Description
This Buffalo Chicken Dip recipe is the perfect crowd-pleasing appetizer for any occasion. Creamy, spicy, and packed with flavor, it’s a guaranteed hit at parties and gatherings. Serve it with tortilla chips, veggie sticks, or crackers for a delicious snack that will disappear in no time!
Ingredients
Units
Scale
Boiled and Shredded Chicken:
- 3 large boneless skinless chicken breasts
Creamy Sauce:
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (e.g., Frank’s RedHot)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
Additional Ingredients:
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded and divided
- 1.5 cups cheddar cheese, shredded and divided
Instructions
- Cook the Chicken: Poach the chicken breasts in boiling water for about 25 minutes until fully cooked. Shred the chicken when cooled.
- Preheat and Prep: Preheat oven to 350°F and grease a 9×9-inch baking pan.
- Prepare the Sauce: In a saucepot, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder over medium-low heat until smooth.
- Combine Ingredients: Mix shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar into the sauce. Transfer to baking pan and top with remaining cheese.
- Bake: Bake for 20-30 minutes, then broil for 2-3 minutes until golden brown.
- Serve: Enjoy with chips, veggies, crackers, or in a tortilla wrap.
Notes
- Cooking the chicken is not included in the total cooking time.
- Leftovers can be reheated and enjoyed for 2-3 days.
- Consider using freshly shredded cheese for better texture.
- Frank’s RedHot sauce is recommended for authentic flavor.
- Try different cheese varieties for a unique twist.
- Crockpot adaptation available; see full instructions for details.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 90mg
