Chicken Wing Dip

Almost every Sunday in the fall I am making a batch of this simple, and easy chicken wing dip. It’s a family favorite and has pretty much become tradition now. Specifically this past year, because our hometown football team is having an amazing season. So, naturally my semi-superstitious and football loving oldest daughter, feels my making this dip has something to do with it!

Chicken Wing Dip

Prep: 15 mins + 30 for cream cheese| Cook: 15-20 mins | Total: 35 minutes
(printable recipe here)


  • 1 can of Chicken (or a few cooked chicken breasts)
  • 1 brick of Neufchâtel Cream Cheese (8oz)
  • 1/2 cup shredded cheddar cheese, additional for topping
  • 1/4 cup Frank’s Red Hot Sauce
  • 1/2 cup Ken’s Blue Cheese Dressing

Note: This can be mixed by hand, but is far easier with a mixer (hand or KichenAid).


  1. Preheat the oven at 350 degrees.
  2. Bring the brick to room temperature, leave it on the counter for about 30 minutes. This ensures easier mixing.
  3. Shred cooked chicken with mixer, or drain a can of chicken.
  4. Add in remaining ingredients and mix until well blended.
  5. Spread mixture into a 9×13 pan. Any pan works just fine, but we prefer a longer pan, it makes dipping easier.
  6. Sprinkle additional cheese on top.
  7. Heat dip until golden on the edges and bubbling.
  8. Serve with chips, cracker and/or vegetables.


Like this post? Use the buttons below to share with your friends or print for your kitchen with the PDF link above. Don’t forget to comment and tell me if you tried this out!

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