FRANK'S® REDHOT® BUFFALO CHICKEN DIP

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4
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
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swanson

Servings: about 4 cups dip

Prep Time: 5

Cook Time: 20

INGREDIENTS:

1 (8 oz.)pkg. PHILADELPHIA Cream Cheese, softened

1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce

1/2 cup Bleu cheese or ranch dressing

2 cups Shredded cooked chicken.

1/2 cup Crumbled bleu cheese or your favorite shredded cheese

DIRECTIONS:

PREHEAT oven to 350°F.

COMBINE all ingredients in a 1-quart baking dish.

BAKE 20 minutes or until mixture is heated through; stir. Serve with crackers and/or vegetables.

Nutrition Facts:

Serving Size 1/16 of recipe
Calories 144
Fat 11.2 g
Saturated Fat 4.7 g
Carbohydrates 2.5 g
Fiber 0.3 g
Protein 7.8 g
Cholesterol 36 mg
TIPS:

Tip: You may substitute 2 cans (10 oz.each) SWANSON White Premium Chunk Chicken Breast in Water, drained.

Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Reviews

Reviewed on 08/25/2014
Yummy!

Priscilla O.

Reviewed on 08/21/2014
The best recipe ever!

Priscilla O.

Reviewed on 08/12/2014
This is a very popular Recipe with our house. Our favorite way to eat it is with the cans of Chicken and I double the chicken and add diced onions then we put it in a wrap for dinner! Its AMAZING

JEnnifer S.

Reviewed on 08/04/2014
Love this recipe. Take it to BBQ's

Donna O.

Reviewed on 07/23/2014
This recipe is yummo! I've made it a few times as directed with GREAT RESULTS! Tonight I used trout instead of canned chicken because I'm going to lose an arm to diabetes! Win win!

Cletus M.

Reviewed on 06/30/2014
I used blue cheese dressing. Also the recipe freezes well so I always hVe a batch in the freezer for unexpected guests. I serve it with tostitos scoops

Arlene L.

Reviewed on 05/30/2014
What I do is make this dip recipe into a casserole recipe but doubling the ingredients. I add 1 box cooked rotini noodles, 3-4 stalks of diced celery, and I also demeat a rotisserie chicken. Cake for 25 mins at 350 degrees after mixing the ingredients and enjoy.

Kimberly P.

Reviewed on 04/13/2014
As a caterer, I'm always searching for new recipes. I chose Buffalo Chicken Dip for the menu for an event last night. It was the first warm dish emptied! Even the young children and teenagers loved it!

Gail S.

Reviewed on 03/24/2014
best dip ever. I use the redhot wings sauce and the bleu cheese, not ranch. No can chicken. just purchase 1 piece of grilled or fried chicken breast and shred yourself. WONDERFUL!!

Kelly D.

Reviewed on 02/16/2014
Easy to make and delicious.

Nishtha H.

Reviewed on 02/16/2014
Easy to make and delicious.

Nishtha H.

Reviewed on 02/03/2014
Hiya Frank's ! I saw your recipe of Frank's Buffalo Chicken Dip & I had to try it!Oh ! My Word ! This will be our official Super Bowl Dip for now own ! My family gives it a major high ^ 5 ! Thank you !

Cynthia V.

Reviewed on 02/02/2014
Great recipe. Don't used can. Takes away from the flavor of shredded chicken.

Chelsea F.

Reviewed on 02/02/2014
I am looking forward to making this recipe today for the Super Bowl but my pet peeve with cooking magazines and websites is the photos. What is with the red chunks in the picture? Diced tomatoes, red pepper? None of the ingredients will make it look like the picture.

John P.

Reviewed on 01/31/2014
I make this for my vegetarian husband with the soy "chicken" strips. I dice them and follow the rest of the recipe. It's terrific! I'll be taking it to the Super Bowl party and everyone will enjoy it and not know that it is not real chicken.

Liz B.

Reviewed on 01/24/2014
I had this dip at a party, and I thought it was the best "not too hot" but so full of buffalo chicken taste! I LOVE it

Vicky J L.

Reviewed on 01/12/2014
Best dip ever! Big hit at our football parties.

Barb C.

Reviewed on 12/31/2013
top lightly with dry Italian bread crums and sprinkle with Paprika and bake. mmmm good

mike w.

