Buffalo Chicken Dip
A creamy, spicy dip made with shredded chicken, hot sauce, and melted cheeses, perfect for gatherings.
Equipment
- Medium Saucepan
- 9x9-inch Baking Dish
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 3 large boneless skinless chicken breasts boiled and shredded
- 8 oz. cream cheese cubed
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce (Frank’s RedHot is recommended)
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- ½ cup green onion chopped
- 1.5 cups shredded mozzarella cheese divided
- 1.5 cups shredded cheddar cheese divided
Instructions
- Boil the chicken breasts in a large pot of water for about 25 minutes until cooked through. Shred the chicken once cooled.
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with non-stick spray.
- In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Stir constantly until smooth.
- Stir in the shredded chicken and chopped green onions, along with 1 cup each of mozzarella and cheddar cheeses.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle with remaining cheeses on top.
- Bake for 20-30 minutes until cheese is melted and edges are bubbling. Broil for an additional 2-3 minutes for a golden crust.
- Remove from oven and let cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.