Buffalo Chicken Dip




16 servings


  • ½ package (4 ounces) cream cheese, softened
  • ¼ cup blue cheese salad dressing
  • ¼ cup Franks Redhot sauce 
  • ¼ cup crumbled blue cheese or shredded mozzarella cheese
  • 1 cans (12.5 ounces) white chunk chicken breast in water, drained


  1. Heat the oven to 350°F.  While the oven is heating, stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
  2. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving.  Serve with crackers and vegetables for dipping.


  • To make this dip in the microwave, use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above but do not bake. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
  • This dip can be kept warm in a small slow cooker or fondue pot.
  • To reduce the fat in this recipe, use Neufchâtel or light cream cheese and reduced-fat blue cheese salad dressing.