January 9, 2011

Buffalo Chicken Dip

The Philadelphia Eagles are in the playoffs today at 4:30 PM against the Green Bay Packers. Playoffs in my house = not-so-healthy snack food. My husband was looking forward to buffalo chicken dip. If you like a lot of spice, this packs in a lot of it - just the way we like it! For a more mild dip, you can reduce the Frank's hot sauce to 1/4 c. Just be sure to taste it before you put it in the oven and adjust to your taste. You can always stir in a little more ranch to mild it out even more. I originally got this recipe from Franksredhot.com but have made several changes to it over the years. We allowed our daughter to try it for the first time. She loved it and kept going back for more and said, "Ooh, this is so good, I can't help it". GO EAGLES!


  • 2 to 3 boneless, skinless cooked chicken breasts, shredded
  • 8 oz Philadelphia cream cheese
  • 1/2 c ranch dressing
  • 1/2 c hot sauce (such as Frank's)
  • 1/2 c shredded sharp cheddar cheese, plus more for topping


Preheat oven to 350 degrees.

Heat a medium sauce pan over medium heat.  Add the cream cheese, and stir until smooth and creamy.  Stir in the ranch dressing and hot sauce.  Remove the pan from the heat and stir in the chicken and cheese.

Pour the mixture into a lightly greased baking dish (I use a loaf pan).

Bake for 20 minutes. Add some additional cheese to the top halfway through baking.  Allow it to sit for 10 minutes before serving.  Serve with celery, tortilla chips, bread, crackers, etc., for dipping.


Featured in: