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Review Recipe
5 from 1 vote

Buffalo Ranch Chicken Dip

Buffalo Ranch Chicken Dip
Course Appetiser
Cuisine American
Author Jennifer West


  • 4 boneless chicken breasts
  • Paul Prudhommes Poultry Seasoning
  • Pam Non-Stick Olive Oil cooking spray
  • 12 oz bottle Louisiana Hot Sauce or Tabasco Sauce if preferred
  • 16 oz bottle of Ranch Dressing
  • 2 8 oz packages of cream cheese
  • 1/2 cup chopped green onions
  • 8 oz package shredded sharp cheddar cheese


  • Take your chicken breasts and give them a light coat of the Poultry Magic seasoning, and then coat them with Pam cooking spray. (The Pam keeps the chicken from drying out while cooking.) Grill your chicken breasts and then allow to cool slightly.
  • Preheat your oven to 350 degrees. Shred your chicken and then combine in a 13 x 9 inch glass baking dish with your Louisiana Hot Sauce. Place your cream cheese and dressing into a sauce pan over medium heat until the texture is smooth. Pour this mixture over your chicken and hot sauce mixture in the dish. Top with cheddar cheese and green onions.
  • Bake un-covered for 30 minutes until bubbly. Let stand until slightly cooled, and then serve with tortilla chips of our choice!
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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