Frank's® Red Hot® Buffalo Chicken Dip Recipe - Allrecipes.com
Frank's(R) Red Hot(R) Buffalo Chicken Dip Recipe
  • READY IN 25 mins

Frank's® Red Hot® Buffalo Chicken Dip

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. Heat the oven to 350 degrees F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Kitchen-Friendly View

Footnotes

  • Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
  • To make in the microwave: Use a microwaveable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2011

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!)

 
Most Helpful Critical Review
Apr 13, 2009

I didn't care for this. The only reason it resembled buffalo wings is because of the sauce.

 
Feb 09, 2009

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!

 
Feb 02, 2009

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!!!

 
Feb 23, 2009

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!

 
Feb 03, 2009

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.

 
Feb 02, 2009

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.

 
Jan 20, 2009

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.

 

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Nutrition

  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 714 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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