Buffalo Chicken Dip

Buffalo Chicken Dip


  • 2 packages light cream cheese, room temperature
  • ½ cup Frank’s wing sauce
  • 5 oz. of sharp cheddar cheese, shredded
  • 1 teaspoon dried dill
  • 1 cup ranch dressing
  • Salt and pepper to taste
  • 1 whole rotisserie chicken, shredded (no skin)
  • 1-2 oz. blue cheese crumbles
  • Tortilla chips, carrot and celery sticks for serving


Preheat oven to 350 degrees.

Prepare a baking dish by spray it with non-stick cooking spray. Set aside.

In a large bowl, combine the shredded chicken, cream cheese, sharp cheddar cheese, dill, ranch dressing, blue cheese crumbles and wing sauce. Season with a pinch of salt and pepper. Toss well to combine all ingredients. Pour dip mixture into the prepared baking dish. Spread evenly using a spatula.

Bake in the oven for 35-40 minutes or until the dip is heated through and is nice and bubbly around the edges. Remove from oven and allow to cool slightly. Serve with your choice of tortilla chips and/or carrot and celery sticks.

Makes approximately 10-15 servings.

Kitchen Activities for Budding Chefs

  • Have your child help measure the dressing and wing sauce using measuring cups. This is a great way to practice their math skills for older kids. They can also help pour these ingredients into the mixing bowl. 

  • Allow your child to measure the dried dill. Allow them to touch and smell the herb. Can they describe the texture? 

  • They can help separate chicken meat from skin and shred. This is a great task kids as it uses their fine motor skills. 

  • With adult supervision, older kids can help grate the cheddar cheese using a box grater. 

  • Introduce the blue cheese crumbles and allow them to use their five senses to explore the cheese. Have them describe the look, taste, smell, texture (touch), sound (listening as you stir through the creaminess of the cheese).

  • With adult supervision, have your child help mix all the ingredients in a large bowl and help to pour into the baking dish. 

  • If using carrot and celery sticks, have your kitchen helper wash the produce and pat them dry. Talk to them about the colors and see if they can find similar colors around the kitchen. 

  • For the older kids, with adult supervision, they may help prepare the vegetables by peeling the carrots and carefully chopping them into sticks. The same can be done for the celery sticks, carefully chopping them into sticks. 


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