Buffalo Chicken Dip

Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's[ already a huge BCD craze taking over America. It's delish, but pretty processed and rich!]

Total Time:
35 min
15 min
20 min

approximately 3 1/2 cups dip

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup hot sauce
  • 1/2 cup crumbled blue cheese
  • 2 ounces mozzarella cheese, shredded
  • 2 (9.75-ounce) cans chicken in water, drained
  • Crackers, chips, and/or veggies, for dipping

Preheat the oven to 350 degrees F.

In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.

Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.

Stir before serving with crackers, chips, and/or veggies.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Per Serving (analyzed for 14):

Calories 180; Total Fat 14 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 3 g) ; Protein 12 g; Carb 1 g; Fiber 0 g; Cholesterol 53 mg; Sodium 545 mg

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Pairs Well With

Crisp, refreshing light beer

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4.7 59
Could not be any easier to make and it was absolutely delicious. I brought as an appetizer to Christmas and it turned into a huge conversation about how good it was, what was in it and how everyone could not stop eating it! item not reviewed by moderator and published
I like to make this with Ree's homemade ranch dressing and roasted chicken item not reviewed by moderator and published
I didn't have any cream cheese, so I did without, and it was still fantastic. There's a local chain that has the best buffalo chicken dip and I've always wanted to know how to make it. THIS IS IT!!! Frank's Hot Sauce is the key. item not reviewed by moderator and published
Nice creamy texture and taste however like others, I don't like canned chicken. I poached skinless boneless breasts in broth, mirepoix, fresh thyme for 20 minutes. Drained and finely shredded the chicken. Maybe a little heavy on the blue cheese (and I love blue cheese, a little light on the mozzarella. Also used Frank's sauce for authenticity. I'm serving mine with celery sticks and crackers for a 4th of July party. item not reviewed by moderator and published
I make chicken breast in the crockpot before hand instead of using canned chicken. I also add a few dashes of tabasco because we like it spicy. We serve with Chicken in a Biscuit Crackers. There are never any leftovers and i always get asked for the recipe. Delicious! item not reviewed by moderator and published
Yummy! Made this for a Mother's Day gathering and had requests for the recipe. I have diabetics in the family, so I love that it's low carb. Very good with carrots and celery. I'm not a fan of canned chicken, so I cooked a chicken breast, then I just shredded it by hand before mixing in. I also only used 1/3 cup of hot sauce because my family aren't big fans of real spicy foods. The blue cheese added just the right amount of tanginess. item not reviewed by moderator and published
I have made this for years but I only use the rotisserie chicken available in grocery. Just tear into pieces. WAY better than canned. item not reviewed by moderator and published
Super easy to assemble. This dish has been a hit at Christmas parties this year. item not reviewed by moderator and published
I added salt and pepper. Also made it with chicken I cooked and ground up. Very tasty. I would make it again. item not reviewed by moderator and published
Followed the reciped. Just scrumptious! Huge hit at 2 recent events. item not reviewed by moderator and published

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