Click for Cookbook LOGIN
"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buffalo Chicken Dip Recipe

  Tried it? Rate this Recipe:


This recipe for Buffalo Chicken Dip, by , is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Kingston


2 (10 oz) can chunk chicken, drained
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, like Franks Red Hot
1 1/2 c shredded Cheddar cheese

Celery, cleaned and cut into 4" pieces
tortilla chips or crackers

Heat chicken and hot sauce in skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in 1/2 of the shredded cheese and transfer to a slow cooker. Sprinkle remaining cheese over the top. Cover and cook on low until hot and bubbly.

(Or you can just put everything in the crockpot and cook on high or low, depending on how much time you have.)

(Or you can place in pie pan and bake in over 350 F, for 30 mins or so.)

Serve with celery pieces, chips and/or crackers.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!