Reviewed on 12/24/2013
I use fresh chicken and sub bluecheese with Marias super chunky bluecheese dressing the best I've ever had , I also sub Ranch with wishbone buffalo ranch dressing. When I put his out its gone in minutes. Crazy good.

Brenda G.

Reviewed on 12/22/2013
This is a great dip. Defiantly do not use canned chicken, much better with boneless chicken breasts. If you have any leftovers make buffalo chicken wraps for lunch or grilled cheese and buffalo chicken sandwiches.

Diana C.

Reviewed on 12/01/2013
Its so good I rub it in my hair lol.

luke b.

Reviewed on 11/23/2013
This new taste for buffalo wings is now the one to make & take when a covered dish is necessary. Love it!

Debbie S.

Reviewed on 10/15/2013
We love this dip. We take it everybody . We have it twice a month .

Maria K.

Reviewed on 09/23/2013
MMMMMM!! GOOD! My son could not get enough. LOVE IT!

Suzanne C.

Reviewed on 09/08/2013
This is awesome!! I made it today for watching football and it is already gone! One thing I did different is the canned chicken - it kind of creeped me out using canned chicken because who knows what part of the chicken you could be eating and all the preservatives they put in it - so I splurged on some all natural canned chicken. When I opened the cans there were these huge chunks and I didn't feel like chopping them so I threw it in my food processor. By doing this it made the dips more creamy and just as delicious.

Courtney J.

Reviewed on 08/18/2013
We like this dip.The chicken flavor relay comes through. It is very salty. Could you please list the sodium content in your nutrition information? Thanks

Nancy W.

Reviewed on 08/15/2013
Love, love this stuff...especially COLD! I use reduced-fat cream cheese, 1/4 cup Frank's Original sauce, 1/2 cup blue cheese (or ranch) salad dressing, a little garlic salt, a handful of shredded cheddar cheese, and ONLY 1 can of chicken (rinsed with cold water and drained on paper towels). I like it best cold on thin, crispy wheat crackers.. YUMMM-MMY!

Diane V.

Reviewed on 08/13/2013
We made the dip in the crock pot for the Super Bowl. I took home the extras in SQUARE bowl. (That is key to next step.) With the cream cheese, it firms back up in the fridge. With sauce & ranch, it doesn't get as rock hard as its original state. I cut some thin slices and made a sadwich with just that and lettuce. It made for a tasty lunch all week. (Was best on Hungry Girl wraps, so it was even kinda healthy!)

Dawn H.

Reviewed on 07/22/2013
This was thee best tasting dip.It is very rich but very very good.

melanie m.

Reviewed on 06/18/2013
This is much better with fresh chicken. Just boil or slowcook two breasts and shred them when you combine ingredients. I used sharp cheddar instead of moz as well (because that's what I had) and it tasted great.

jim s.

Reviewed on 06/06/2013
LOVE! LOVE! LOVE! This recipe except I use rotisserie chicken or chicken from KFC! I like to use peppercorn ranch for an added kick :) this recipe is always a hit even with my little ones. I always top it off with a layer of colby jack cheese and serve with frito lay scoops.

Diana V.

Reviewed on 05/10/2013
I love making this, but I also use fresh chicken instead of the canned chicken. It tastes so much better!

Kari W.

Reviewed on 05/03/2013
I've made this reciepe several times and always use chicken tenders from the deli at my grocery store! It's always a big hit!

Alice B.

Reviewed on 04/05/2013
YUMMY! My husband makes this every Saturday for movie night; just the two of us, I used to warn him to tell anyone that the two us were consuming a dish for "15." He always uses to large chicken breasts (eww, canned meat), and includes a few scoops of sour cream and a few chopped fin red peppers. Wegman's baguettes best dipper. Reheats very well throughout the week.

Claire L.

Reviewed on 04/04/2013
its so yummy..........i love it! just enough kick. im going to try the thick kind soon in it. but right now i use the reg.red hot. its such a hit at partys. feeds alot too. thanks

Fallon R.

Reviewed on 04/04/2013
Made it the first time according to recipe, awesome but not a fan of the canned chicken. Made it a second time without the chicken. YUM YUM will try some of the variations listed in the reviews. Keep ingredients on hand. Great Sunday afternoon snack watching football or Nascar.

