The Best Buffalo Chicken Dip Recipe
This Buffalo Chicken Dip is an irresistible game day or party appetizer that's easy to make.
Equipment
- large pot
- medium saucepot
- baking pan
- whisk
Ingredients
Chicken
- 3 large boneless skinless chicken breasts boiled and shredded
Dairy
- 8 ounces cream cheese cubed
- 1.5 cups mozzarella cheese shredded, divided
- 1.5 cups cheddar cheese shredded, divided
Condiments
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce (I used Frank's RedHot), plus more as needed
Spices
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Vegetables
- ½ cup green onion chopped
Instructions
Cooking Instructions
- Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle.
- Prep. Preheat your oven to 350 degrees F. and spray a 9x9-inch baking pan (or approximate size) with non-stick cooking spray.
- Warm the sauce. To a medium saucepot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
- Combine. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remaining mozzarella and cheddar cheese.
- Bake. Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
- Serve. Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favorite greens.
Notes
The chicken takes approximately 30 minutes to cook and is not included in the total cooking time. I recommend preparing the chicken ahead of time if you're short on time. You can substitute with approximately 4 cups of shredded rotisserie chicken. Freshly shredded cheese works better than pre-shredded cheese. Leftovers taste great for approximately 2-3 days. Easily prepare this recipe in your Crockpot, but the Crockpot version will lack the brown and bubbly cheese top.
Nutrition
Serving: 1cupCalories: 346kcalCarbohydrates: 9gProtein: 16gFat: 27gSaturated Fat: 10gCholesterol: 53mgSodium: 1249mgPotassium: 120mgSugar: 1gVitamin A: 590IUVitamin C: 23.9mgCalcium: 203mgIron: 0.6mg
Tried this recipe?Let us know how it was!