Thursday, December 3, 2009

Buffalo Chicken Dip; Traditional Way-Easy Way

On a personal note: A big salute and Thank You! to Mr. Kenneth Gregory who attends church with me. He makes the greatest Green Tomato Salsa that I have ever eaten. Christmas came early when he brought us a jar last night!!

Speaking of Hot!, my boys all like Buffalo Chicken Wings, so this is very popular when I make it. I took this to two Christmas parties last year and it was a hit at both! Both versions are very good, but one's a little easier.

Buffalo Chicken Dip-The Traditional Way

Boil 2 chicken breasts; cool and shred the meat. Set aside.

2 pkg. cream cheese
12 oz. bottle of Kraft Blue Cheese Salad Dressing
3 oz. of hot sauce (original recipe calls for 6 oz. but that was too hot)
1 C shredded cheddar cheese

Spread mixture of cream cheese, blue cheese dressing and hot sauce into greased 13x9 dish (I use a quiche dish). Layer shredded chicken on top, and put shredded cheddar over all. Bake 25 min. at 350 degrees. Serve with tortilla chips.

Hot Wing Dip-The Easy Way!
Braum's Holiday Recipe Pamphlet from '07

8 oz. Braum's Cream Cheese, softened
12 oz. Frank's Red Hot Sauce (I cut this waaaay down!)
20 oz. canned chicken, drained well
16 oz. Ranch Dressing

In a large bowl, mix all ingredients together. Pour into 9x13 greased dish and microwave until hot! Serve with chips or crackers (I like it on celery!)

I'll be at LifeasMom and JoyofDesserts for the recipe swaps today.


  1. Hi, I just found your site. This recipe looks great. However, how much cream cheese in the traditional recipe do you use?

  2. You use 2 packages of cream cheese; sorry 'bout that!