This recipe for Morgan’s Buffalo Chicken Dip is so easy to make using canned chicken breast and tastes delicious! It’s the perfect easy appetizer recipe for sharing with friends.

If you love making appetizer dip recipes as much as I do, you should also try this Reuben Dip and this Dill Pickle Dip!

Buffalo chicken dip on some celery

My Family Loves This Buffalo Chicken Dip Recipe

If you like buffalo wings in traditional buffalo wing style, here’s a recipe for you!

My friend, Morgan, had been talking about this dip for quite some time before I actually asked her for the recipe. And when my sister’s family was here over Thanksgiving weekend, I decided to give it a shot. After feeding the kids lunch, Blake and I sat down with Jessica and her husband, Scott, to a big bowl of this dip and a variety of dippers. That’s all I made for our big kids lunch. And we were happy as all get-out. It was every bit as delicious as Morgan had described, and we devoured it in no time.

What Type Of Buffalo Sauce Is Best For Buffalo Chicken Dip?

Do you know about Frank’s RedHot sauce? It’s what gives this dip its buffalo wing sauce flavor. And it is awesome! I’ve always been accustomed to the Tabasco style hot sauce, and truthfully, I’m not the biggest of fans. Then a friend turned me on to Frank’s, and our family has made this our condiment of choice. We dash this bright and flavorful sauce on eggs, frozen pizza, and macaroni and cheese.

Frank's RedHot Buffalo Sauce bottle

This dip could easily be enjoyed any time of year. But what’s stopping you from trying it out this week?! Impress your family and friends at your New Years celebration. You’ll be crowned their 2011 hero.

Buffalo chicken dip and some dippers in white bowls

Morgan's Buffalo Chicken Dip

Yield: About 4 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This recipe for Morgan's Buffalo Chicken Dip is so easy to make using canned chicken breast and tastes delicious! It's the perfect easy appetizer recipe for sharing with friends.

Ingredients

  • 8 oz. cream cheese, softened
  • 1/2 c. chunky blue cheese salad dressing
  • 1/2 c. Frank’s RedHot sauce
  • 1/2 c. shredded mozzarella cheese
  • 1 12.5-oz. can Premium Chicken Breast in Water, drained

Instructions

Heat oven to 350°.

Place cream cheese into baking dish. Stir until smooth. Mix in salad dressing, hot sauce, and shredded cheese. Stir in chicken.  Bake 20 minutes or until mixture is heated throughout. Place under broiler for a bit if you want to brown it slightly.

Serve with your favorite crackers, chips, or vegetables. We prefer Fritos Scoops, carrots, and celery.

Notes

Morgan Mosiman‘s recipe box, adapted slightly from Frank’s RedHot original recipe.

Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 89mgSodium: 727mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 21g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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Buffalo chicken dip and some dippers in white bowls