Thursday, February 10, 2011

Buffalo Chicken Dip

There are a million variations of this dip.  I’ve had it many different ways.  Some people  use Ranch and some use Blue Cheese…  Well, I decided to go with the one I saw over at How Sweet It Is simply because it uses BOTH Ranch and Blue Cheese (perfect for the indecisiveness in me!). YUM.  Another side note: many of the recipes I’ve seen use canned chicken (GAG!). I don’t know what it is about it, but canned chicken just flat out skeeves me. YUCK.  This recipe however does NOT use canned chicken (Halleluja!).

Anyhow, I made this for a little Super Bowl get together last weekend.  It hit the spot for sure.  I have an obsession with buffalo wings (which is no surprise considering the copious amounts of cayenne I use on a daily basis!).  There was this wing place I loved in Boca where I grew up.  Once a month I HAD to have their Medium-Garlic Wings and a side salad with Ranch Dressing. SAME thing. EVERY time. I had to get my ‘fix’.  Ask my mom.

Tangent finished. This dip is delicious.  It’s basically like having Buffalo wings by the spoonful chip-full…

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Buffalo Chicken Dip

Slightly Adapted from: How Sweet It Is


16 ozs cream cheese (2 blocks) - softened
3/4 cup of blue cheese dressing
1/4 cup of ranch dressing
1 cup of Frank’s Red Hot Buffalo Wing sauce
3 skinless, boneless chicken breasts - Cooked and shredded
2 cups shredded Moneterey Jack Cheese
Dash of Cayenne
Paprika for color


Preheat oven to 375°. In a large bowl combine softened cream cheese, ranch dressing, blue cheese dressing, and buffalo wing sauce (& Cayenne if you're into that sort of thing!). Using a hand mixer, mix until smooth and creamy, about 3 minutes. Fold in shredded chicken and 1 cup of shredded cheese. Pour into a baking dish.

Bake for 20-30 minutes, or until dip is nice and hot! Top with remaining 1 cup of shredded cheese and sprinkle with a few dashes of paprika (for color). Place back into the oven just until the cheese melts.

Serve with tortilla chips and celery sticks.

SIDE NOTE FOR THE RECIPE: I always use the crockpot trick when a recipe calls for shredded chicken (add my frozen chicken breasts to the crockpot and cook on low for 5-6 hours – it will literally fall apart as you pull it out of the crockpot!). Voila! Best kept secret.

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5 Responses to “Buffalo Chicken Dip”

  1. 1

    katie — February 10, 2011 @ 2:52 pm

    oh man. i want this now. right now. we may have to do duffy’s for dinner just so i can get a taste of wing something…

  2. 2

    Christina — February 11, 2011 @ 4:27 pm

    Sounds and looks amazing. Great photo and great tip about using the crockpot!

  3. 3

    Denise @ Creative Kitchen — February 16, 2011 @ 12:25 pm

    Love buffalo chicken dip! Especially since I am not a wing eater. I made it to bring up to Disney last week. What a great treat pulling this out and scooping up with club crackers when we got hungry. With 3 girls & a stroller we have the advantage of bringing in a cooler (in the bottom of the stroller). We bring in our own water too. Funny they allow this…when they inspect bags they are like, “this looks good!”

    Back before I had kids either they didn’t allow it or I didn’t know about it. Certainly helps the budget!!

    Denise @ Creative Kitchen

  4. 4

    Truth time… « Healthy Happy Hatch — June 21, 2011 @ 5:31 pm

    […] Buffalo chicken dip stolen from My Life as a Mrs. (BTW – I actually know this lovely blogger from college and had no idea that she had this website […]

  5. 5

    Michelle — June 8, 2012 @ 11:42 am

    I make this dip for almost every football game! I like your version with using half blue cheese and half ranch, I’ve always used ranch! Have to try it! I love to scoop it with Frito scoops and celery sticks!

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