Buffalo Chicken Dip

This spicy snack / appetizer can be served cold or warm as pictured. Delicious served on celery sticks or crisp, stone ground wheat crackers.

Buffalo Chicken Dip

Photo by Diane V.

  • Prep Time


  • Total Time


  • Servings



  • 1

    (12.5 oz) can Tyson chunk white chicken (or about 1 cup cooked, chopped chicken)

  • 1

    (8 oz) package cream cheese, softened (reduced-fat is ok)

  • ¼

    cup Blue Cheese or Ranch bottled salad dressing, or combination (I used blue cheese)

  • Dash garlic salt

  • Dash black pepper

  • ¼

    cup bottled Frank's RedHot sauce, or to taste

  • 1 to 1-½

    cups shredded cheddar cheese or Monterey Jack-Cheddar blend (I used 1-½ cups cheddar)

  • Assorted crackers, French bread baguette slices, pita chips, or celery sticks for serving


Drain canned chicken in a colander and rinse well under cold water. Blot dry on paper towels and break up any large chunks. Set aside. In a mixing bowl and using a hand mixer, beat the cream cheese, salad dressing, garlic salt, and black pepper until smooth and creamy. Beat in the hot sauce. Beat in the shredded cheese for just a few seconds to reduce the size of the shreds but leaving it a bit chunky. Using a spatula, gently fold in the chicken. To serve cold, refrigerate until serving time. To serve hot, pour mixture into a 1-qt baking dish and heat for 15-20 minutes in a preheated 350 F. oven. Makes about 2 cups. Serve with assorted crackers, French bread baguette slices, pita chips, or celery sticks. (I like celery sticks or Monet brand Stone-Ground Wheat Crackers from the dollar store!)


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