Buffalo Chicken Dip
I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb
P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup ranch dressing
- 2 packages cream cheese softened
- 3/4 cup red hot sauce
- 1 can chicken, drained (or equivalent rotisserie or fre
- shredded cheddar cheese you decide how much
- frito corn chip scoops
- Carbohydrate 16.71535 g
- Cholesterol 120.67 mg
- Fat 129.6656 g
- Fiber 1.56799997329712 g
- Protein 4.82745 g
- Saturated Fat 26.16166 g
- Serving Size 1 1 pie plate full (266g)
- Sodium 1964.265 mg
- Sugar 15.1473500267029 g
- Trans Fat 10.250195 g
- Calories 1230 calories
Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 degrees Fahrenheit for 15 minutes. Add cheddar cheese to top. Bake an additional 10 to 15 minutes. Serve hot with Frito scoops.
