Buffalo. Chicken. Dip. Rocks my world.

Not to be a total buzzkill, but this is by no means a “healthy recipe.”  However, it is much healthier than the version we used to make, and I promise everyone who tries it will love it.  I stand behind my buffalo chicken dip 🙂

Here’s what you’ll need to make a single batch.  For game day, I totally recommend using a slow cooker like this one! 

  • 1.25 pounds shredded chicken breast
  • 8 ounces Hidden Valley Fat Free Ranch Dressing
  • 8 ounces Philadelphia 1/3 less Fat Cream Cheese
  • 4-5 ounces Franks Red Hot, depending on your heat preference.
  • Shredded cheese of your choice
  • Tortilla or corn chips for dippin


First up, I like to boil the chicken.  This is the ONLY recipe you will ever see me use boiled chicken for, as I find it extremely unflavorful.  However, it does make the chicken very moist and easy to shred.  I typically cut the chicken breasts in half before dropping them into a pot of boiling water.  Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle.

Once the chicken is done, transfer it to a plate to cool.  Meanwhile, combined the ranch dressing, cream cheese, and Franks in a bowl.


Melt the sauce in the microwave on a VERY low heat, stirring frequently.


Next up, it’s time to SHRED.  The chicken that is.  I find it easiest to shred the chicken by using two forks.  One to hold the chicken in place, and the other to shred the chicken a part:


I usually do a rough shred with the forks, then use my hands to break it up into smaller bits and also find any fat that may have slipped in.  Chicken fat.  *CRINGE*

Once shredded, toss the chicken into a baking dish (or crockpot):


and pour the melted sauce over top.  Stir to combine:


then top with shredded cheese:


At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just put the lid on the crock pot and set it to medium heat.  If I’m using a crockpot, I often use a little less chicken so the dip doesn’t dry out too much throughout the day.

I kid you not, this is better than any buffalo chicken dip I have ever tried.  A lot of people used canned chicken in their buffalo chicken dip, and honestly, that is the worst idea ever.  Using chicken breast is KEY.  In a pinch, I’ve also used a rotisserie chicken, which was equally tasty.

Also important to point out that sometimes fat-free ranch can have kind of a funky taste.  I’ve tried other brands in this BCD, but have found Hidden Valley to be the best option.

The dip disappeared before I got a photo, but I think you get the picture.  It is friggin delicious.

It also freezes and reheats well, tastes delicious cold, on a sandwich, and when eaten with your bare hands 😀


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  1. i heart buffalo chix dip also!!!! one night a couple weeks ago, i made this for dinner. for me. only me. well that was the intention anyway….i ended up sharing it…… :O( obviously a good thing, since like you said, it’s not the healthiest option. i also lighten my recipe up…every little bit helps, right?!!!

    p.s. we have the same counter tops!!!!

  2. I made something very similar to this for a Pier One reunion party I had about two months ago, and I am still having people ask me for the recepie. The only think I did differently, was that I also added low fat sour cream, which I think helps balace out the flavors. Delicious.

    On a side note… Wednesday is grocery shopping day, and I was hoping, hoping, hoping, to use some wonderful Fervent Foodie food substitutions to my normal purchasing. Looking forward to the start of a very helpful list of products. Even if it’s just the basics. 🙂

  3. I wanna make you giggle, I’ve always used low fat everything in this recipe, I thought you guys knew that… I’m sneaky sneaky….

  4. Ah- thank you, thank you!! I couldn’t find my usual recipe, while I’m searching here on Super Bowl Sunday for what I’d planned as our main snack food tonight- eek!! You saved me 🙂

    Also wanted to add that I’ve started shredding chicken for this & other recipes using my mixer, (stand-mixer works best, but hand mixer works too!), & it’s SOO much easier & quicker than shredding with forks!
    Thanks again Fervent Foodie!! 😉

    1. I Just used my little kitchen aid food chopper. Cut it up fairly small though. Didn’t mind,I didn’t have big sloppy pieces to try and shove in my mouth 🙂

  5. My kitchen aid mixer and the paddle attachment shred the chicken perfectly, just put the boiled chicken breast in and turn it on 2 for a minute or two.

  6. Thanks for sharing this, I literally just followed the recipes and made this tonight for a late night snack lol

  7. Overall the recipe is great! Just wished the steps would be more organized and instructions would be a bit more clear. For example- if it’s in the crockpot- is it still for 20mins? Otherwise- VERY excited to try this!

    1. Hi Reyna! Since all of the ingredients are fully cooked, you can let it sit in the crockpot for as long or as little as you like. Typically, I turn the crockpot on just before a get together and let people eat the dip over a period of several hours. The crockpot keeps everything warm.

  8. @ferventfoodie – The receipe sounds great and want to make it this weekend, though have an important question. Why are you using hot sauce vs. buffalo wing sauce for this recipe, especially since it is buffalo chicken dip?? I just want to make sure I understand before using the wrong ingredients.

    Thank you!!

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