Buffalo Chicken Dip
A bold and creamy classic, this Buffalo Chicken Dip combines tender shredded chicken with a spicy, tangy blend of cheeses and hot sauce—perfect for any party platter or game day gathering.
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Ingredients
- 1.5 cups shredded cheddar cheese divided
- ½ cup chopped green onions
- 1 cup ranch dressing store-bought or homemade
- 1 teaspoon garlic powder
- 1.5 cups shredded mozzarella cheese divided
- 3 large boneless skinless chicken breasts, boiled and shredded
- 1 cup hot sauce such as Frank’s RedHot, plus more to taste
- 8 ounces cream cheese cubed
- 1 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Immediately remove the pot from heat, cover with a tight-fitting lid, and allow the chicken to poach for approximately 25 minutes. Once cooked through, transfer the chicken to a plate and let it cool before shredding.
- Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish or similar-sized pan with non-stick spray.
- In a medium saucepan over medium-low heat, combine the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk continuously until the cream cheese is fully incorporated into the mixture. Remove from heat.
- Stir the shredded chicken, chopped green onions, 1 cup of the mozzarella cheese, and 1 cup of the cheddar cheese into the sauce. Mix thoroughly, then spoon the mixture into the prepared baking dish. Evenly sprinkle the remaining mozzarella and cheddar cheese over the top.
- Place in the oven and bake for 20 to 30 minutes, or until the cheese is fully melted and the edges begin to bubble. Switch the oven to BROIL and cook for an additional 2 to 3 minutes, until the top achieves a golden-brown crust. Remove promptly.
- Serve hot with tortilla chips, fresh vegetable sticks, or crackers. Leftovers may also be enjoyed wrapped in a tortilla alongside leafy greens.
Notes
- The chicken cooking time (approximately 30 minutes) is not included in the total cooking duration. To save time, prepare the chicken in advance.
- Alternatively, substitute with 4 cups of shredded rotisserie chicken.
- Frank’s RedHot Sauce is recommended for authentic flavor.
- Either homemade or store-bought ranch dressing may be used; blue cheese dressing is a viable alternative.
- For optimal texture, freshly shred your cheeses instead of using pre-packaged varieties.
- Cheddar and mozzarella melt exceptionally well, but feel free to incorporate stronger cheeses like Jack, blue cheese crumbles, or feta for added depth.
- Leftovers remain fresh for 2 to 3 days; reheat in the oven at 350°F, loosely covered with foil, or microwave as needed.
- This dip may be prepared in a slow cooker; note that the cheese topping will not brown. Refer to the full slow cooker instructions for detailed guidance.