View Full Version : Buffalo Chicken Dip

June 29th, 2011, 02:29 AM
5 cups cooked and shredded chicken
16 ounces cream cheese
12 ounces Franks Red Hot Sauce
2 cups diced celery
1 cup crumbled blue cheese
1 cup of mozzarella or monterey jack, shredded

In a skillet, mix together the chicken and hot sauce. Add the cream cheese in pieces. Add celery and blue cheese until melted. Pour into crockpot. Top with cheese. Cook on low. Serve with Tostitos scoops.

June 29th, 2011, 10:56 AM
My sister makes this - soooooo addicting! I think the recipe is actually on the Frank's Red Hot bottle.

Kitchen Witch
June 29th, 2011, 11:13 AM
the one on the Louisiana Hot Sauce bottle -

1 package (8 ounces) cream cheese, softened
1 cup Louisiana-style hot sauce
1 cup ranch salad dressing
3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
1 cup (4 ounces) shredded cheddar cheese
Corn or tortilla chips
Thinly sliced green onions, optional

In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350 for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Yield: 5 cups.

but you can substitute cooked chicken for the canned

Kitchen Witch
June 29th, 2011, 11:17 AM
here's another -

3 large skinless, boneless chicken breasts (DO NOT USE CANNED)
12 ounces cream cheese
2 cups shredded cheddar cheese
10 ounces Franks hot sauce
10 ounces Hidden Valley Ranch dressing

Cook chicken and shred. Mix together cheddar cheese, cream cheese, hot sauce and ranch dressing. Add chicken and mix thoroughly. Spread into 13x9 pan and bake at 350 for 30 minutes. Serve with crackers or tortilla chips.