Buffalo Chicken Dip {Video}

The first time I had Buffalo Chicken Dip it was almost ten years ago at my son’s house, I’ve been making this dip ever since. Why is this dip so popular? It’s darn good, that’s why! On top of that, it’s easy and delicious, it can be whipped up quickly, and it’s addicting…you can’t eat just one bite:) There are many variations of this delicious dip but the original recipe was published by Franks Red Hot Sauce. If memory serves me, several years ago Frank’s Red Hot Sauce ran a recipe contest and this recipe was sent in by a fan of the hot sauce. The fan, (don’t know their name), won the contest with this recipe and the rest is history as they say.

Buffalo Chicken Dip- The Wisconsin Series

The Original Recipe

I’ve made one change to the original recipe. Instead of using ranch salad dressing that the recipe calls for, I use chunky blue cheese. Other than that, I follow the original recipe. I have used “off” brands of hot sauce and cream cheese with great results. I’ve used leftover roasted chicken for the canned also. This recipe is very forgiving and I really don’t think it’s possible to mess it up, unless of course you leave it in the oven to long and you burn it!

Classic Dip Recipes

This holiday season, instead of raking your brain for a new recipe to make or spending hours on Pinterest, remember the classic recipes. Recipes like:

We can never go wrong with the classics. They’ve been around for forever for a reason! Another easy dip that I’ve making for well over 40 years is: Hormel Chili Dip. This three ingredient recipe has been served at many a party in my lifetime! Why? Because it’s darn good! What’s needed to make this classic dip?

  • 1- 8 oz. package cream cheese, room temperature
  • 1 can Hormel chili, no beans
  • 6-8 oz. Mexican Velveeta, sliced or cubed

Preheat oven to 350. Spread cream cheese on a heat proof platter. Top with chili and cheese. Bake covered for 15 minutes, remove foil, bake an additional 10-15 minutes or until hot and bubbly.

Buffalo Chicken Dip

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  • 2 cups shredded cooked chicken
  • 1- 8 oz package cream cheese, room temperature
  • ½ cup hot sauce
  • ½ cup chunky blue cheese salad dressing
  • ½ cup blue cheese crumbles
  • Sliced green onions
  • Frito scoops


  • Preheat oven to 350. Mix together all ingredients except green onions and Fritos. Spoon into a 1 quart baking dish. Bake for 20-30 minutes or until hot and bubbly. Remove from oven, sprinkle with green onions and serve with fritos
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

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