Buffalo Chicken Dip Recipe
This Buffalo Chicken Dip is the perfect choice for a game day or party appetizer. Made with simple ingredients, it's a crowd-pleaser that will have everyone coming back for more!
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Servings: 12
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese cubed
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce such as Frank's RedHot, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ½ cup green onion chopped
- 1½ cups mozzarella cheese shredded (divided)
- 1½ cups cheddar cheese shredded (divided)
Instructions
- Cook the Chicken: If the chicken is not already cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat, cover the pot with a lid, and let the chicken poach for about 25 minutes. Once cooked, let the chicken cool before shredding.
- Prepare the Oven: Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish (or similar size) with non-stick cooking spray.
- Make the Sauce: In a medium saucepan over medium-low heat, combine the cubed cream cheese, ranch dressing, hot sauce, garlic powder, and black pepper. Whisk continuously until the cream cheese melts and blends into the sauce. Remove from heat.
- Combine Ingredients: Add the shredded chicken, chopped green onions, 1 cup of mozzarella, and 1 cup of cheddar cheese to the sauce mixture. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella and cheddar cheese on top.
- Bake: Place the baking dish in the oven and bake for 20-30 minutes, or until the cheese is fully melted and the edges begin to bubble. Switch the oven to broil and cook for an additional 2-3 minutes until the top is golden brown. Remove immediately from the oven.
- Serve: Serve hot with tortilla chips, vegetable sticks, or crackers. Leftovers can be enjoyed wrapped in a tortilla with fresh greens.
Notes
For convenience, substitute the chicken with approximately 4 cups of shredded rotisserie chicken.
Frank's RedHot Sauce is recommended for an authentic buffalo flavor.
Homemade or store-bought ranch dressing works well, or try substituting with blue cheese dressing for a different flavor profile.
For the best results, grate your own cheese; freshly shredded cheese melts better than pre-packaged varieties.
For a variation, consider adding more intense cheeses like Jack, blue cheese crumbles, or feta.
Leftovers are best consumed within 2-3 days. Reheat in the microwave or in the oven at 350°F, covered with foil.
This recipe can also be prepared in a Crockpot, though it will lack the browned and bubbly cheese top.
Enjoy this creamy, cheesy Buffalo Chicken Dip at your next gathering!
Frank's RedHot Sauce is recommended for an authentic buffalo flavor.
Homemade or store-bought ranch dressing works well, or try substituting with blue cheese dressing for a different flavor profile.
For the best results, grate your own cheese; freshly shredded cheese melts better than pre-packaged varieties.
For a variation, consider adding more intense cheeses like Jack, blue cheese crumbles, or feta.
Leftovers are best consumed within 2-3 days. Reheat in the microwave or in the oven at 350°F, covered with foil.
This recipe can also be prepared in a Crockpot, though it will lack the browned and bubbly cheese top.
Enjoy this creamy, cheesy Buffalo Chicken Dip at your next gathering!