Carol M.

Reviewed on 04/02/2013
i like to blacken up some tilapia and use that in this recipe instead of chicken. yum

kyle j.

Reviewed on 03/23/2013
This recipe is so much better with Rotisserie chicken. I stopped at Costco and picked up the chicken and big cream cheese bar. Awesome!!!!!!!

David K.

Reviewed on 02/27/2013
This is an awesome recipe! Best when you use the breast meat of a rotisserie chicken shredded well. For a bit more spice, use the Frank's Extra Hot (if you can find it). Delicious!!!

Debbie D.

Reviewed on 02/17/2013
I added 1 cup shredded sharp cheddar cheese.I also added the Red Hot to the chicken and let it stand for about 1/2 hour before mixing it all together.love the blue cheese.....great DIP...

Brian F.

Reviewed on 02/04/2013
This is a wonderful dip. It is even good cold! I am on Atkins diet, and I dip with pork rinds(no carbs)

Linda R.

Reviewed on 02/03/2013
I came across this recipe while searching for something to take to a super bowl party and it turned out AMAZING, except I made it vegan . I used tofutti cream cheese, follow your heart ranch dressing, daiya mozzarella cheese and soy patties from whole foods. I guarantee no one will know this is dairy free. I also marinated the "chicken" in the hot sauce for a bit after shredding it in a food processor. so ultimately I think I doubled the hot sauce. you can never have enough hot sauce right??

Brittany S.

Reviewed on 01/06/2013
my hubby made a buffalo chicken dip using this recipe and it was ohh so yummy!:)thank you for sharing this awesome recipe. :)

janice fe b.

Reviewed on 12/21/2012
I have tried this dip recipe several times. I really like using fresh cooked chicken best, but will use canned when I am in a hurry and it's still good. My husband and I like blue cheese so I have made it using both blue cheese dressing and blue cheese, but it was almost too much. The kids don't care for blue cheese so I used ranch and mozzarella cheese. I think the variation that I, and my husband, like best is using ranch dressing with the blue cheese. Now here's where we change it no matter which variation we use: instead of a dip, we put it on buns as a sandwich spread. It is delicious!

Kristi A.

Reviewed on 12/11/2012
Everybodys fave around here. I boil bonelessskinless hicken breast, shredded and chopped, instead of the canned chicken. Like the texture better. I use blue cheese dressing and mozzarella, and adjust the amount of hot sauce according to the group I am serving and it always goes over great. Even if I make it milder for the kids, those that like more kick just add Franks to it. Best dip ever! I have made it by the crockpot full also for wedding receptions and reunions.

Diane A.

Reviewed on 11/29/2012
This dip is AMAZING!!!!!! You have to try!!!! I use cheddar cheese instead of blue or mozzarella and its even more delicious! Thank you franks for such an amazing recipe!

Nicole M.

Reviewed on 11/04/2012
I found this recipe yesterday. I was amazed at how easy it was to make. Most of the ingredients were already in my pantry/frig. I took this dip to a family birthday party last night and it was a hit. This will be a recipe I will make over and over again. It is great tasting with just enough kick for everyone. It is great hot or at room temp. Thank you for the recipe.

RENEE R.

Reviewed on 09/28/2012
this recipe also works great with leftover turkey at thanksgiving. turkey dinner for lunch, and buffalo dip for the football games!

Nicole L.

Reviewed on 09/15/2012
It's 1:30 in the morning and here I am making this wonderful dip for my landlord's daughter! I brought it to a resident picnic and I swear it was gone within minutes! The daughter's daughter only wants me to make it, since she loves the way I made it! It's a fantasticr recipe with just the right amount of heat!

Steven N.

Reviewed on 09/09/2012
Best chicken wing dip ever!! I use ranch dressing and extra hot sauce. Instead of mozz cheese I use sharp chedder. I top it with chedder and drizzle hot sauce and ranch on top. A+.

katelynn p.

Reviewed on 08/08/2012
The BEST dip recipe ever!

Lisa H.

Reviewed on 08/04/2012
LOVE this recipe. I use ranch instead of blue cheese, mozzarella cheese, and I do not use canned chicken...I prepare chicken breasts in the crock pot overnight before-hand. Makes an awesome dip that people request!

