This tangy cheesy Buffalo Chicken Dip from Jeremy Pyron makes a surefire hit for any party, tailgate, or potluck. Serve warm with tortilla chips or scoops. Just be sure to make enough, it goes fast!


2 cups shredded chicken (tenderloins works best)

8 oz. cream cheese

1/2 cup Hidden Valley Ranch Dressing

1/2 cup Franks Red Hot (Buffalo Wing) sauce

1/2 cup shredded cheddar cheese


Cook chicken on grill or boil until fully cooked. Pull chicken apart or shred. Mix chicken with the rest of the ingredients and bake at 350℉ for 25 minutes.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to

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