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Buffalo Chicken Dip
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Buffalo Chicken Dip

Buffalo Chicken Dip

with Toasted Baguette, Tortilla Chips, Carrots, Cucumbers & Ranch | 4-6 servings

When it comes to beloved apps, Buffalo chicken dip has few rivals. This version features the dream team—Frank’s Seasoning and Frank’s Hot Sauce—swirled with bubbly cheese and chicken for the ultimate take on a game-day classic. Plus, we’ve included an assortment of dippers (like toasted baguette slices, multigrain tortilla chips, and fresh veggies) to make homegate hosting even easier. Whether this dip is your dinner (we support you) or you’re ordering extra servings for your crew, this snack is sure to get everyone cheering!

Nutrition values are representative of a 1/4 bundle serving.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


/ serving 4 people

1 unit

Garlic Butter Baguette

(Contains Milk, Wheat)

2 unit


10 ounce

Chicken Breast Strips

½ ounce

Frank's Seasoning Blend

8 tablespoon

Cream Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

8 tablespoon


(Contains Eggs)

12 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

4 unit

Frank's Hot Sauce

2.5 cup

Cheddar Cheese

(Contains Milk)

12 ounce


3 unit

Persian Cucumber

5.5 ounce

Multigrain Tortilla Chips

Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1490 kcal
Fat123 g
Saturated Fat40 g
Carbohydrate67 g
Sugar11 g
Dietary Fiber7 g
Protein39 g
Cholesterol215 mg
Sodium2600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.


Slice baguette on a diagonal into ¼-inch thick slices. Trim and thinly slice scallions, separating whites from greens. Pat chicken* dry with paper towels and season all over with salt and pepper.


Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and one packet Frank’s Seasoning; cook until browned and cooked through, 3-5 minutes. Add scallion whites and cook until softened, 1-2 minutes. Turn off heat; transfer chicken to a cutting board. Finely chop any large pieces.


In a large bowl, whisk together cream cheese, sour cream, mayonnaise, two packets ranch dressing, Frank's hot sauce, and remaining Frank’s Seasoning until smooth. Stir in chicken and cheddar until combined.


Place baguette slices on a baking sheet. Evenly spoon buffalo chicken dip into an 8-by-8-inch baking dish; place dish on a second baking sheet. Bake bread on top rack and dip on middle rack until lightly golden and toasted, about 7-9 minutes for bread and 17-18 minutes for dip.


Meanwhile, trim, peel, and cut carrots into long, thin sticks. Trim and cut cucumbers into long, thin sticks. (Our carrots and cucumbers were 3 inches long and ½ inch wide). Place each in a small bowl. Place remaining ranch dressing in a third small bowl.


Once buffalo chicken dip is finished, carefully sprinkle with scallion greens. Serve with the toasted baguette slices, tortilla chips, carrots, cucumbers, and ranch dressing on the side.