Recipe by Frank's® RedHot®
"This robust and creamy appetizer features cream cheese, blue cheese salad dressing, cayenne pepper sauce, crumbled blue cheese and Swanson® Premium Chunk Chicken, heated together to make a dip that tastes like Buffalo chicken wings but without the mess!"
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
blue cheese salad dressing
Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
crumbled blue cheese or shredded mozzarella cheese
2 (12.5 ounce) cans
Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers
This is a fantastic recipe that never fails to impress!
To address the layer of oil tat gathers on the top:
Use a high quality block of cheese (cheddar honestly works best) and shred it yourself before mixing. The problem with using pre-packaged shredded cheeses is that they are coated in flour, so the pieces won't stick together. Flour in this recipe draws the oil to the top, coating the dip in a runny red film. Easily solved by shredding yourself! (I have tried off-brand block cheese, and they too have put flour in their cheese. Make sure that the one you buy has NO flour!)
I didn't care for this. The only reason it resembled buffalo wings is because of the sauce.
This recipe is great! Did you know buffalo chicken dip has its own site and facebook page? www.buffalochickendip.com. Anyway, I always recommend using canned chicken. I work for Swanson so I know their chicken is made with only white meat. When we made the recipe with rotisserie and regular chicken it was often clumpy, but the Swanson Chicken really improvest the consistency! It also makes this recipe really easy. Cooking and shredding your own chicken takes a while!
I make this all of the time and it is great! Only thing I change is I use rotissary chicken from Sams or Superwalmart, shred it and dump all of the ingredients into a crock pot. I usually let it cook on low for about 30 minutes, then eat with Frito scoops. Husband loves it, so do I!!!
Superb! Just perfect! Made it as described with blue cheese, for the shredded cheese option I used a cheddar blend and threw in some grated parmesan on top. I also used the 1/3rd less fat cream cheese to cut down on the fat. I also didn't like the idea of using canned chicken so I grilled some up fresh, then cut it into small pieces. My boyfriend and I were crazy about this after having a version at a local restaurant. We both agreed it was better then the restaurant version. We will make many more times!
Always a classic for a party! I am not fond of blue cheese dressing so I sub with ranch. The Buffalo Wing sauce seems to be a little milder so I use that.
I have made a variation of this for a few years. The differences are: I put celery in--about 3/4C chopped I use about 20oz frozen Tyson diced chicken--thawed Full bottle of Frank's Buffalo Full bottle of Marzetti's Chunky Blue Cheese Dressing.
Delicious! I used half blue cheese, half mozzerella and used boiled shredded chicken instead of canned! Thanks for the recipe, will definitely make this for parties in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Frank's(R) Red Hot(R) Buffalo Chicken Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 103
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Chicken broth and stock are heavy hitters for your holiday feast.
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.