0 from 171 votes
Buffalo Chicken Dip with Canned Chicken
This easy Buffalo Chicken Dip recipe is classic Midwestern fare, and it can be yours in minutes with just 5 ingredients. Serve with plenty of fresh celery sticks, crackers, and chips.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 servings (1/2 cup each)
Calories: 251 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 (10 ounce) cans chunk chicken drained and shredded (see note 1)
- 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 shredded cheddar cheese
- fresh chives sliced, or blue cheese crumbles, for garnish
- 1 stalk 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.
Cup of Yum
Notes
- Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
- Hot sauce: Frank's RedHot Original works best for me, but you may prefer another kind, and that's okay.
- Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don't like blue cheese dressing, as I don't, you can use ranch. Just don't tell anyone from Buffalo, NY.
- Yield: This recipe makes about 6 cups of dip, enough for 12 servings, 1/2 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.5 cup
Calories
251kcal
(13%)
Carbohydrates
2g
(1%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Cholesterol
48mg
(16%)
Sodium
537mg
(22%)
Potassium
109mg
(3%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
297IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1/2 cup each)
Amount Per Serving
Calories 251
% 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.