Description
This Buffalo Chicken Dip recipe is a crowd-pleasing appetizer that’s perfect for game days, parties, or any gathering. Creamy, spicy, and loaded with cheese, this dip is sure to be a hit!
Ingredients
Units
Scale
For the Dip:
- 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)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup green onions, chopped
- 1.5 cups mozzarella cheese, shredded (divided)
- 1.5 cups cheddar cheese, shredded (divided)
Instructions
- Cook the chicken: Boil the chicken breasts until cooked through, then shred.
- Prep: Preheat oven to 350°F and grease a 9×9-inch baking pan.
- Warm the sauce: In a saucepot, combine cream cheese, ranch dressing, hot sauce, pepper, and garlic powder over medium-low heat until smooth.
- Combine: Mix in shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar. Transfer to baking pan and top with remaining cheese.
- Bake: Bake for 20-30 minutes until bubbly, then broil for a golden top.
- Serve: Enjoy with chips, veggies, or crackers.
Notes
- Cooking the chicken takes about 30 minutes.
- Leftovers can be refrigerated for 2-3 days.
- Use freshly shredded cheese for best results.
- Substitute with 4 cups of shredded rotisserie chicken if desired.
- Can be made in a Crockpot with slight variations.
- Frank’s RedHot Sauce is recommended for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 85mg
