Recipe: Buffalo Chicken Dip with Frank’s RedHot Wings Buffalo Sauce
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One of my favorite things is Buffalo Chicken Dip – I had it for the first time a few years back at a friend’s house on New Years Eve. Shockingly – I’d never had it before. I nearly passed out!!! When this bottle of Frank’s came in the mail – I knew what I was going to make. 
It’s easy enough to make – mix together cream cheese, shredded chicken, sour cream, cheddar cheese and buffalo wing sauce.
For the chicken – I am NOT a fan of canned chicken. I had a bag of frozen chicken breasts that were old. I threw on a pot of water and boiled up the chicken breasts. I had 5-6 breasts and just cooked them all up. Shredded chicken is such a great standby to have in the fridge for so many quick recipes. I might even make some chicken salad! Once you boil the chicken, let it cool and then shred it with a couple of forks.
There is cheese in the dip – but then of course you have to top it with MORE CHEESE! Mmmmmm!
Twenty minutes later – cheesy, creamy, buffalo-y, chicken goodness! I doctored up this recipe to fit the way I like it: extra chicken, not real spicy, extra cheese. Delicious!
And there you have it – the dogs were so jealous! I made this on Christmas Eve and just noshed away. My niece tried some a bit later and came in the living room and just said “OH. MY. GOD.” I think she liked it.
Some recipes also call for ranch or bleu cheese dressing but because those usually have eggs – I subbed sour cream.
You can also enter to win a Tailgate Truck from Frank’s RedHot Wings!
Buffalo Chicken Dip
Ingredients:
3 cups shredded chicken
1 package cream cheese, softened
2+ cups shredded cheddar cheese
1/4 cup Frank’s RedHot Wings Buffalo Sauce (use more if you like it spicy)
1 cup sour cream
Directions:
1. Grease baking dish and preheat oven to 350.
2. Mix together chicken, cream cheese, sour cream, buffalo sauce and 1 cup of cheddar cheese.
3. Spread in baking dish & drizzle top with more buffalo sauce
4. Top with 1 cup shredded cheddar cheese
5. Bake for 20 minutes until cheese is melted
Disclosure: Smiley360 provided me the Frank’s Red Hot for this post but the opinions are all my own.
Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try.
I’m always looking for lighter chicken recipes. This looks like a good one to try!
Here is a variation which keeps the chicken really moist. grill on pan for the time suggested, then move to a roasting pan. pour a little chicken stock over to coat and cover bottom of pan, then bake 8-10 minutes. The chicken will be very moist while still cooking thoroughly.