Buffalo Chicken Dip

     One of the easiest appetizers to make that is a huge crowd please is Buffalo Chicken Dip. So it’s no surprise that during football season I make this spicy dip often. I’ll be honest, this recipe is all over the Internet and I’m not sure where I first found it. All I know is its super easy, makes a lot, and we love it! I didn’t have two packages of cream cheese to use like I normally do, so I substituted in some sour cream. My husband commented that today’s dip may have been the best I even made it, so I’ll be keeping the sour cream in it.


     This dip is perfect when served with tortilla chips, celery, carrots, or crackers. It can also be made in individual ramekins so that each person gets their own container of dip.

Buffalo Chicken Dip (adapted from Frank's Red Hot)

1 can (13 oz) chunk chicken breast, drained

1 package (8 oz) 1/3 less fat cream cheese

½ c. light ranch dressing

½ c. light sour cream

1/3 c. Frank’s Red Hot (more or less depending on how hot you like it)

1 c. cheddar cheese

1. Preheat the oven to 375 degrees.

2. In a medium bowl mix softened cream cheese, ranch dressing, and sour cream. Add the hot sauce and stir until well mixed. Mix in the chicken making sure you break up the bigger pieces and it is well combined.

3. Spray an 8 x 8 baking dish with non-stick cooking spray. Spread the dip into the pan. Top with the cheddar cheese.

4. Bake for 10-15 minutes or until hot and bubbly. Serve with crackers, tortilla chips, and vegetables.

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This post is linked to:

Tuesdays at the Table

Dr. Laura's Tasty Tuesdays

Tuesday Night Supper Club