Frank's® Red Hot® Buffalo Chicken Dip

Frank's® Red Hot® Buffalo Chicken Dip

319 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Frank's® RedHot®

“This robust and creamy appetizer features cream cheese, blue cheese salad dressing, cayenne pepper sauce, crumbled blue cheese and Swanson® Premium Chunk Chicken, heated together to make a dip that tastes like Buffalo chicken wings but without the mess!”

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Adjust Servings

Original recipe yields 4 cups



  1. Heat the oven to 350 degrees F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.

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Reviews (319)

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This is a fantastic recipe that never fails to impress! To address the layer of oil tat gathers on the top: Use a high quality block of cheese (cheddar honestly works best) and shred it yourself before mixing. The problem with using pre-packaged shredded cheeses is that they are coated in flour, so the pieces won't stick together. Flour in this recipe draws the oil to the top, coating the dip in a runny red film. Easily solved by shredding yourself! (I have tried off-brand block cheese, and they too have put flour in their cheese. Make sure that the one you buy has NO flour!)



This recipe is great! Did you know buffalo chicken dip has its own site and facebook page? Anyway, I always recommend using canned chicken. I work for Swanson so I know their chicken is made with only white meat. When we made the recipe with rotisserie and regular chicken it was often clumpy, but the Swanson Chicken really improvest the consistency! It also makes this recipe really easy. Cooking and shredding your own chicken takes a while!



I make this all of the time and it is great! Only thing I change is I use rotissary chicken from Sams or Superwalmart, shred it and dump all of the ingredients into a crock pot. I usually let it cook on low for about 30 minutes, then eat with Frito scoops. Husband loves it, so do I!!!

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Amount Per Serving (16 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 714 mg
  • 29%

Based on a 2,000 calorie diet



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Honey Mustard Chicken Bites


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2-Step Creamy Chicken and Pasta