Reviewed: Oct. 23, 2009

Every time I make this dip, people RAVE about it and I end up passing along the recipe to at least three people! I also do 1/2 ranch and 1/2 blue cheese. It gives a nice balance of flavors. The crock pot is a great way to let the flavors blend together, but make sure to stir it often to avoid the oils sitting on top. Overall, this recipe is super-easy to make... and DELICIOUS! (We have also spread this on grilled pizza dough and made buffalo pizza out of it! YUM!)

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LICCIARDO79

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Reviewed: Oct. 19, 2009

Awesome! Made this yesterday and it was great. The only thing I changed was the dressing and used half ranch and half blue cheese and I made it in the crock pot. One thing to note and I should have known better but I had company and was sidetracked.. keep a watch on the heat. We mistakenly cranked this up to high since everyone was so anxious to eat it and within a minute or two, it completely separated.

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CW010700

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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Reviewed: Sep. 14, 2009

This is how I always make my buffalo chicken dip. The only difference is that I use 2 cream cheeses. This dip is great and everone really enjoys it!

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 2, 2009

Great dip! I used precooked grilled chicken, chopped up. I made homemade ranch dressing. I doubled the cream cheese & hot sauce (Franks Red Hot). I used and extra 1/2 cup of Ranch, but left the chicken & cheddar cheese amounts the same. I put all ingrediants together in a crock pot and set on medium until melted all together... stirred and then set to low for the remainder of the party. I served it with assorted crackers. All my girlfriends loved it and wanted recipe... I almost was ashamed to say how easy it was! I love crockpots!

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wehearawho

Cooking Level: Expert

Home Town: Yukon, Oklahoma, USA

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Reviewed: Jul. 12, 2009

THE BEST!! I had two packages of thin chicken breast cutlets that I boiled, shredded and added the remaining ingredients. My husband and sons got home just in time from a day out on the water. I did make twice the amount and came up with two pans. The first pan went as fast as a blink of the eye!! The second pan has a pretty big dent in it also! I have a feeling that the leftover will not make it to tomorrow!!

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jun. 25, 2009

I made this recipe but used some left over hot wings from a restaurant so I didn't have to use the hot sauce. It was a huge hit. We go to the hot wings restaurant on the bogof night and order so we have extras just so we can make this recipe. I've had so many requests for the recipe!

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Andy B

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Reviewed: May 20, 2009

A friend brought this over for a potluck, and it was delicious. I tried making it again the next day with canned chicken instead of poached/shredded and did not like the results as much. Canned chicken makes the texture too goopy and paste-like, and we much preferred the chewy bits of chicken in the original recipe. I did like one thing better, though, and that was mixing most of the cheese in with the rest of the ingredients and only adding a small sprinkle on top. Otherwise it hardens once it's cool into a waxy layer that makes dipping difficult.

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JULESMICHY

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Reviewed: Apr. 13, 2009

Excellent! Everyone loved this! I followed the recipe mostly, using low fat ingredients where possible. I also used Frank's red hot for the hot sauce. Then I used pre-cooked diced chicken to make it easier. Heat in the microwave and then put into a crock pot- delicious!

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mk

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Reviewed: Mar. 28, 2009

This is always a HUGE hit no matter when I make it. This is really a great dip and you can be guaranteed you will be coming home with an empty dish.

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rstockhorst

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Pretty good. I wanted to keep the dip warm so I threw it in the microwave and then in a minicrockpot. I used 3 baked chicken breasts instead of the canned chicken because I didn't want to run to the store and had the chicken on hand. Will try it in the oven next time to see if I like it better.

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chefsassyd

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Feb. 4, 2009

A good recipe and i will make it again but there was way too much cheese on top and it just sat there in a bug lump. Next time I will mix some of the cheese into the mixture and put only a small amount on top. We ate this with tortilla chips, celery, and carrots.

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KEG

Cooking Level: Beginning

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 31, 2009

I actually use canned chicken, the more the better, and I usually shred the chicken a bit. Also, I end up just putting it all in a big crock pot, mixing it up, (all but 1 bag of cheese), and put the remaining cheese on top. Set the Crock Pot to high, and leave it be for about 45 minutes, to get it all nice and bubbly. Just keep an eye on it so it doesn't burn, and you have the best dip ever!!

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Dragonlady

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Reviewed: Jan. 20, 2009

I'm not sure why it is called Hot Wing Dip, because I wouldn't use it for wings, but maybe because of the mixture it gets its name. I loved this. I used Hooters Hot Sauce. I would make it again without the cheddar cheese on top. In fact, when I heated it up a second time, I scopped off the cheese. It doesn't look appetizing and frankly adds loads of calories and fat. I used this dip for veggies and tortilla chips. I will definitely make this again and again, but no cheese on top.

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Jan. 3, 2009

I took this dip to a new years get together and everyone loved it.

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Girlyone123

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Markham, Ontario, Canada

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Reviewed: Jan. 1, 2009

I doubled this recipe and if I were to do again, I probably wouldn't double the ranch dressing. A little too "ranchy" for me. Mixed it up and put it in a crockpot. Very yummy. A little blue cheese crumble on top right before serving would be a nice touch.

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MommyofMOtwo

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Reviewed: Dec. 31, 2008

This doesn't last 10 minutes at my house. Great flavor. Seems like it will be hot, but it's not.

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PlimmerMom

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Reviewed: Nov. 23, 2008

I too make this with canned chicken and use a 1/2 c of both hot sauce and ranch (or blue cheese). I serve with celery. Also, a very good option is to micro melt the ingredients with out the cheddar then mix in the cheese at the end and spread on both sides of a crusty bakery bread loaf split down the middle. Broil until bubbly and add a lot of shredded cheese, this is a fantastic sandwich and very easy!!

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burner

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

This dip is really really good. I may have used too much chicken because it was probably thicker than it should have been, and therefore really did not look appetizing at all. However, it really does taste amazing! Didn't reheat well for me, but again I think it was just because the dip was so thick. Will be making again soon for sure!

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Ashley

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Reviewed: Oct. 26, 2008

All who tried it loved it. Will make again.

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territorial

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 12, 2008

The dip itself was really tasty. I just wasn't that crazy about all of the cheese the just sat on top. Maybe I'll use a little less cheese next time or will mix it in. Over all pretty good. Hubby enjoyed it also.

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