A recipe for Buffalo Chicken Dip that is tasty and spicy.

Our Buffalo Dip brings the spicy taste of Buffalo chicken wings to your table. Add this seasoning to cream cheese and a can of chicken. Find out more!

Buffalo Dip


Buffalo Chicken Chili Casserole
  • 1 pkg. Buffalo Chicken Chili Mix
  • 2 ½ cups water
  • 2 cups shredded *rotisserie chicken (skin and bones removed)
  • ½ cup sour cream
  • 2 Tbsp. butter or margarine
  • 1-10 oz. can diced tomatoes with green chilies
  • 1 cup instant rice Topping
  • 1 cup shredded cheddar cheese
  • Corn chips (as needed)

Preheat oven to 350° F. In a saucepan, combine water and seasoning and blend well. Bring to a boil, stirring often. Remove from heat and stir in chicken, sour cream, tomatoes and green chilies. Evenly spread uncooked rice into a large casserole dish. Ladle soup mixture over rice. Bake for 30 minutes or until water is absorbed. Remove casserole and top with cheese and corn chips. Bake an additional 5 minutes. Let stand 10 minutes before serving. * Cooked diced chicken may be substituted.


Buffalo Mac & Cheese
  • 1 pkg. Buffalo Chicken Dip Mix
  • 8 oz. cream cheese (softened)
  • ½ cup ranch dressing
  • 1 can cream of mushroom soup
  • ½ cup milk
  • 1-10 oz. can diced tomatoes with green chilies (drained)
  • 1 cup shredded cheddar jack cheese
  • 8 oz. elbow macaroni (uncooked weight)
  • Topping ½ cup bread crumbs
  • 2 Tbsp. butter (melted)

Preheat oven to 350° F. Cook macaroni as directed. While pasta is cooking, combine other ingredients (except for topping) in a saucepan and heat just to distribute evenly. Stir in the cooked pasta, then transfer to an 8 x 8 inch casserole dish. Bake for 30 minutes. Combine butter and bread crumbs. Top casserole, then bake an additional 10 minutes. Let stand 10 minutes before serving