Creamy Buffalo Chicken Dip Recipe

By traciesparks

This slightly spicy dip cleverly captures the flavor of buffalo chicken wings. Using canned chicken adds to the convenience. —Allyson, DiLascio, Saltsburg, Pennsylvania

I substitute the canned chicken with rotisserie chicken. I also serve this at parties in a crockpot. I've been making it every few weekends because we like it so much.

Love this recipe - try using Monteray Jack cheese instead and cut back on the hot sauce. I use cooked chicken found in meat dept instead of canned chicken.

Ingredients

• 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

Preparation

Step 1

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.


Nutrition Facts: 2 tablespoons (calculated without chips) equals 69 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 156 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Creamy Buffalo Chicken Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p38