Description
This creamy and spicy Buffalo Chicken Dip is a crowd-pleasing appetizer featuring shredded chicken mixed with a tangy blend of cream cheese, ranch dressing, and hot sauce, topped with melted mozzarella and cheddar cheeses. Perfect for parties or game days, it offers a deliciously cheesy and fiery dip that pairs wonderfully with chips, veggies, or crackers.
Ingredients
Chicken
- 3 large boneless skinless chicken breasts (boiled and shredded)
Sauce
- 8 ounces cream cheese (cubed)
- 1 cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (Frank's RedHot recommended), plus more as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup green onion (chopped)
Cheese
- 1.5 cups mozzarella cheese (shredded, divided)
- 1.5 cups cheddar cheese (shredded, divided)
Instructions
- Cook the chicken: If your chicken breasts are not cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts, return to a boil, then remove from heat and cover with a lid. Poach the chicken for about 25 minutes until fully cooked. Remove and let cool before shredding. Note that this cooking time is not included in the recipe's total time.
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9x9-inch baking pan or similar-sized dish with non-stick cooking spray to prevent sticking.
- Warm the sauce: In a medium saucepan over medium-low heat, combine cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk continuously until the cream cheese fully melts and the sauce is smooth. Remove from heat.
- Combine ingredients: Add the shredded chicken, chopped green onion, 1 cup shredded mozzarella, and 1 cup shredded cheddar into the warm sauce. Stir well to thoroughly combine all components. Then transfer this mixture into the prepared baking pan.
- Add cheese topping: Sprinkle the remaining 0.5 cup mozzarella and 0.5 cup cheddar cheese evenly on top of the mixture in the pan.
- Bake: Place the baking pan in the preheated oven and bake for 20 to 30 minutes, until the cheese has completely melted and the edges begin to bubble.
- Broil for finishing: Switch the oven to broil and broil the dip for an additional 2-3 minutes, or until the cheese top is golden brown and slightly crispy. Watch closely to avoid burning and remove immediately once done.
- Serve: Serve your Buffalo Chicken Dip hot with tortilla chips, vegetable sticks, crackers, or use as a filling wrapped in a tortilla with fresh greens for a delicious meal or snack.
Notes
- The chicken cooking time (poaching) is separate and not included in total recipe time.
- Use Frank's RedHot sauce for the authentic classic Buffalo flavor.
- Adjust the amount of hot sauce to control the spice level to your taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- For a lighter version, consider using reduced-fat cheeses and ranch dressing.
