325 Reviews of Buffalo Chicken Dip

From: Annalise

On Jul 8, 2006

I made it while we were grilling out the other night, and everyone liked it. Once in awhile, I would bite into a piece of chicken and it had that from-the-can tuna taste, so I think it would be even better if you almost "marinated" the chunked chicken in the hot sauce for awhile before adding it into the dip. Other than that, load up on the cheese and enjoy this dee-lish dip!

From: Kim D.

On Feb 4, 2004

Great dip! I made this for my Super Bowl party and it was a huge hit with my guests! I used Larry's Hot Sauce (which is the hot sauce I use for my hot wings) and 2 chicken breasts instead of canned chicken. This recipe is a keeper! Thanks for sharing!

From: shopper

On Nov 14, 2004

I made this for a party and it was a huge hit! I did use fresh chicken (about more than twice the amount listed), used bleu cheese dressing and served it with Tostitos Scoops and it still was great. We also served celery and additional bleu cheese dressing on the side for those who might not like the heat. Everyone devoured it. I'm sure I'll be making it again very soon. Thanks for sharing!!!

From: luvmybge

On Jun 6, 2004

I know it doesn't need another 5-star review, but it was delicious. I LOVE hot stuff.. but this was very salty. Maybe it's because I used Louisiana Hot sauce? That's the sauce I always use for my Buffalo wings. Next time I'm going to cut back on the sauce and add my own blend of crushed habaneros to it for the heat. Doubling the amount of chicken in this recipe is a MUST as far as I'm concerned. 10 ounces of chicken might be enough for this recipe halved.. but not the whole recipe. We like to have chicken in evey bite. I served Tostitos Scoops with this because I think the Fritos brand Scoops are too salty and overpowering for this dip. It was enjoyed by all. It's a 'keeper'.

From: missourimommy

On May 21, 2004

All in all a very simple & tasty dip - much easier than making hot wings! I added an additional 1/4 cup of hot sauce & a dash of cayenne (we love spicy). I suggest beating in the chicken as most canned varieties are 'chunk'. The beaters will shred it so you get a taste in every bite. Next time I will use the bigger cans of chicken. It took a little over 1 cup of cheese to get a nice covering - I didn't have cheddar so I used Mozzarella - tasted great & added that wonderful gooey texture. I had more than what would fit in 9" pie plate so I used a glass cassarole dish instead - it only took a few minutes longer to heat through.

From: twinsplusonemom

On Oct 20, 2004

Wow! How great is this dip?! I poached three chicken breasts, cooled and shredded them instead of using canned. The only change I would make would be to chop the chicken into small scoopable pieces instead of the long shreds which made for messy eating. I also made this a day ahead, then just before the Packers kicked off,put it into a electric fondue pot (could use a small crockpot) to keep it really hot (just keep stirring) I served with celery (was a great idea for those who thought it was a bit hot, not me though) and frito scoops. I liked the tostito scoops better, but all in all...it was gone! Thanks for making my appetizer the most talked about (and eaten) of the day!

From: Chef #1012647

On Jan 8, 2009

LOVE this dip! Been making it for a couple of years now. Although I make it differently......I can't imagine how it would taste with canned chicken! ( tastes like tuna to me! yuck! ) 4 chicken breasts (I use the frozen ones that come in a 2.5/3 lb. bag) 2 8 oz. blocks cream cheese, room temp. 1 8 oz. bottle ranch dressing 1 16 oz. bottle Moores Wing Sauce (or your fave) 2 cups shredded cheese, cheddar or mexican mix (my fave) Boil or bake chicken til done and shred or chop in small pieces. Put chicken in bowl with cream cheese and ranch dressing and mix well. Spread this mixture on the bottom of a greased 9 x 13 pan. Pour the bottle of wing sauce all over the top, edge to edge. Top with shredded cheese. Bake at 350 for 15 to 20 minutes, til it's bubbling and starting to brown around the edges. Serve warm with FRITOS SCOOPS! They work best because they're strong!!

From: sybrsuzy

On Jan 19, 2004

This dip was delicious and spicy but not overly hot considering the amount of hot sauce. Even one of the 23-year-old guys asked for the recipe. My only complaint is the recipe didn't specify what size cans of chicken, and I used the smaller ones. Next time I'll use the larger cans. Thanks, Barb!

From: Debbie McCormick

On Jan 19, 2004

Used Texas Pete Buffalo Wing sauce in place of hot sauce. Have taken to two parties and not had a bite left. Thanks for a great recipe!

From: Sara Shuey

On Jul 19, 2004

This dip is awesome. I cooked mine in a crockpot. This way it all marinated. I also substituted the ranch dressing with blue cheese. It was great. It got eaten right away! I would suggest to always double it!!!