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Frank's Buffalo Chicken Dip

recipe at a glance
Rating: 5/5
1 review
1 comment

ready in: 30-60 minutes
serves/makes:   12

recipe id: 73339
cook method: oven, stovetop

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4 boneless skinless chicken breast halves, boiled, drained, and shredded with 2 forks
1 bottle (12 ounce size) Frank's Louisiana hot sauce
2 packages (8 ounce size) cream cheese
1 bottle (16 ounce size) ranch salad dressing
1/2 cup celery, chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese


Preheat oven to 350 degrees F.

In a 13x9x2 inch baking pan, mix together the shredded cooked chicken meat and entire bottle of hot sauce, spreading to form an even layer.

In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over the chicken mixture to form a second layer. Sprinkle with chopped celery and bake uncovered for 20 minutes, then sprinkle on cheese and bake for another 15 - 20 minutes til bubbly.

Serve hot or at room temp with celery sticks and/or any sturdy chip.

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446 calories, 40 grams fat, 5 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I think this recipe is perfect! I like the extra hot sauce, it gives it a great tanginess that goes great with beer and tortilla chips. After trying this recipe, the other recipes for this seem bland. I make it without the celery in it because I dip celery stalks in it while I eat it. Delicious! Try making it with a rotisserie chicken.

Guest at


WAYWAYWAY too much hot sauce in this recipe,it ruins the dish,should only be 1/2 cup,not entire bottle of sauce

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