The Best Buffalo Chicken Dip

January 30, 2012 | By | Comments (5)

It appears that Buffalo Chicken Dip is one of the most popular recipes on our site with over 27 versions submitted by the MyRecipes audience.  There's certainly a lot of "buzz" about this dip, so I thought I'd better join the crowd and make it for the Super Bowl Party this weekend.  But first, a trial run.  

After doing a bit of research on the variations, I  went with this version:
2 (12.5-ounce) cans of chicken breast (drained)
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1/2 cup light blue cheese dressing
1/2 cup shredded mozzarella cheese (not pre-shredded)
1/2 cup hot sauce (I used Frank's)

I combined all of these ingredients and spooned into a small baking dish,  and baked at 350 degrees for about 25 minutes. 

Buffalo chicken dip 3

The verdict:  Super easy.  Super good.   Perfect for Super Bowl.  It's a bit on the spicy side for me, but that's a good thing so I won't eat too much.  If you like chicken wings with hot sauce, you'll love it.  One person who submitted their recipe called it "runny-nose-good".  Enough said, but that's a great description! 

I will take this to the Super Bowl party and serve it with both crackers and celery sticks.  The celery probably helps a bit with the heat –just like it does when you eat spicy wings. 

Let's have a little Super Bowl challenge of our own: Which version of Buffalo Chicken Dip do you make and which version is the best?  Blue cheese or ranch dressing?  Cheddar, mozzarella, or blue cheese? Canned chicken or not? We've got 27 different versions on MyRecipes, so pick one of those, or share your own.   Ready, set, go! 

COMMENTS

  1. Pam M

    I don’t do blue cheese and canned chicken, so my version uses fresh chicken breast–roasted is best, but poached will work, too. Cream cheese and Frank’s are a must, but everything else is fair game. Vegetables, different cheeses….they all add nice flavor to the dip, and the veggies up the nutritional value a bit.

    January 31, 2012 at 7:41 am
  2. Tammy

    Canned chicken?? YUCK! I will either use a rotisserie chicken or bake a couple of breast and then shred them. Add to that, cream cheese, blue cheese crumbles, celery, cheddar cheese and of course Frank’s Red Hot sauce! The best dip EVER!!

    January 31, 2012 at 1:47 pm
  3. Ashley

    Love this! We call it “wing dip”. Mine starts with a layer of cooked chicken (I boil, then shred) tossed with wing/buffalo sauce, then a layer of half cream cheese and half ranch dressing. Top with shopped celery and sprinkle shredded mozzarella cheese on top. Bake until bubbly and serve. We should have a Wing Off, or a Buffalo Down…

    February 6, 2012 at 1:16 pm
  4. 4rx

    In order to have a healthier body, I always make it to a point not to eat canned goods. Canned good contain preservatives that may cause severe diseases like cancer. I prefer cooking fresh meats and vegetables. In making dip, I bake breast chicken and shred them. That’s more healthy. But anyway, I really like your recipe. The dip you cooked seems very yummy.

    February 20, 2012 at 7:11 pm
  5. Barbara Feltcher

    SO YUMMY!! Instead of canned chicken, I shredded a rotisserie chicken. Seasoned with pepper and a pinch of salt. So much tastier. I also used Cheese and Ranch together. Turned my crock pot on ‘HOT’. Once hot, placed chicken and cream cheese in. Added cheese and ranch and Frank’s (1/4 cup at a time). Added 1 cup of cheese. Let cook until bubbly. Turn to low/warm. Sprinkle 1/2 cup cheese on top. Hope this helps. I learned this tips at http://www.wikichicken.com and at http://www.gourmetrecipe.com, those site were fabulous! They have lots of exciting and tasty recipes for you to choose from. Try visiting those sites!

    February 28, 2012 at 8:23 pm

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