Buffalo Chicken Dip
This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!
This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!
I have made a variation of this recipe for over a year now and have never been disappointed. I suggest using more chicken and more hot sauce with this recipe. Also, if you use the chedder cheese, don't use the pre-shredded bags from the grocery store. The cheese in those bags is coated with flour and it seems to make the dip oiler.Read More
I have made a variation of this recipe for over a year now and have never been disappointed. I suggest using more chicken and more hot sauce with this recipe. Also, if you use the chedder cheese, don't use the pre-shredded bags from the grocery store. The cheese in those bags is coated with flour and it seems to make the dip oiler.
I got this recipe about a month ago off of this site to take to a pitch-in and since then have made it 3 more times! It's a total hit and everyone loves it! My changes (okay, I made quite a few): use 1/2 cup Frank's Buffalo Wing Sauce and 1/2 cup Red Hot, 1/2 cup of Ranch dressing and 1/2 cup Blue Cheese dressing, and put almost all of the cheese in the dip and just sprinkle some on top. Oh yeah, and we used fresh chicken shredded in the food processor as someone suggested. And we didn't like the crock pot method - it made the dip get dried out pretty quickly. We just cooked it on the stove and put it into a serving dish (we did end up puting in the microwave a few times, but that was okay). This is great because the recipe itself is very low carbs and you can use low fat cream cheese, dressing, and cheese and you don't experience all that much guilt... especially when served with celery sticks (although those Fritos scoops are fabulous!) Thanks for this one!
I made this today for the first time and it is excellent!! I have been trying out lots of different recipes to prepare for my annual Halloween party and this one will definately make it to the table! Canned chicken is repulsive to me so I used rotissary chicken (from Sams), which has such wonderful flavor and compliments the entire dish. Also...nothing beats Franks Original Hot Sauce! Used blue cheese instead of ranch and 1/3 less fat cream cheese. Combined all in the crock pot and let it sit on low for a couple of hours. Served with tortilla chips, celery and scoops. Yum, yum, yum!!!
This is excellent. I've made this dish many times, and everyone keeps requesting it again. I mix 1/2 Ranch dressing and 1/2 blue cheese. I do not use the chedder cheese. I tried it once, and did not care for the oily orange greasy appearance. A few other "improvements" I've made are I melt 1/2 a stick of butter before warming the meat in the frying pan. Also, I recently began substituting ground turky and found it much eaiser than cooking and shredding chicken. It has a nicer texture in the dip, and tastes the same.
Definitely wasn't what I expected.... probably won't make again.
I have made this before and it is awesome. Instead of the ranch dressing I used blue cheese and didn't use cheddar cheese. It is so addicting!
We bring this to every party we attend bc it is so simple and we never have to worry about clean up bc there is NEVER any left. We have handed this recipe out 20 times. My only modification is to take out the celery......
I love this recipe. I got it from a friend about a year ago, and have made it with rave reviews ever since. The only things different I do with it, are use rotisserie chickens from the deli at the grocery store, chopped fine (the chicken's just way better that way than canned, without having to actually cook it yourself), and use Bleu Cheese dressing instead of ranch. Then we layered it instead of mixing it all together in a class dish. Chicken/hot sauce mix on bottom, then layer of cream cheese/dressing mix, then layer of chedder cheese and bake until cheese is melty, and the center is bubbling.
Ordinarily, I lothe it when someone reviews a recipe on here based on the changes they made. HOWEVER, that being said, I started making this last night too late to use the directions as written. I did use the ingredients as written (down to the Franks sauce...buffalo style :) ) only I microwaved it all in a big measuring bowl. I have to say, it tasted great. Next time I make it, and there will be a next time, I'll use the crock pot method, if for no other reason than to keep it warm while serving. But it was the star of my super bowl show :)
Always a hit... but I prefer fresh chicken to canned. DO NOT USED CANNED - TRUST ME... I take 2-3 Skinless Boneless Chicken Breasts and just poach/boil them in salted water and shred them with a fork... makes this 1000x's better!!!! Trust me! I make this all the time and everyone loves mine.... Also to cut on fat I use the 1/3 less fat cream cheese, you never know the difference... and I use SHARP cheddar... spread it in the pan and then put some crumbled bleu cheese on top and lightly mix/swirl it in.... To the reviewer that took the time to layer it to not get the 'unappetizing' orange sherbet look... good for you, but I triple batch this for parties and it's always GONE! Even with it's color...
