Recipes — May 25, 2012 at 11:30 am

Buffalo Chicken Dip


Recipe by: Original Frank’s RedHot, this is our slight variation.


  • 8 oz pkg cream cheese, softened
  • ½ C Ranch Salad Dressing
  • ½ C Frank’s RedHot Buffalo Wing Sauce
  • ½ C shredded Cheddar Cheese
  • 2 boneless chicken breasts cooked and shredded or 24 oz canned Chicken Breast in Water, drained


4 Cups Dip


Preheat oven to 350°F.

Combine all ingredients into bowl and mix together.  Spread into desired baking dish (9×13) or crock.

Bake for 20 minutes or until heated through and slightly bubbling around the edges; stir.

Serve as a dip with crackers of your choice, vegetables or my favorite as a topping on a grilled hot dog (goodbye chili dogs!).

When tailgating, prepare ahead of time in an aluminum pan then warm on the grill when you’re ready to enjoy.

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