Buffalo Chicken Dip

Buffalo Chicken Dip

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.4
  • Total Fat: 0.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 2,616.7 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Buffalo Chicken Dip calories by ingredient


99% Fat Free Buffalo Chicken Dip Recipe...delicious! Also I will warn you that it's very addicting! 99% Fat Free Buffalo Chicken Dip Recipe...delicious! Also I will warn you that it's very addicting!
Number of Servings: 6


    -2 cups of fat free mozzarella shredded cheese (or cheddar) and add more if you like.
    -2 cans of Tyson's White Chunk Chicken (drain water)
    -1 cup of fat free ranch
    -2 8oz. packages of fat free cream cheese
    -3/4 cup of Franks Original Red Hot Sauce (or more if you like)


Goes great with Tostitos Scoops! I'm not sure about the serving size. You can have it out for a party or you can just snack on it yourself.


-Heat cream cheese for about 1 min in the microwave so you are able to mix.
-Combine hot sauce, ranch, shredded cheese, and chicken in with the cream cheese in a medium size bowl.
-You can either preheat the oven to 350* and cook for approx. 20-30 minutes or stick in the microwave for about 5 minutes.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user YOURPALFAL.

Member Ratings For This Recipe

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    Great party recipe. - 8/22/20

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    Nice recipe - 8/8/20

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    Great dip! - 8/1/18

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    Yum. Easy to make and easy to cut recipe in half for smaller gatherings. I made half a recipe and baked it in a small glass casserole. - 2/5/17

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    This was easy to make and a huge hit at the Labor Day BBQ I went to. So glad I tried it out! Defiantly one I will make again!! - 9/7/15

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    Amazing!! I love buffalo wings. I however traded texas pete for the franks hot sauce. Personal preference. Still had a great flavor with my whole grain totilla chips!!! I was full without a whole serving and it hit the spicy yummy spot! - 3/30/12