Wow... I just realized that I hadn't rated this recipe. I have made it more times than I can count!! I use Frank's Red Hot, because to me, that is the ONLY hot sauce!! I add at least a cup to make sure it's good and hot. I also like to use rotisserie chicken instead of can. Just the brests. Also, I never add the cheese. There is absolutely no need for it. And I love cheese. I am asked to bring this to every get together we have. And we have a lot. Thanks for this wonderful recipe!!
Nice easy dip for a super bowl party. I only had one pack of cream cheese and it was still good. I used two chicken breast that I cooked in my small pressure cooker for fifteen minutes, and chunky blue cheese dressing, Colby Jack shredded cheese. I did bake mine in a deep dish pie pan and topped it after it came out with a small amount of the shredded cheese. Used celery sticks and corn tortillas to dip with.
Oh my goodness----I can't believe how delicious this was (and so easy!). I made it for a neighborhood party (doubling everything) and it was gone and I had people coming up saying how good it was and asking me to make it again for the next get-together. I used fresh chicken (that I poached and shredded) instead of the canned and mixed it with Frank's hot sauce until it had enough kick to my liking. I did NOT use the cheddar and really don't think I needed it. I made it up the day before, refrigerated it overnight, and then put it all in a crock-pot and reheated it for the party (keeping it on the warm setting during the party) and I didn't have any problems with separation. I will be making this frequently! One note: I had someone say that they've tried a dip like this before, but that it was smooth (everything went into the food processor) and they preferred it this way because "you could tell what you were eating and the pieces of chicken were fabulous!"
The only thing I did differently was use a rotissiere chicken instead of canned. If was delicious!
I have read the reviews on this recipe and I often see that some people experience an oily residue from the cheese. They either wipe it off or omit the cheese. I have made this recipe many times without experiencing this and it has always been delicious. I always use the reducuced fat shredded cheese. Recently I made the dip using the full fat version, and boy was there a LOT of oil on top. I kept wiping it and it kept coming back. I didn't serve it to my guests. Use the reduced fat-tastes the same with NO oil.
I cut the fat and calories on this recipe by using fat free cream cheese and Hidden Valley Ranch powder instead of the actual ranch dressing. I still got the ranch flavor in there but without the fat. If it's too thick, add some skim milk.
**NOTE** I've posted this review before, but had to add this in, since I've made this dip many times since then. (by request!) I never add cheese, there is no need for it. Also, the key to "no greasy look" is to ONLY COOK IT ON LOW HEAT. I never have a problem! Hope that helps. *** This was great! I would've given 5 stars if I hadn't changed so much like others. I boiled 3 chicken breasts and shredded the meat instead of the canned chicken (personal preference), I used Blue Cheese dressing instead of ranch, and only put in about a handful of shredded mexican cheese. I didn't think it needed it for taste, but tried it to see if the Franks would not separate so much with the cheese. It didn't help much, so the appearance wasn't my favorite (I too believe that the "greasy" look people talk about is the Franks Red Hot separating from the other ingredients) but the taste was GREAT! I served this at a family party last weekend, a house full of half Buffalo Bills fans and the other NE Patriots...and everyone LOVED this recipe! The Buffalo natives were all asking for me to give them the recipe. Will definitely make again. Thanks!
It's in between four and five starts for my family. I've tried this several different ways, but my most recent one went over the best. Follow the receipe (I use left over fresh chicken and the blue cheese. Even those that do not care for blue cheese still like it.) BUT, the switch is this. Take cresent rolls and cut them into thirds. Spoon a small amount onto the "fat" end of the cresent dough and roll. Bake these in the oven until brown. I used biscuits and they were good also. Just use the same basic thought . .cut the biscuits into thirds and put the dip in between the layers. Bake until brown. The dip doesn't seem as greasy this way and it is perfect for large crowds.
This is a heart attack on a chip. Delicious, but only for those who have a lot of self-control!! I used 1/2 ranch and 1/2 blue cheese dressing.
This is the best recipe... This is how I do it and it comes out fabulous every time. Spread 2 blocks of cream cheese in the bottom of a rectangular pan. Cook 1 bag of Tyson frozen grilled chicken strip chunks in 1 cup of Frank's hot sauce for 20 minutes on medium. Spead this chicken/sauce mixture on top of the cream cheese. Drizzle about a half of a bottle of Ranch dressing over the top of this and then top off with 2 cups of shredded cheddar cheese. Bake on 350 degrees for 30 minutes or until bubbly! Serve with frito scoops! yum! This recipe is sooooo good. Enjoy...
