Buffalo Chicken Dip

From Lauren Patterson.

My verdict: Thumbs Down

This dip is SOOO good and is a hit at every party! LP’s original recipe called for 17.5oz of Tabasco but I’m not a fan. I will say that the Texas Pete Wing Sauce definitely adds more heat than regular Texas Pete, so you may want to choose your sauce based on your audience.


Buffalo Chicken Dip


  • 3-4 Chicken Breasts (boiled and shredded)
  • 2 Packs Cream Cheese
  • 1 Bottle Texas Pete Wing Sauce (17.5oz)
  • 1 Bottle Marie's Blue Cheese Dressing
  • 1 Box Triscuit Thins


I hate boiling chicken, so the second time I made this dip I purchased rotisserie chickens from Harris Teeter and shredded those instead  =)


Step 1 Preheat oven to 350º. Boil chicken breasts until meat is white all the way through (about 10 minutes). Meanwhile, cube cream cheese and set aside.
Step 2 Let the chicken cool and shred with forks or fingers. Mix shredded chicken, softened cubed cream cheese, 90% of wing sauce and blue cheese dressing in large bowl.
Step 3 Once well blended, add to baking dish and cook in oven for 20 minutes (or until bubbling). You can also cook in crock pot on high. Serve immediately with Triscuit Thins.

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