Jamie R.

Reviewed on 05/30/2012
I love this recipe. My only deviation is to use boneless, skinless chicken thighs in place of canned chicken. I marinate 4-5 thighs in franks original for about an hour and bake until done.

Cam C.

Reviewed on 04/28/2012
I love this Dip!----i have done a variation that my family loves: Make w/ --Low fat Cream cheese --Franks Sweet BBq Wing Sauce instead of reg RedHot --Low fat Ranch dressing (instead of blue cheese) --Cheddar or Monterey jack cheese (instead of blue cheese crumbles) --Canned Chicken --A few splashs of Lime Juice --Tablespoon of dried cilantro ---I typically double the recipe & its plenty for a bigger gathering---Enjoy!!

Amanda h.

Reviewed on 04/03/2012
This is always a favorite at parties. I use 3/4 Ranch and Hot sauce, 1 1/2 cup of mozzarella, 12oz cream cheese, and 2 cans of chicken. This is just my personal preference.

Doug F.

Reviewed on 03/24/2012
This is always a favorite at parties. I use Perdue southwestern chicken strips and break it up in place of the canned chicken. I also use both blue cheese and mozzarella, always great and quick dish to put together.

Kathy K.

Reviewed on 03/21/2012
My family love buffelo chicken dip

patty f.

Reviewed on 03/11/2012
I serve it with fritos scoops. Yummmmm:)

Katie B.

Reviewed on 02/20/2012
Absolutely love this dip, so much so we make it a couple times a week, I use 2 packages cream cheese and the Mexican 4 cheese shredded cheese, turns out perfect every time...

Susie N.

Reviewed on 02/11/2012
I only use 1 can of chicken and I grind it up really fine in the food processor and put the 1/2 of cup of the redhot sauce in with it and let it soak it up while I am preparing the rest. This stops the taste of the chicken from being overwhelming. I use 1 cup of shredded mozzarella instead of a 1/2 cup along with the ranch and the cream cheese and it it amazing.

Janine M.

Reviewed on 02/11/2012
Great recipe! I would highly recommend not using canned chicken...much better results using poached skinless chicken breasts.

Brock W.

Reviewed on 02/03/2012
Super Fabulous! Office Touch Down! doubled the recipe, crock pot style, for super bowl pitch in at work, which started at 11a, went to stir @ Noon and crock pot was empty! they loved it! now, according co-workers, i'm committed to bring Frank's Redhot Buffalo Chicken Dip on every pitch in for the office!

MELISA C.

Reviewed on 01/31/2012
That buffalo chicken dip is a great hit at all are parties. Its a win win.

tom k.

Reviewed on 01/31/2012
This is a great recipe, except for the canned chicken. I made it with the canned chicken and I could not eat it. That's all I could taste was the can! I also made it with rotesserie chicken from the deli and it was delicious.

sharon b.

Reviewed on 01/30/2012
OMG this is so delicious. And so easy. 5 stars!!!

Jennifer F.

Reviewed on 01/05/2012
Yum....it taste like Hot Chicken Balls ..thanks !!!!

Anonymous T.

Reviewed on 01/03/2012
Love this dip! I'm asked to make it for every party we go to. It's so easy to make that even my culinarily challenged husband can make it. I've actually converted this dip into a pasta sauce since we like it so much. I just add milk til it's a little runnier than the dip and of course more hot sauce since the milk tones down the spiciness. My 3 year old daughter gets the toned down version though and she loves it.

Lauren G.

Reviewed on 12/30/2011
This dip is so yummy and so easy to make. I get requests to bring this dip to parties, potlucks, etc., so I always keep the ingredients on hand.

Jennifer M.

Reviewed on 12/16/2011
I had this yesterday when a co-worker brought it in for our holiday party. I whipped up a tiny batch in the microwave using 1/4 cup fat free half & half plus 2 tblsp extra hot frank's & about 4 ounces neufchatel. Heat 90 seconds on 50% power in a pyrex measuring cup. Now stir until smooth about 20 seconds. If too thick, add more Frank's. Stir in about an ounce of Kraft shredded fat free mozzarella. Stir. Voila. Buffalo Alfredo sauce. Will try again with a little garlic powder. I'm hooked!

lia s.