I halved this recipe and used blue cheese instead of ranch and it came out incredible!! I accidentally bought fat free cream cheese and was in tears because I was running late and could not go back and get regular cream cheese. I made it anyway and hoped for the best! Well, when I tasted it I was VERY pleasantly surprised that it came out awesome and you could not even tell that fat free cream cheese was used. So, if you are looking to reduce the calorie and fat in this recipe I highly recommend that you try the fat free cream cheese and you won't be disappointed. BTW, I NEVER use fat free cheese of ANY kind because it does NOT taste the same or even good in my mind but with this recipe it definitely works! A+++ in my book :)
We have been making this for years - every party this is requested. We use a rotissire chicken and blue cheese instead of ranch - but that'd just because we dip our regular wings in blue cheese. Everyone will love this recipie - it's great in a crock pot, too!
I've reviewed this recipe before and given it 5 stars. I'm still surprised by the people who say that this keeps seperating and looking bad. If you use monterey jack or monterey jack/colby cheese, it doesn't seperate or look bad and tastes delicious. Really worth a try!
Freaking awesome!! Everyone loved at the super bowl party!! I accidently bought franks hot wing sauce but it still turned out great. Also I don't like canned meat either but I tried it and it tasted totally fine mixed in with the sauce, I wouldn't waste the time of cooking up chicken breasts. This took minutes to cook. It great just the way the recipe is :)
My family and friends obsess about this dip and it's requested for all get-togethers - however using canned chunk chicken doesn't do the recipe justice. Must use fresh chicken breasts, boiled and shredded. I use four medium to large size breasts. I use a full 16 oz. bottle of Frank's, 16 oz. Ranch dressing, 8 oz. shredded colby/monterey jack blend cheese and serve with Club crackers. Great Super Bowl food and very filling!
Honestly, I ate about half the dip with a spoon before I remembered I was supposed to, you know, dip something in it. So. Good.
Amazingly yummy and versatile!! I did make some modifications. I heated the chicken with a few tablespoons of butter in a skillet and added Franks hot wing sauce. I also used 1/2cup ranch and a 1/2cup bleu cheese. I layered cream cheese mixture, chicken mixture and then shredded cheese in a casserole dish. Looks a little more presentable that may. Last time i made it i cooked it all together stove top, minus the shredded cheese. I slathered over flour tortillas, sprinkled with the shredded cheese, rolled up and refrigerated then cut into pinwheels and served cold. HUGE HIT at parties and highly portable and potluck friendly. I upped the hot sauce to 1 cup also because the tortillas temper it a little. This recipe is awesome.
I throw all the ingredients in a Crockpot (except the cheese). I use one large frozen chicken breast. After a couple hours I take the chicken out and shred and return it to the crockpot. I use blue cheese instead of ranch. I wait until it is almost time to serve and trow in the cheese in. I use half the amount of red hot called for as I don't like spicy..
Ever since I found this recipe, it's been requested for every party I attend!! I follow the recipe as-is, except I just mix everything together and put it in the oven at 350 degrees until it bubbles - no skillet or slow cooker needed.
This is a standing request when we have a party and I have to make a dish...I use Footy's Wing sauce (may only be available at Publix in South FL or FL) and like others, I use half ranch and half blue cheese dressings, both Marie's. I heat it on the stove and then throw it into the slow cooker to stay warm. I put a layer of shredded cheddar on top - just for fun. We like it best with Frito's scoops, but any chip or cracker will do.
I love this dip. I prefer to use blue cheese dressing also.
I don't even know how many times I have made this recipe during football season in the last five years and it's a hit each and every time. I've tried it both with ranch and blue cheese dressings and my family prefers ranch, so that is what I use. Also, I ALWAYS use fresh chicken breast - about a pound give or take - in place of canned chicken (ew!). I usually coat my chicken in olive oil and bake in a 350 degree oven for 35 min then shred. Also, I make mine in layers and bake in an oven not the crock pot. I mix the cream cheese and ranch dressing and put it down as my first layer. Then I mix the shredded chicken, hot sauce and most of the cheese (2nd layer). Lastly, I sprinkle with additional cheese to my liking.
