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Buffalo Chicken Dip
December 23, 2007

This is a great and easy appetizer to make and is very well received and I have never brought any home from any party. I read the reviews before making it and like many others I made a few modifications that I think helped make the recipe better. I used 1 lb of skinless chicken breasts which I cleaned, sliced into strips and par boiled for 15 minutes, drained, and cooled for a few minutes. When the chicken is cool it will be very easy to shred with your fingers. I used a large skillet where I placed 1 Cup of Frank’s Red hot which is what is used in Buffalo, NY at the Anchor Bar to make real Buffalo chicken wings. I also added a ½ stick of butter which is also a very common ingredient in the preparation of Buffalo chicken wings. While the chicken and Frank’s is warming slowly, I mixed one cup of Blue cheese dressing and the cream cheese until smooth and placed it into the refrigerator until I was ready to make the dip. After the chicken and Frank’s were good and warm I placed this into a plastic container for later use as well. This gets everything ready for the next day or for later in the day to just place it together and warm in the oven. When I was ready for the dip I pre-heated the oven to 350 placed the blue cheese mixture into the bottom of a 7x11” baking pan and layered the chicken onto the top of the blue cheese. I topped the whole thing with a small amount of shredded mozzarella / provolone cheese and po

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