Reviewed on 12/15/2011
This is just the best! I prefer ranch over bleu cheese, so used that the first time I made it. Just made a double plus batch using 2 1/2 8 oz pkgs of cream cheese, double Frank's, and substituted sour cream, 1 cup, for the dressing, using mozzarella and only one can of chicken (I like less chicken). I love, love, love the result! Frank's rocks, and my office gang is going to love it for our holiday lunch with Stacey's pita chips!

Sandi M.

Reviewed on 11/19/2011
Loved this recipe. First time making it so I did it just as written. next time I think I will mix in some diced tomatoes and jabaneros and add some extra shredded cheese.

Richard H.

Reviewed on 11/06/2011
My boys are CRAVING this....again! We add scallion on top sometimes and have a variety of dippers...baby carrots, celery, pretzel thins...it's always gone! Gotta double it!!

Darlene S.

Reviewed on 10/27/2011
Simply awesome. A friend tipped me off to a slight addition to this recipe. Add a 1/2 teaspoon of celery seed and mix well before baking. Really good!

Cory H.

Reviewed on 10/17/2011
This recipe is super simple, and super amazing..

Angie W.

Reviewed on 10/11/2011
Unbeliebably delicious! It is one of those dishes that you'd better make more than you think you'll need (I think the girls consumed more then the guys, and that is saying something)! Fast, easy, and GOOOOOOOD! 5 stars!

Wendy A.

Reviewed on 10/08/2011
This recipe is AMAZING my fiance LOVES this dip. I make it to take to football parties with all his Marine friends and they ask me at the door if I made "CRACK". Its known to them as crack because they cannot get enough! I recommend this to anyone who is a Frank's lover like myself. The woman in the picture speaks the truth I also put franks on just about anything. Happy Tailgating!!

Lindsay F.

Reviewed on 10/02/2011
I've made this dip tons of times because every Christmas party, Football party, and random get togethers people beg me to make this recepie, and it's gone in 10to mins! I actually use 1/4 cup fat free Ranch and 1/4 cup fat free Blue Cheese, Weight Watchers shredded mozzerella, 1/3 less fat cream cheese (Neufchatel), and I boil chicken tenderloins and shred them myself. I also use 3/4 cup of Frank's because I love it spicy! No one can ever tell its low fat- even my boyfriend, father, and brother who are all 100% against anything low fat- joke's on them!! I don't layer either, it looks better mixed together. And if there is ever any left over it is amazing on a sub roll for lunch the next day!

Anonymous T.

Reviewed on 09/29/2011
Killer recipe! Absolutely love this and making it again! Also, make sure you really do soften the cream-cheese! Cold cream-cheese gives you little lumps all throughout the dip~ I sure made that mistake

Maxine P.

Reviewed on 09/24/2011
This is sooo good! to make it thicker 1/2 c of ranch dressing.. instead of blue cheese add 2 cups of cheddar shredded.. with 8 ozs. of cream cheese..and your Franks Red Hot sauce (which ever you prefer) plus your chicken .. You can add or subtract anything in this receipe and its still great..

Jackie F.

Reviewed on 09/22/2011
Great dip. If you want to thicken it up, use Frank's Red Hot Thick sauce and use BOTH blue cheese crumbles and the shredded mozzarella cheese.

Margaret M.

Reviewed on 09/21/2011
I love this dip. It turned out perfect. I added just a little more Franks than what it called for. Will surely be making it again. Thanks Frank!

Kenneth P.

Reviewed on 09/16/2011
I like to make a layered buffalo chicken dip: -Spread cream cheese on bottom of casserole dish. -Toss chopped cooked chicken in Franks Redhot sauce. Spread chicken over cream cheese. -Sprinkle shredded cheddar cheese and blue cheese crumbles over chicken. -Bake in 350 degree oven until warm. -Garnish with shredded celery and serve with tortilla chips and crackers. The result is classic deliciousness :)

Jessica R.

Reviewed on 09/11/2011
Any ideas to thicken the dip? I followed the receipe but made a double order and it was too runny. I cooked it longer and let it sit and it thickened up a little but not as thick as when I made it for the first time 2 years ago.

Amanda J.