This is fantastic! We used light cream cheese, lite ranch dressing, too. Used Cookie's brand wing sauce (our fave) instead of Frank's. Warmed it all on the stove top and bypassed the crock pot. Warmed up leftovers are good, too. Ate it with Triscuits and Chicken in a Biscuit crackers. We'll make it OFTEN!!
I have made this dip with fresh chicken and with canned I like the fresh better. I use ranch dip instead of dressing and top with pepper jack cheese. We have also made it in the crock pot. Very easy and a crowd pleaser.
My cousin made this and brought it over and I have made it as well, the way he did.....IT WAS DELICIOUS! A crowd pleaser most definately! The way we made it was: boil some chicken tenderloins and then shred them (the canned chicken had a bit of tuna flavor when we did that one)... mix the shredded chicken with the Franks Red Hot Buffalo Wing Sauce, in a seperate bowl mix the cream cheese and Hidden Valley Ranch until it is nice and creamy.....spread the cream cheese and ranch mixture on the bottom of a glass baking dish and then top with the chicken/sauce mixture and bake at about 400 degrees for 20-25 minutes....DELICIOUS! We ate the dip with Tostitos Scoops.....YUMMY!
This is a delicious recipe, but it is soooo much better with "real" chicken. Use a rotisserie or cook your own. For the best flavor, don't use the canned stuff. Also, I've made it with several different sauces, and Frank's Red does give it the most authentic flavor. You can also bake it just until bubbly - you don't have to use a slow cooker.
I've always liked the IDEA of buffalo wings, but not so much the cooking or eating of the actual wings. This dip solves my problem. It's delicious and rich and I can feel like I'm eating a "proper football game food". I also cooked up some fresh chicken breast and used bleu cheese instead of the ranch. I'll make this again for the Super Bowl and try the layering idea, because that sounds good too. And by the way, I didn't find the orange color of the dip to be strange or unappetizing at all.
I make a variation of this recipe that I personally feel is much easier. Instead of the Ranch, I use Blue Cheese dressing and instead of cheddar cheese I use mozzarella. I combine the chicken with about 2/3 bottle of Frank's and marinate in fridge for 30 mins. I soften cream cheese and spread in bottom of 9x13, then add chic mixture, then blue cheese and top with 2 cups mozz. Bake at 350 for 20-30 mins or until bubbly and cheese starts to brown. OMG!
Love this! I have made with canned or cubed chicken. I also add blue cheese dressing as well as crumbled blue cheese in the dip ~ cheddar on top!! LOVE!!
The first time I made this recipe, I threw it out because it tasted terrible. Fast forward one year to a friend's Christmas Party. She made the same dip only instead of using canned chicken, she cooked 3 whole chicken breasts, cut up& shredded herself. What a difference. She said don't use the canned chicken, it makes it taste terrible. Now we have made this several times & it is delicious. Ditch the canned chicken! I'm only giving this a 1 star because of the canned chicken, however, with "real" chicken, it deserves a 5 star!
I made this last night for the chiefs football game. I made a few changes, used chicken thighs I seasoned and cooked in a skillet and shredded them while cooking them because this is a more tender meat than breasts. Used Cheddar jack cheese it adds more flavor than just cheddar cheese. used a little more ranch dressing than a cup because it cuts down on the buffalo sauce being too spicy. Used celery, crackers, and carrot chips to serve with the dip. Overall a GREAT recipe. I was worried because the color of it makes it look HORRIBLE...but the taste was AMAZING. I have people asking me to make more for this weekend! LOL...quick and easy. Lots of fat but sooooo good!
I thought this was really good. I made it for a party. My husband wanted to eat it all before we went to the party. I found that putting it in the crock pot was a bad idea. The texture was great before the crock pot, but when I put it in the cheese & the hot sauce separated & made it yucky. I had to fix it. Next time NO CROCK POT.
This Dip is a "KEEPER" for sure !! Served this at the Superbowl Party with crackers and celery. I halfed the recipe and substituted Blue Cheese Dressing for the Ranch. It really does taste like Buffalo Wings! Everyone loved it. The other bonus is that it is Atkins friendly. I had what little was leftover for lunch today!!
Love Buffalo Chicken. This dip is great to keep warm in the crock pot or even reheat!
