The Best Buffalo Chicken Dip Recipe (+ Video)
This Buffalo Chicken Dip is a favorite game day appetizer, made with simple ingredients for your next gathering.
Equipment
- Large pot
- medium saucepot
- Whisk
- 9x9-inch baking pan
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
Seasonings
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Vegetables
- ½ cup green onion chopped
Instructions
Preparation
- Cook the chicken. Bring a large pot of water to a boil, add the chicken breasts and return to a boil. Cover and poach for approximately 25 minutes. Remove chicken and let cool before shredding.
- Preheat oven to 350°F and spray a 9x9-inch baking pan with non-stick cooking spray.
- Warm the sauce. In a medium saucepot over medium-low heat, add cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk until smooth.
- Combine. Add shredded chicken, green onion, and 1 cup each of mozzarella and cheddar to the sauce. Mix well and transfer to the baking pan. Top with remaining cheeses.
- Bake for approximately 20-30 minutes until cheese melts and sides bubble. Set oven to broil for an additional 2-3 minutes until golden brown.
- Serve with tortilla chips, vegetable sticks, or crackers.
Notes
You can substitute with approximately 4 cups of shredded rotisserie chicken. Freshly shredded cheese works better than pre-shredded. Leftovers taste great for 2-3 days, reheat at 350°F tented with foil.
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!