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Buffalo Chicken Dip

This recipe was shared by a friend many years ago at a barbecue and has been made and shared a gazillion times. It never gets old.


BUFFALO CHICKEN DIP 2 - 8 oz. blocks of Philadelphia Cream Cheese

1 Cup Marie Callender’s Chunky Blue Cheese Dressing

¾ Cup Frank’s Hot Sauce

2 Chicken Breasts (Boiled & Shredded)

1 Bag of Shredded Cheddar Cheese


Directions:

  1. Melt cream cheese, blue cheese & Frank’s hot sauce together in a pan.

  2. Boil chicken breasts in a separate pan until cooked and then shred with a fork.

  3. Cover with cheddar cheese and bake in the oven for 20-30 minutes on 350 degrees.

  4. Serve with scoops or any kind of tortilla chip.

Note: Do not use fat-free/low-fat cream cheese or canned chicken. It will not taste the same.

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