Buffalo Chicken Dip (Video)
This Buffalo Chicken Dip is perfect for any party or appetizer spread! It's creamy, cheesy and full of flavor just begging to be dipped!
Servings: 6
Ingredients
- 2 cups chicken breast shredded, 10oz
- 1/2 cup hot sauce I used Frank's
- 1/2 cup ranch dressing
- 8 oz cream cheese softened
- 1/2 cup shredded cheddar cheese divided
- 1/2 cup shredded mozzarella cheese divided
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 2 scallions chopped
Topping
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- In a large bowl, mix together cream cheese, hot sauce, ranch, garlic powder, onion powder, black pepper until smooth.
- Fold in chopped scallions, chicken, and half of the cheddar and mozzarella cheeses. Spread dip evenly in an oven safe dish.
- Top with the remaining cheddar mozzarella cheese and bake at 400F for 15-20 minutes until bubbling and cheese has browned.
- Serve immediately with your favorite chips, vegetables, or crackers and enjoy!
Video
Notes
What Kind of Chicken Should I Use? I personally like to use poached chicken breast, but you can cook your chicken breast any way you prefer! There is a ton of seasoning in the recipe along with the cream cheese, cheddar cheese, and hot sauce which the chicken will all absorb beautifully! For a quick and easy hack, use store bought rotisserie chicken or canned chicken.
How to Poach Chicken Breast - Take a medium pot and fill with cold water - 2 cups of water per chicken breast. Add salt and bring to a boil; add your raw chicken breasts to the boiling water, cover, and immediately take off the heat. Let it sit for at least 10-20 minutes. Use a probe thermometer to check the internal temperature of the chicken breasts - it should read at least 145F to be safe for consumption. Once it hits 145F, pull your chicken breast(s) out and place on a cutting board to rest for 5 minutes before shredding.
Use Softened Cream Cheese - For an easier time mixing your Buffalo Chicken Dip ingredients, use softened cream cheese. I like to pull my cream cheese out of the refrigerator at least 5-10 minutes before mixing. Doing so helps the cream cheese soften and reach room temperature, which makes it easier to mix with the other ingredients.
Make Ahead, Storage, and Reheating Tips - If you are making this dip ahead of time: cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days. When you're ready to bake your Buffalo Chicken Dip, take the mixed dip ingredient out of the refrigerator, top with shredded cheese, and bake.
Store any leftover Buffalo Chicken Dip in an airtight container for up to 3 days in the refrigerator. The flavors will continue to meld in the refrigerator and will taste great! Reheat any leftovers in the microwave or in the oven at 350F for 15-20 minutes until warmed through.
Nutrition
Calories: 380kcal | Carbohydrates: 5g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 820mg | Potassium: 318mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 16mg | Calcium: 222mg | Iron: 1mg
