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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Garlic Butter Baguette
(Contains Milk, Wheat)
2 unit
Scallions
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
Mayonnaise
(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
Carrots
3 unit
Persian Cucumber
5.5 ounce
Multigrain Tortilla Chips
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
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.
