The Best Buffalo Chicken Dip Recipe
Enjoy the Best Buffalo Chicken Dip Recipe packed with shredded chicken, creamy cheeses, and zesty spices, perfect for any gathering.
Equipment
- large pot
- medium saucepot
- Whisk
- 9x9-inch baking pan
- oven
Ingredients
Chicken and Sauce
- 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 I used Frank's RedHot
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onion chopped
- 1.5 cups mozzarella cheese shredded, divided
- 1.5 cups cheddar cheese shredded, divided
Instructions
Cooking Instructions
- Cook the chicken. Bring a large pot of water to a boil over high heat. Add chicken breasts and poach covered for approximately 25 minutes.
- Prep. Preheat your oven to 350 degrees 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 the shredded chicken, green onion, 1 cup each of mozzarella and cheddar to the sauce pot. Mix well and transfer to the baking pan, topping with remaining cheese.
- Bake. Bake for approximately 20-30 minutes until cheese melts and sides bubble. Broil for an additional 2-3 minutes until the top is golden brown.
- Serve. Enjoy with tortilla chips, vegetable sticks, or crackers.
Notes
Leftovers taste great for approximately 2-3 days. Can be reheated in the microwave or oven set at 350°F. Easily prepare in a Crockpot, but it won't have the brown bubbly top.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 9gProtein: 16gFat: 27gSaturated Fat: 10gCholesterol: 53mgSodium: 1249mgPotassium: 120mgSugar: 1gVitamin A: 590IUVitamin C: 23.9mgCalcium: 203mgIron: 0.6mg
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