LOVE this recipe. I boil three large chicken breasts and then shred, so it is a lot more meat than the original recipe but it is really good that way. Also use the buffalo chicken hot sauce, and shred my own cheddar as suggested by others. Easiest to use an electric mixer to combine the cream cheese, ranch, and buffalo sauce. Throw the mixture in a crock pot to heat through and it is perfect! Many, many compliments.
I made this for a Superbowl party. The guys loved it! Next time I'll add a little less ranch and a little more of Frank's pepper sauce.
I have made this dip twice. Once with the canned chicken and once with the packaged rotisserie chicken. We actually preferred the canned chicken. I also use blue cheese instead of ranch and left out the cheddar cheese.
This was the hit of the evening. Sent the recipe home with everybody who showed up. Totally out of this world with carrot and celery sticks, kids were using Frito Scoops because, according to them, the scoops held more and didn't break (!), caught DH using tortilla chips and we all loved it on the variety of crackers that were offered. This recipe makes me happy to have it in my files! Thank you!!!
I did this in a really quick and easy fashion. As I was planning to "crock pot" it, I put all ingredients in a saucepan, warmed to melt the cheeses and popped into the frig. My adjustments - per others'recommendations, i used 1/2 c ranch and 1/2 c blue cheese dressing. Also used rotisserie chicken. *my touches* - added a half stick of butter to the wing sauce. Also, used the *whole* chicken, rather than just the breasts. At my work potluck, a gorgeous coworker (male) was WIPING the crockpot clean, first with a chicken wing someone else had brought, then with his fingers!! He could not stop!
I was very disappointed in this recipe after reading the fantastic reviews. It was very watery. I used regular cooked chicken breasts like others and I followed this recipe to a tee. I think the amount of how sauce overpowers the taste in the whole thing. If you like only the taste of the hot sauce then this is the recipe for you. Forget about how the chicken was prepared you won't even taste it.
This was a good basic recipe. The changes I made were to use Marzetti's Ultimate Bleu Cheese instead of ranch. I also boiled my chicken breasts (about 1.2 pounds) in chicken broth and then shredded them before adding the Frank's (ALWAYS use Frank's--nothing else will give you that "buffalo" flavor). I did not add the cheddar on top. I did spray the dish with butter flavor Pam before cooking so it added that flavor to the end product. There was nothing left after my last party--everyone loved it!
I actually did the 'lazy chef' version of this... and it was a HIT. I took the meat off one rotisserie chicken from the grocery store - shredded it. Since it was the night before, and I didn't want the chicken to dry out... I poured 1 whole bottle of Franks Wing Sauce, and 1 whole bottle of Ranch Dressing over the chicken, put in a large ziplock storage bag, and refrigerated overnight. In the morning, I took 2, 8 oz packs of cream cheese, and the chicken mixture - plopped all in the crockpot on low for several hours, stirring occaisonally. I did not use the shredded cheese to top with. Served with crackers and celery sticks.
I found this recipe on this site two years ago and have made it many, many times. I always use cooked, seasoned chicken breasts and I add chopped onion and celery to give it some texture. I use bleu cheese dressing instead of ranch and it cuts down on the salty taste. It always goes over big! UPDATE: This is my "go to" recipe when I need an appetizer recipe. I now use only Colby-Jack cheese and it does cut down on the greasy look. Everyone loves it with the blue cheese dressing instead of the ranch. And I always use cooked, chopped chicken breasts seasoned with garlic, lemon pepper and paprika browned together with the celery and onions in olive oil.
2900+ reviews don't lie....this dip is delicious. I could eat it with a spoon....also good with Tostitos scoops. I'll follow Scott99's recommendation for the layering next time - the color is definitely unappetizing. I just boiled 2 chicken breasts in plain water for 20 minutes then shredded them.
I made this for a BBQ and it was the first appetizer gone! I layered this dip. First layer was the melted cream cheese and blue cheese dressing, then the chicken w/ texas pete's hot sauce and then topped with cheese. I baked in an 8x8 dish at 350 for 23 minutes. Came out perfect. Not greasy and ohhhh soooo delicious. Thanks for the recipe.
I made this the other day, and it was really good. I used Bleu Cheese Dressing and mozzarella cheese. Yummy on Triscuits!!!
Made this for superbowl sunday. A big hit. We used Archie Moore's buffalo wing sauce (our absolute fav) and fat free cream cheese. It was wonderful. It will be a required addition to our appetizers.
