Buffalo Chicken Dip

3 minutes
August 18, 2021
Carole Jones
Buffalo Chicken Dip is my favorite party and holiday dip recipe!  Loaded with chicken, Franks hot sauce and ranch or blue cheese dressing for the perfect protein packed treat.
Last week, I was hit with a quite a sucker punch.  I was diagnosed with a gluten intolerance.  Um….excuse me??!?!
I am still in the mourning stage right now.  All I can think about are the endless amazing foods I will never again be able to eat.  Sure, I could sneak a taste here and there, but the extreme pain that lasts for days just isn’t worth it.
Buffalo Chicken Dip
I’m not sure where I am going from here, but I am grateful that after 5 years, I finally have an answer to my misery.

I’ve already had a few people ask me if I was going to switch my whole family to a gluten-free diet.  Nope!  So don’t unsubscribe because I promise to post those gluten-loaded recipes, but the reviews will have to come second-hand 🙂

I have already gone through my previous posts and labeled those that are gluten-free and will continue to do so.  There are a lot of great recipes out there, both with and without gluten, and I hope to find a great balance for everyone involved!

Buffalo Chicken Dip

There are so many different versions of this recipe out there, but I adore my version the best.  I think it is the perfect proportion of all five ingredients.  Not too heavy on any one.  Perfectly balanced.  Yes, you can substitute out the blue cheese for a ranch, but the blue cheese really is quite subtle (again, that perfect balance!) so don’t dismiss it before you try it.  I think it is considerably better with the blue cheese than the ranch and I don’t like blue cheese 🙂

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Buffalo Chicken Dip

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  • 12 ounces cream cheese, room temperature
  • 3/4 C blue cheese salad dressing
  • 1 C shredded cheddar cheese
  • 3 1/2 C cooked chicken, shredded
  • 1 C Franks Hot Sauce for Wings
  • 1 C shredded cheddar cheese


  1. Preheat oven to 350 degrees.  Spray a 2 qt baking dish with nonstick spray.
  2. In a medium bowl, mix together the warm, shredded chicken with the hot sauce.  Allow to sit for 10 minutes.
  3. In a separate bowl, mix together the cream cheese, salad dressing and 1 C of shredded cheese.  Add the chicken mixture and mix thoroughly.  Pour into the greased pan and sprinkle with the other 1 C of cheese.  Bake for 40-45 minutes until bubbly.  Serve with Fritos.
  • Author: Carole Jones


  • Serving Size: 1/12th
  • Calories: 302
  • Sugar: 2g
  • Sodium: 911mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 11g
  • Cholesterol: 65mg


Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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