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.

Serve with crackers.
Photo by Diane V.
Serve with crackers.
Serve with crackers.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Ingredients

  • 1

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

  • 1

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

  • 1/4

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

  • Dash garlic salt

  • Dash black pepper

  • 1/4

    cup bottled Frank's RedHot sauce, or to taste

  • 1 to 1 1/2

    cups shredded cheddar cheese or Monterey Jack-Cheddar blend (I used 1-1/2 cups cheddar)

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

Directions

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 to 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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