I've made buffalo chicken dip several times and it's always a winner.
Here's recipe I use:

4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.

Wow that sounds good. How do you serve it? Is it eaten with chips or with a fork?

I use frito scoops and ritz crackers!!
No fork :o)

Both sound awesome!

I this I will make both and let the crowd decide! I can;t imagine there will be much left of either one!

Thanks!

Alexa

Picture of my dish after Christmas party :o)

{{!gwi}}

I stirred the shredded cheese into the mixture before baking, rather than add it to the top. We like it better that way.

glenda, I can't believe y'all left those crusty bits! My dh would have scraped and eaten them right off the pan. These recipes do sound like a decadent treat. Keep the cardiologist's number nearby. ;-)

Didn't say what I did with the dish BEFORE I washed it :O)

Can someone tell me how spicy these are. They sound good but I want my son to be able to eat it.

Thanks
Tracey

Taste test as you add the hot sauce.
I used 1/2 to 3/4 bottle. Needs a little kick, cause that's what makes the dish.
My 9 year old GS likes it.

Thanks Glenda. I can't wait to try it.

Tracey

A friend made this and said it was very tasty but really salty-what brands did you use? Don't know if chicken breasts or the canned chicken was used-does the latter have sodium listed in the ingredients?? I've never bought the canned.
Thanks.

Haven't tried the canned.
I just like the fresh chicken breasts.

Only salt was the crackers/scoops, etc.

Does it have to be Frank's Hot Sauce? Why Frank's? Is there something special about it that it can't be substituted? How hot does it make the spread? If my stomach will be on fire an hour after I eat it, I won't be able to eat it. I wonder if BBQ sauce would be a suitable alternative.

Cheese and hot sauce contain sodium too.

Jen

Don't use Tobasco sauce, too hot.
I have used Texas Pete, and Louisiana hot sauce. Much milder!!! Any hot sauce.

When I make this, the 3/4 cup of Franks's hot sauce makes it just perfect - not too hot and spicy, but with some "kick"..... No, it's not necessary to use Frank's hot sauce, but thats what the original recipe called for, and for my own taste, prefer that over other hot sauces. But - I'm sure others like different brands. I always think Louisana hot sauce has little "taste", and tabasco sauce has just the "heat". But - to each their own! : ) Hmmmm - not sure about using BBQ sauce, it would definitely give it a different taste - but if thats what you like, try it!

Here's one I found in the Steelers' recipe link posted by Cindy in the "Super Bowl Menu" thread in the Cooking forum. It provides the option of ranch dressing which I know Hubby would prefer over blue cheese and calls for just generic "hot pepper sauce". I'm going crazy trying to figure out why Frank's Hot Sauce is the required ingredient as if it has a certain heat or spice or something the others don't have. It's like a cookie recipe specifically calling for Skippy Peanut Butter or Challenge butter, etc. -- why not just "peanut butter" or "butter"? I tend to think that if a specific brand is called out then it must make all the difference in the recipe and there are no substitutions. I bet the original recipe is much more forgiving than that. (I'm not criticizing the original recipe -- I just don't want to drive all over town hunting down Frank's if I can't find it in my local store when another brand would produce the same results.)

Buffalo Chicken Dip

* 16 ounces softened cream cheese

* 1 cup blue cheese dressing (Ken's Steakhouse Lite) or Ranch if you prefer your wings with ranch.
* 1/2 cup finely chopped celery.
* If you like it really cheesy, add 1/4 cup crumbled blue cheese.
* Combine these ingredients and place in shallow casserole.
* 2 cooked chicken breasts (Sauted or boiled) or 2 cans white meat chicken, drained
* 1/2 cup hot pepper sauce
* 1/4 cup melted butter

Chop chicken breasts finely. Combine in a bowl with the hot pepper sauce and butter. Spread over the cheese mixture in the casserole.

1 1/2 cups shredded cheddar cheese

Spread cheddar cheese over chicken.

Bake at 375 degrees for 20-25 minutes until bubbly.

Serve with tortilla chips, crackers, or chunks of celery.

Source: Terri Gillespie

Ack! I just noticed the other recipes posted above also mention Ranch dressing. I'm obsessing too much over this recipe, LOL.

hmm. i wasn't planning on making this sort of a dish tomorrow, but you guys sure have piqued my interest! ted can't do hot stuff but i see plenty of room here for some spice without alot of "heat". i'm looking forward to trying some variation on these recipes--thanx!

I made this today, after seeing the recipe, and lemme tell ya, Delish!!!

I can't tolerate anything spicy, so I used 1/2c of the hot sauce, and it gave it just enough zing (in my opinion) without making it painful.

Thanks for posting it, I really enjoyed!

april

Hi Jenn,

What size pan do you use for the dip?

Thanks.

Angelique

HI Angelique, I'm sorry to say I've never made that recipe so I can't answer your question. I just posted it as an alternative recipe and I realize now I should have stated that. It does say to put the first few ingredients in a "shallow casserole", so I'd use a casserole-type dish.

Again, I'm sorry to mislead you. I didn't mean to give the impression that I've made it.

Jen

Hi Jen,

No problem. Your version looks great. I will definitely give it a try when the occassion arises. I wish I had more opportunities to make these types of dishes. Since it is just my husband and I the occassion are far and few between. I normally save these types recipes for big sports events or work potlucks. This year we did not have a Superbowl party because DH had a huge test to study for. DH works for the local health department; he is a health educator. His co-workers snub these types of dishes...That's okay more leftovers for us.

Take care and thanks for the info.

Cheers,

Angelique