Reviewed on 09/11/2011
I love this dip however when I made it just now for football, it wasn't thick enough. Any tips? I doubled the receipe so I doubled the cooking time. Perhaps next time add more cream cheese?

Amanda J.

Reviewed on 09/08/2011
I LOVE this recipe!! Best one I have found yet and everyone loves it. I grill up pita's, cut them up and use them as dippers along with veggies and chips. The pita's usually disappear the quickest!

Jennie L.

Reviewed on 09/08/2011
This is delicious! It does work really well with rotisserie chicken also (and you can chop it really fine in a food processor)! Also, I put sharp, shredded cheddar all over the top and bake it until it slightly browns. It makes the dish even more phenomenal!!! Eating it with Triscuits is my favorite method since they are sturdy enough to stand up to this dip :)

Alyssa S.

Reviewed on 09/03/2011
I just saw another ad for the wonderful chicken dip and it stated that it made 4 servings. That still seems high...144 calories in one cup? If that's so, give me more!

Darlene B.

Reviewed on 08/30/2011
I substituted Kraft Cooking Sauce "Savory Garlic" flavor in place of the cream cheese. It was great! The whole dish was gone in about 20 min.

Joy J.

Reviewed on 08/10/2011
Amazing! My hubby and I crave this dip and its perfect for football season! So simple to make too!

Melissa D.

Reviewed on 07/16/2011
For this recipe, I use a roasted chicken from the Grocery store instead of the canned chicken. :) I also add a little bit more cream cheese, but I love this recipe! It is so simple and anytime I have ever made it, everyone loves it.

Rosi T.

Reviewed on 07/04/2011
I made this for my family and they all loved it! Very yummy and couldn't have been easier! I will be making this often.

maryellen h.

Reviewed on 06/09/2011
I LOOOOVE this dip! I have become slightly obsessed with it...its becoming a problem! lol Just wanted to advise everyone that is great paird with Kellogs new Special K chips...sooo good together!

Corrine G.

Reviewed on 06/02/2011
My dad has fell inlove with this dip!! Now I have to make it for him at least 2x a month!!!

Melissa H.

Reviewed on 06/02/2011
use this recipe all the time comes out the best. Always gets rave reviews!!

Susan L.

Reviewed on 05/20/2011
This is the best dip ever... I also take a soft taco shell (flour tortilla) and a spoon full of Frank's, roll it up and secure with a toothpick. I then pan/deep fry them. They are the best!!! I just can't get enough!!!

Shawn B.

Reviewed on 05/10/2011
Double the ammount of everything except the chicken. This bowl of dip and a bag of chips is a perfect meal, just wash it down with a few cold ones.

Geoff P.

Reviewed on 04/18/2011
I also use chciken breasts & reduce the amount of blue cheese. Always a fave!

Gina V.

Reviewed on 03/24/2011
The whole family loves this, its great!!!

Charlena S.

Reviewed on 03/21/2011
Truthfully, there is no better buffalo chicken dip recipe, i tried THEM ALL!

Saucy B.

Reviewed on 03/21/2011
A batch of this with a bag of chips makes a great dinner!

Geoff P.

Reviewed on 03/08/2011
I use shredded, grilled, chicken breasts instead of canned. Just toss on a peice when your making anything on the grill and refridgerate it for when you want to make it. I also add a whole diced red pepper and use shredded colby cheese. I make a double batch and take it to parties, its always gone before the nights over. Big hit. Thanks for posting the original recipe, it was a great starting point.

Kenneth W.

Reviewed on 02/28/2011
By far the BEST dip I've ever tasted! My roommate mentioned the dip and said how good it was. She told me that I would love it since I'm such a big fan of Frank's Red Hot Sauce. Sure enough once she made it I was hooked. I'm pretty sure I ate about 95% of the dip. I can't wait to make it myself and share it with others! Job well done!

Shermelle W.

Reviewed on 02/11/2011
This stuff is great. I like to take what's left over and out it in the coissant rolls and roll them and bake them, they are yummy!

valerie k.

Reviewed on 12/30/2010
I use shredded rotisserie chicken from Costco and Ken's Blue Cheese Dressing, bake it in the oven. When heated through, I mix all the cream cheese through and then put in my mini crockpot to keep warm.

Julie B.

Reviewed on 12/18/2010
This dip is FOR SURE a family favorite. It's loved so much, that it has now coined the name, "Crack Dip" because it is so addicting! The last party I had, my friends were practically licking the bowl! For our version, we use almost a full cup of mozzarella and ranch dressing (instead of the blue cheese) and served it with ritz crackers. If I had to rate the dip 1 out of 10... 10 being the best, i'd give it an 11. HAHA! :D soooo goooooood!

Jessica M.

Reviewed on 11/25/2010
Best dip ever! Friend brought to work for a potluck we were having. We tore this up. I'm making it tomorrow for the annual Black Friday party. I can't wait for my guests to dig into this. I know it will be a huge hit... as always! (I follow the recipe with ranch to the T.)

Britt M.

Reviewed on 11/17/2010
We make this all the time. It has a bit of a kick, but it is AWESOME! Favorite and at parties and football Sundays. A friend of mine loved our recipe so much they make it and eat it on sandwich rolls. Here is our variation of the recipe: put 3-4 chicken breasts and 1 bottle of Franks Red Hot Chicken Wing sauce in the crockpot (4-5 hrs high or 8 hrs low) soften brick of cream cheese & spread in the bottom of 13x9 inch baking dish. Shred chicken with fork and spread over cream cheese. Pour any leftover Franks sauce over chicken. Pour bottle of Blue Cheese or Ranch dressing evenly over chicken. Top with bag of shredded cheddar cheese. Cover with foil and bake at 350 for 30-40 minutes.

Tammy R.

Reviewed on 09/28/2010
Try using cooked ground chicken instead of the canned chicken. I prefer it this way. I absolutely LOVE this stuff!!

Valerie D.

Reviewed on 09/06/2010
LOL Please disregard my earlier review! I just realized that the recipe calls for blue cheese OR ranch dressing!! No wonder it's so tart.!!! Sorry, my mistake for reading it incorrectly. Back to the drawing board!!

Olivia S.

Reviewed on 09/06/2010
Just made this dip. Although the flavor was excellent, it called for waaay to much hot sauce. Not that it was too hot, but it was much too tart when considering you've got blue cheese in there too. Next time I make it, I will cut back to 1/2 the amount of both hot sauce and blue cheese and also a little less ranch dressing to keep it from being so runny.

Olivia S.

Reviewed on 07/04/2010
Very good dip, I followed the bleu cheese route. However, the first time I made this it was a bit too runny for my taste. The second time I made it I cut back on the dressing by about 1/8 of a cup and added a third can of chicken... I thought the consistency was much better this way. Either way it tastes awesome! Next time I'm going to try Frank's Xtra Hot in place of the regular Red Hot

Frank I.

Reviewed on 04/12/2010
This is the GREATEST recipe ever!! I make this all the time as a dinner. I serve it over rice or sometimes Itaian Bread. Everyone that has tried it has loved it. A+++++++

Jay o.

Reviewed on 04/11/2010
This is the BEST DIP EVER!! My stepbrother made it for a holiday get together, and it went fast! Now my sister and I make it all the time. One thing that we changed though- We use shredded cheddar cheese in place of the mozzerella. Yummo!!

Jeanette M.

Reviewed on 03/26/2010
I have made this several times using the reduced-fat cream cheese, ranch dressing, Frank's Redhot wing sauce, mozzarella, and fresh cooked chicken instead of canned. It's a big hit everytime.

crystal a.

Reviewed on 03/22/2010
this is going to be short: i give this an AAAAAAAA++++++++ all the way. i have tried something like this one but this take the cake by far......i would use the hot buffalo, with everything else its just right. very very easy and fast will use this all the time!

paula p.

Reviewed on 03/20/2010
This stuff is amazing!!! I actually have to make a double batch just to get it to last through a party!!!

Rachel F.

Reviewed on 03/12/2010
Big hit at my super bowl party. I was told by a friend after trying some that he's considering switching to the all Buffalo Chicken Dip diet.

Carrie C.

Reviewed on 03/12/2010
This dip is mouthwatering and delcious!!!! My husband loves whenever the Patriots are on cause he knows I'll whip up this buffalo dip.

Donna C.

Reviewed on 03/11/2010
YUM!

mike m.