."
"Simple and delicious. Good things come from Hershey."
"I made this for a pot luck and it was the first dip to disappear!"
"Delicious. I add crumbled blue cheese...served warm this is yummy!"
"Delicious! I made it with plain yogurt instead of sour cream, and it still tasted great."
"A co-worker brought this for a potluck at work the other day. It wasn't heated;it was served cold. We spread it on Ritz crackers, sort of like you would a cheese ball. It was great!"
"I've made this and it is GREAT. I've also changed up a little by adding ranch dressing, shredded colby jack cheese and everyone loves it. I've also put it in a crockpot or heated through with a microwave if I'm in a big hurry. What every you do with it you can't go wrong experiment that is the fun of cooking."
"My husband who loves him some hot wings, really enjoyed this. Thanks for a low cal version, fantastic!"
"LOVE this!! It is so easy and oh sooo yummy!!"
"Good stuff! I've made it the way it says and I've changed it up a bit. We had some surprise guests the other day when the game was on and I wanted a quick snack food to set out, so I substituted 2 cans (drained) of chicken breast. I just drained it, shredded it with a fork and stirred it in. It was really good and no one could tell it was canned chicken."
"I changed this up a little bit to include some Ranch dressing. I also season the chicken with Cajun or Creole seasoning while I cook it before putting it in the mixture. Can be served with chips, carrots, and celery too!!"
"I took it to a party as an appetizer and everyone loved it!"
"This was a big hit at my last party. I used Red Hot Ceyenne Pepper. I doubled the recipe and only used a little over a 1/4 cup of hot sauce. It was so good and there wasn't a whole lot left over. Big hit."
"Perfect snack for a football Sunday."
"What this version of this recipe is missing is the cheese! My version adds 1 cup of shredded cheese--usually mozarella, but I use mozarella AND a mexican blend (cheddar and more). You could use mozarella and cheddar if you wanted, but 1 cup total. AND, try adding some ranch dressing--in the same amount as the hot sauce... My recipe uses 1/2 cup hot sauce and 1/2 cup ranch dressing...No matter how you make it, the combination of flavors in this dish makes it a winner every time for potlucks, finger foods, and snacks! Plus, it reheats well, so great for lunch another day!"
"Its a great recipe! And its always a crowd pleaser. I have been making this for a long time! I make it as a layered dip...cream cheese onthe bottom, then the shredded chicken (mixed with Frank's red hot), a thin layer of sour cream, top it with shredded cheese and then bake it! Its great withTostitos scoops too!"
"I took others advice and made this with ranch dressing, and doubled it, and added a little extra hot sauce. My kids LOVED it. They look forward to the leftovers tomorrow. I better buy more crackers though!"
"I did not have any chicken but plenty of turkey from Christmas. So I shredded that and used Kens Wing sauce/marinade instead of the Louisiana hot sauce. The Louisiana hot sauce had too much of a vinegar taste for us. Anyway, thank you for posting this. I will be making it again."
"I never use sour cream, I always use a cup of prepared ranch dressing. I have made this several times and someone always asks for the recipe."
"One BIG error in this...don't use sour cream, use blue cheese dressing. And canned chicken works great with it. I have made it for years and NEVER have any left."
"This is okay but doesn't have any WOW factor. There are other recipes on this site that are much better. It definitely needs some blue cheese and more hot sauce. It's easy but it's not a great recipe in my opinion. I guess it's fine if you're really watching your calories but lowering the calories really compromised the flavor in my opinion."
"Have to make double batch, it just goes too fast.."
"Tasty, a great low cal, low carb appetizer!"
"Increase the amount of louisiana sauce till it meets your favorite "kick" level!"
"Not spicy enough - needs more "wing" flavor."