I have been making this for a while now. I forgot to review it. This is always a hit. Perfect for parties since it stays in the crockpot. Good with bleu or ranch. Easy to adjust spice to taste. Thanks!
I don't know what all the fuss was about this. All 11 of us thought it was bland and not appealing at all. With chicken at $3 a can it was costly. I even added more hot sauce and it still did nothing for us. We tried it on celery, tostitos and crackers. Was best on celery. Sorry folks, just not a "winner" here.
LOVE IT! Used 3C of Rot. Chicken shredded, 1C Wishbone Fat Free Chunky Blue Cheese, 1C hot sauce, 1/2 stick butter, 2 pkgs cream cheese, 1.5C shredded Colby/cheddar/monteray cheese. Baked at 350 for 10 min. Served with Frito Scoops. Definate Football Favorite!
Good start for a buffalo chicken dip, especially if you're one to tweak recipes to your own tastes. The first time I made it with out any changes my hubby and I couldn't help but feel like something was missing. I gave some to my daughter and cooled it down with sour cream to make sure it wasn't too spicy, and low and behold that's the tangy zip we were looking for! Next time I make it I will add a 1/2 cup of sour cream for a little extra flavour.
I halved this recipe and used chopped cooked chicken breast instead of canned (didn't have any canned chicken). I used the 1/3 less fat cream cheese and 2% milk cheddar cheese to help lighten the cholesterol. Put the ingredients in my little 1.5q crock pot and let it heat up for half an hour or so. GREAT snack with Frito's scoops and tortilla chips (we also had it with celery sticks). This will be on the game day menu again!
I left out the cheddar cheese as most reviews said it was not needed. This is rich enough so keeping out the cheddar didn't seem like a bad idea. The thought of canned chicken turns my stomach so I bought a package of chick. breast (3 is enough), seasoned with garlic powder, seasoned salt, and pepper, threw them on my foreman grill, and then into the chopper. I used celery sticks and also frito scoops which was perfect. I was looking for a dip to make for a gathering and because of the reviews I thought I should try this. It went over very well..I was even asked for the recipe.
I've been making something very similar to this for years now. Most people seem to love it. I recommend using a little garlic powder and some black pepper, as well. Also, i recommend using sharp cheddar; as opposed to mild, etc. You can also cook this right on the stove, if you want.
Very good. I use fresh chicken breast instead of canned and used a little less hot sauce because I'm a wimp. Usually I'll use half ranch dressing and half bleu cheese dressing.
Awesome! I cooked chicken breasts ahead of time and threw everything in a crockpot on a low setting. I also used half ranch and half blue cheese dressing as was recommended by others. To eliminate the lumps from the cream cheese, I first put cream cheese, ranch and blue cheese dressings in the crock pot, heated them slightly, then added the chicken, hot sauce and cheese. Thanks for the great recipe!
I have made this three times now and every time it has disappeared. I have made the following modifications - Instead of canned chicken ,grill chicken breast then shread the chicken. - Dice a half stalk of celery and mix it in to give the dip a little crunch. - Like others subsitute blue cheese for ranch. T Marzetti is excellent. -Subsitute Franks Red Hot with Franks Red Hot Buffalo Wing Sauce.
Like this recipe so well COLD that I've started not heating it and instead Placing it on 4 large flour tortillas, Roll them tight individually...Wrap with plastic wrap and refrigerate for 8 hrs...slice into pinwheels and serve as appetizers! People love them and less messy!
This is a good recipe-but 'Buffalo Chicken' by definition would use Blue Cheese dressing. I've been making a very similar recipe for a several years now-and I eventually figured out that if I add either lowfat sour cream or fatfree greek yogurt-it makes for a much more 'dippable' texture.
Looked greasy and unappetizing. The taste is okay, but the texture is all off. Husband agreed. Kids wouldn't even look at it ... removing this one from my recipe box.
I gave this recipe 5 stars, but with a few minor changes. I used 1 cup blue cheese dressing instead of ranch (preference!) and also baked 2 skinless/boneless chicken breasts and cut into small cubes. I thought that sounded better than canned meat. I also took the advise of another review and layered the dip. Cream cheese mixed with blue cheese on the bottom, chicken mixed with Frank's Red Hot sauce (THE BEST!) on top of that and lastly, colby jack cheese (lightly) sprinkled on top. I baked it in a 8x10 dish at 350 for 20 minutes and served with Tostito Gold Bite Sized chips and cut celery. This dip was FABULOUS and was even great the next day cold! My huband and I love wings and appetizers. What a great combination!
