Buffalo Chicken Dip

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This month’s FamilyFun Magazine had a coupon insert, with a recipe for Frank’s RedHot Buffalo Chicken Dip on it, and from the moment I saw it, I just knew I had to make it.

I had some leftover Frank’s RedHot Original Cayenne Pepper Sauce from when I made Spicy Brown Sugar Chicken Tenders and Spicy Tuna Melt Wraps.  One bottle of Frank’s RedHot can certainly go a long way (I STILL have some left even after this recipe)!

This dip has been calling to me all week long.  Seriously.  I got that magazine at the beginning of the week, and I’ve had this dip on my mind since then.  Today was finally the day!

I already had everything on hand except for the shredded chicken, so John went out to the store and picked up a rotisserie chicken from the deli.  That really made this recipe a breeze.

You should definitely make this Buffalo Chicken Dip for your guests on game day, and especially for your Super Bowl party.  It is absolutely amazing.  John and I could not get enough of it.  It’s ooey gooey, oh so cheesy, and full of shreds of chicken.  The cream cheese adds a smooth and creamy texture to it.  It’s just to die for.

I think next time I might kick this recipe up a notch by adding some diced jalapenos, but for real, this is one of the best things I have ever eaten.  We piled this dip on top of Tortilla chips, and carrot and celery sticks.

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Buffalo chicken dip

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 pkg. 8 oz. philadelphia cream cheese, softened
  • 1/2 cup frank’s® redhot® original cayenne pepper sauce or frank’s® redhot® buffalo wings sauce
  • 1/2 cup blue cheese or ranch dressing I used ranch
  • 2 cups shredded cooked chicken.
  • 1/2 cup crumbled blue cheese or your favorite shredded cheese I used a combination of white and yellow sharp cheddar cheeses

Instructions

  • Preheat oven to 350°f.
  • Combine all ingredients in a 1-quart baking dish, except for chicken. Mix chicken in last to prevent it from falling apart too much. (I also added a handful of shredded chicken and more cheese to the top of the mixture to form a crust.)
  • Bake 20 min. Or until mixture is heated through. (I broiled the dip for another 5-7 minutes to brown the cheesy crust.)
  • Serve warm with crackers, tortilla chips, or vegetables.

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