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 min. 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 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.