Hot Buffalo Chicken Dip


  • 1 can (10.75 oz) condensed cheddar cheese soup
  • 1/4 cup milk
  • 2-3 tbsp Buffalo Rub
  • 1   garlic clove, pressed
  • 1 can (12.5 oz) chunk white chicken, drained and flaked
  • 1 cup shredded Monterey Jack cheese
  • 8 oz cream cheese, softened
  •  Crumbled blue cheese, assorted crackers and assorted vegetables (optional)


  1. Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.

  2. Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.


  • 3 1/2 cups
    20  servings of about 3 tbsp (excluding optional ingredients)

Nutrients per serving:

Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g

Cook's Tips:

If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.

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