Buffalo Chicken Dip

Here is an oldie, but goodie!  I used to make it all the time for parties….it was one of my go-to dips.  But then other dips/appys took it’s place and I kinda stopped bringing it.  The nice thing about this recipe is that someone, somewhere ends up bringing it to a party or get together we are at…and it resurfaces itself.  Which is exactly what happened again. A friend of mine brought it to our New Year’s Eve party this year….and now it’s baaaaaack!   If you like buffalo-style chicken wings, you will love this dip!  It’s creamy, with a little crunch and a whole lot of spice and it’s really easy!  It’s a perfect dip for anytime..but especially football season!   It’s also one of my husband’s favorites!

 I tweaked my original recipe (which I got from one of my best friends, Alyssa) to make it a somewhat lighter version.   The only difference is to swap out regular cream cheese for the 1/3 less fat (or fat free) and serve it with crackers and tortilla chips instead of celery and carrots!    You decide which is the right fit for you!  🙂

Buffalo Chicken Dip (the healthier version)


2 pkg. 1/3 Less Fat Cream Cheese

2 small or 1 large can of chicken (I use all white meat Swanson)

1 packet of Hidden Valley Ranch (dry mix)

1/2 cup Frank’s Red Hot Sauce (more or less to your liking)

1/2 cup diced celery

Celery, Carrots, Crackers or Tortilla Chips for dipping


Preheat oven to 375°.

Combine cream cheese, hot sauce and ranch packet in a bowl and mix well with a mixer (hand or stand) until smooth.

Add chicken and celery and mix until it’s incorporated.  

Pour mixture into an 8×8 baking dish.  

Cook for about 20 minutes or until it starts to bubble…stirring every so often.

 Serve warm with celery sticks, carrot sticks, crackers or tortilla chips. 




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