Buffalo Chicken Dip


"I have seen many variations of this dip, but I am convinced that this one includes the best of all possible worlds. This is modified from the Frank's Red Hot recipe. Serve it with celery, carrots, or tortilla chips. It can also be heated in the crock pot!"
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25 min servings
Serving size has been adjusted!
Original recipe yields 20 servings

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  1. Preheat oven to 350°F.
  2. Place cream cheese into deep baking dish. Stir until smooth. Add sour cream, salad dressing(s), Frank's RedHot sauce, blue cheese crumbles and shredded cheese. Combine well. Add shredded chicken, stir well.
  3. Bake at 350°F for 20 minutes or until heated through. Stir and garnish with additional shredded cheddar if desired.
  4. You may wish to heat through and serve in a crock pot if you'd like to keep it warm for several hours at a party.


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