Buffalo Chicken Dip (AKA “Crack Dip”)

Buffalo Chicken Dip from MrsNDM

4 cups boiled, shredded chicken breast
12-oz bottle Frank’s Buffalo Wing sauce (not hot sauce)
1 cup ranch or blue cheese dressing
16 oz cream cheese (2 packages – not low fat b/c the texture is different)
1 cup shredded cheese (any flavor)

Mix the softened cream cheese with the wing sauce and ranch dressing until all lumps are gone (either with a wisk or an electric mixer). Add in the boiled, shredded chicken. Mix well.

Pour into casserole dish (at least 8×8), sprinkle cheese on top, and cover with foil.
Bake at 400 for 30 minutes.
Remove the foil and bake until the cheese is bubbly in the center (another 10 minutes or so).

Serve hot with Tostitos Scoops or any crackers, even celery.

Note: Can also be done in a crockpot.


3 thoughts on “Buffalo Chicken Dip (AKA “Crack Dip”)

  1. […] Buffalo Chicken Dip from Lisa My minor adaptations reflected below (halved recipe, etc. – link goes to original) […]

  2. […] is the recipe (from another blog with which I am […]

  3. […] Adapted from the Baltimore Nesties Cookbook […]

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