This dip is the best! It's now at every family funtion, someone is always assigned to make it. Try it with Frito's Scoops, it really is extra delish with those! It really does taste just like a chicken wing!
This was sensational! I used Ken's Buffalo Chicken Marinade instead of the Franks, and it was gone from the crockpot as soon as I put more in!
SO YUMMY!! Instead of canned chicken, I shredded a rotisserie chicken. Seasoned with pepper and a pinch of salt. So much tastier. I also used Bleu Cheese and Ranch together. Turned my crock pot on 'HOT'. Once hot, placed chicken and cream cheese in. Added Bleu and ranch and Frank's (1/4 cup at a time). Added 1 cup of cheese. Let cook until bubbly. Turn to low/warm. Sprinkle 1/2 cup cheese on top. Hope this helps.
I divided the dressing 50/50 blue cheese and ranch. Then mixed the dresssing with the cream cheese. Made that the bottom layer. The next layer was chicken and hot sauce. Finished the top with chedder cheese. Baked 350 for 20 min. It was great!
This dip was great, but burned on the way out...smelled pretty bad too!
If I could only use 1 word to describe this.....AMAZING!!! I used Blue Cheese instead of Ranch (hubby is a Blue Cheese junkie) left out the cheese, per other reveiws. Im taking this to a poker game tonight....if we dont eat it all sooner!
I would give the recipe as written only 4 stars. I made the following changes. In a bowl, I combined 1 cup of Frank's Red Hot Sauce, 1 cup of Marie's Blue Cheese Dressing, and the 2 pkgs. of cream cheese. Don't worry about the cream cheese being lumpy, we'll take care of that in a minute. Canned chicken is nasty, so I cut up 3 lbs (we like extra chicken, it makes a chunkier dip) of raw boneless chicken breast into small pieces and sauteed in a skillet until done, then drain any juices. Add the hot cooked chicken to the sauce mix. This will melt the cream cheese lumps and make it nice and smooth. I also find that using all cheddar cheese makes the dip oily, so I use 16 oz. of shredded colby cheddar/monterey jack combo, most stores call it "mexican blend". Throw it all in the slow cooker on low until bubbly. I serve with Tostito's tortilla chips and celery sticks. ABSOLUTELY DELICIOUS!!!
This is a fabulous recipe. If you like wings, you have to try this. I had been hesitating to try this for a long time; chicken dip just struck me as strange for some reason. I made it for New Year's Eve and it was the first thing to disappear among many other dips and appetizers. My mother-in-law said it was the best dip she ever had and people were very disappointed when it was gone. I used bleu cheese dip and I baked my own chicken breasts(sprinkled with garlic pepper and seasoned salt and baked at 375 for about 40 minutes) and didn't add cheddar cheese to the dip but sprinkled about 1/2 cup on top along with some green onions. Try this one and you'll be bringing home an empty dish.
I took this to a Superbowl party. In the judging, it came in second to a homemade chocolate cake. ---I can live with that!--- As with every dish, I altered this a little bit. First, I used fresh chicken that I boiled and then shredded and soaked with the Frank's Red Hot. In another pot, I combined the ranch dressing, cream cheese, and cheddar and brought it to temperature on the stove. I combined all of the elements in my medium sized crock pot and toted it off to the party. I served with Celery sticks, but I saw some people using tostitos-- so this might be a good addition.
This was OK - if you use the canned chicken I did not like the flavour. This is a recipe that you would use for leftover chicken - or get an already roasted one from the store
Soooo yummy. I made it the night before and put it in a casserole dish to heat up for a party. My husband was mad that he couldnt eat it all to himself beforehand! I added green onions to the top to dress it up a bit. Very good flavour.
This is WONDERFUL!!! I made it for 2 parties in the past 2 days and it was a HUGE hit. Everyone wanted the recipe.
I love making this for parties and get-togethers. There is one big change that I always make - substitute blue cheese dressing for the ranch dressing. Makes a HUGE difference. I just had to make it with ranch because the blue cheese dressing was sold out (because of Super Bowl Sunday!) at my grocery store - it just wasn't the same. This dish is always a crowd-pleaser!
