Buffalo Chicken Dip with Canned Chicken
User Reviews
5
Buffalo Chicken Dip with Canned Chicken
Description
This Buffalo Chicken Dip starts by heating canned, shredded chicken with hot sauce on the stove. Then, cream cheese, ranch or blue cheese dressing, and shredded cheddar cheese are stirred in until melted and hot, producing a rich, creamy, and slightly spicy mixture. The combination of the tangy dressing and bold hot sauce creates the signature Buffalo flavor, balanced by the smooth cheeses. Warming the dip ensures the cheese melts thoroughly and flavors meld.
Once mixed, the dip can be transferred to a slow cooker to keep it warm through serving. Garnishes like sliced chives or blue cheese crumbles add freshness and additional tang. It is traditionally served with crisp celery sticks and crunchy chicken crackers or tortilla chips for dipping.
The recipe’s use of canned chicken is practical and convenient, offering a quick way to assemble the dip without cooking fresh chicken. This dip provides a hearty appetizer portion suited for about 12 servings, making it appropriate for parties or casual snacks.
Leftover dip can be stored in the refrigerator for up to four days and reheated gently to maintain texture and flavor. Using Frank’s RedHot Original sauce captures an authentic tangy heat, though other hot sauces can be substituted according to taste. Choice of salad dressing affects traditional authenticity: blue cheese dressing is standard, though ranch dressing is a common alternative.
Ingredients
- 2 (10 ounce) cans chicken drained and shredded (see note 1, in chunks
- 1 (5 ounce) bottle hot pepper sauce (see note 2)
- 2 (8 ounce) packages cream cheese
- 1 cup ranch dressing or blue cheese dressing (see note 3)
- 2 cups cheddar cheese shredded
- chive sliced, or blue cheese crumbles, for garnish, fresh
- 1 talk celery trimmed and cut into 4-inch pieces, for serving
- 1 (8 ounce) box chicken crackers and tortilla chips, for serving
Instructions
Stove top method:
- In a large saucepan over medium-high heat, combine chicken and hot sauce. Cook until heated through, about 2 to 3 minutes.
- Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.
- Transfer to a slow cooker to keep warm. Garnish with chives or blue cheese crumbles and serve with celery sticks, chicken crackers, and tortilla chips.
Notes
- Use canned chunk chicken for convenience or substitute with shredded cooked chicken breasts.
- Frank's RedHot Original offers classic flavor; substitute with preferred hot sauce if desired.
- Blue cheese dressing is traditional, but ranch dressing works if blue cheese is not preferred.
- This recipe yields about 6 cups of dip, enough for 12 half-cup servings.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/2 cup each)
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 251kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 537mg | 22% |
| Potassium | 109mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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