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BUFFALO CHICKEN DIP 
1 (8 oz.) pkg. cream cheese, softened
1/2 cup dairy sour cream or no-fat plain yogurt
1 can of canned chicken or 2 cups shredded cooked chicken
1/4 cup FRANK'S® Red Hot sauce (or to taste)

Preheat oven to 350°F.

Combine cream cheese and sour cream until smooth. Add chicken and mix well. Slowly add Red Hot to taste.

In an oven-safe dish, heat for 20 minutes or until thoroughly heated.

Serve with tortilla chips or fresh veggies. May also be served chilled.

Submitted by: Ava Lansing

FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.

recipe reviews
Buffalo Chicken Dip
   #177368
 Trisha (United States) says:
This is a hit! Never made this type of dip before. Now I've made it about 5 times! Umm, they love it. Could not find this particular recipe one time, made another one. Not a hit. Enough said.
   #55372
 MA (Pennsylvania) says:
I added a 1/2 cup sharp cheddar cheese - it was great!
   #54789
 Sarah (Georgia) says:
I mix Ranch dip dry mix in with the cream cheese - yummy.
 #27058
 Jessie (United States) says:
i loooooooooooooooooooooooooooooooove it! yumyumyum delisiousoso
 #21532
 Meagan says:
I've been using the recipe for years. I've always used lite sour cream, lite cream cheese and chicken tenderloins cooked in a skillet with about 1-2 tbsp. Italian Salad Dressing. The dressing adds a nice kick to the dip. I also sprinkle some mozzeralla on the top of the dip before placing it in the oven. It is always a crowd pleaser.
 #2458
 Bob says:
Actually, try and not use sour cream and put in 1 cup of shredded cheddar cheese with the cream cheese. Then instead of shredded chicken use fine diced chicken and add hot sauce. It has a more consistent texture. For a fun cold cheese dip take 1 brick of cream cheese, 1 cup of crumbly blue cheese and hot sauce to flavor, mix in bowl and enjoy!!

 

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