Really really good. Everyone loved it.
This was an awesome dip. I made it yesterday for a Mother's Day cook out. I should have taken copies of the recipe as well. This was the first dip to go and it only lasted about 25 min! I used blue cheese dressing instead of ranch and used monteray jack cheese (a little less than called for). I can't wait to make this again!
I prepared the recipe as written except that I used 2 shredded, roasted chicken breasts and I microwaved it. I give this recipe 5 stars... even though it was way too hot (pepper sauce) for me, it was delicious,...and it made quite a boatload. In fact I served it in 2 pie dishes at 2 separate serving stations. I intend to make it again as it was delicious but I will lower the heat for the masses and serve it up again for a crowd. I served it with celery and carrot sticks along with plain corn chips and everyone enjoyed all the dippers. I will also cut it in half for smaller gatherings next time. Good recipe, worth experimenting with different cheeses, different degrees of heat and various dippers. Thanks, NunPunch.
This dip is delicious. I reduced the quantity of hot sauce by half and it still had nice zip. I also bought a rotisserie chicken instead of canned.
Perfect for football season! I made this for the Packer kick-off game and guests raved. I highly recommend shredding a rotisserie chicken rather than using canned. Substituted Neufchatel cheese for a low(er) fat option and I probably doubled the hot sauce just because I love spicy wings. Also added green chilies which I also add to artichoke dip to give it a little kick. Served with celery and tortilla chips. Not sure why you couldn't make this all in the slow cooker, but made as is and it worked great.
I really enjoyed this recipe, but mine came out somewhat oily, does any one have ideas what I could have done to cause this or what I might do in the future to aviod it?
oh my gosh my whole family is licking the crock pot! i've never had this but kept seeing links to the recipe. with super bowl weekend coming up i thought i'd give this a test run tonight and they are screaming i have to make it again before next weekend! i did use 2 large boiled chicken breasts instead of canned chicken, 1/2 blue cheese dressing and 1/2 ranch. i served with fritos scoops and celery sticks. my daughter baked a pizza crust and spread it on that for instant buffalo chicken pizza! oh and also my husband is on the atkins diet and loved this with his celery sticks. thanks for an easy and great recipe!
i have been making this for years but i use, boneless skinless chicken breasts cubed and cooked with blue chesse dressing not ranch. and i always use ,torita chips,or cornchips with it
Love this recipe - it's addicting! Some changes I make: reduced fat cream cheese and ranch. I use less than 1 cup dressing, and usually don't add the cheddar cheese, it's still good without it. Sometimes use 3 cans chicken. Dump all in crockpot versus cooking in pan first. So good with celery, carrots and Baked Tostitos! YUM!
As written, this is a four star recipe. It's very good and all of it will get eaten. However, if you want a five star recipe, use 2 fresh boneless skinless chicken breast instead of the canned. It makes a big difference. My favorite method of cooking the chicken for this dip is to poach it in chicken broth, then shred with two forks. Also, keep in mind if you are using the slow cooker to make this, the longer it cooks, the hotter it gets. The amount of hot sauce called for is great for the crock pot method. If you are baking this in the oven (I've done it both ways) I always add more hot sauce for extra kick. Our favorite dippers are toasted baguette slices or bagel chips.
A keeper! My family LOVES this dip and it's a go-to for football season/fall family gatherings in particular. Really good/hearty dip.
I have been making this recipe for the past few years and it is always a hit. I use Franks Red Hot because I love the way it has heat and also a lot of flavor. This is great for low carb eaters too if you just use celery and omit the crackers. Just a tip, have the ingredients on hand and you have a quick and easy snack for unexpected guests. You can put the mixture in the microwave and it is ready in just a few minutes. Just cook on high for two minutes, take it out and stir, and then cook for one or two more minutes and it is ready to eat! Goes great with tortilla chips and corn chips also.
I've been using this recipe for years! Follow it to the tee; it doesn't disappoint.
I used Blue Cheese Dressing instead of Ranch and because I was short on time, I just dumped everything into the crock pot. I microwaved it for 5 minutes to soften the cream cheese and start the melting then put it on high for about 30 minutes til it was melted through. It was a big hit. i served it with wheat thins and celery sticks.
this is the best dip ever! Everyone was raving about it and there was none left over at our New Years party. The only changes I made was that I used 1/2 the chicken and topped it with blue cheese crumbles and minced celery.