Baked Buffalo Chicken Dip Recipe (with Cream Cheese)
User Reviews
5
Baked Buffalo Chicken Dip Recipe (with Cream Cheese)
Description
Baked Buffalo Chicken Dip is prepared by cooking diced chicken breasts until fully cooked, then combining them with softened cream cheese, ranch dressing, and Franks RedHot sauce heated to melt the cream cheese into a smooth sauce. Garlic powder, salt, and pepper season the dip. Shredded mozzarella, cheddar, and Monterey Jack cheeses are mixed in, with some reserved for topping.
The mixture is spooned into a prepared baking dish and topped with additional cheese and green onions before baking at 350°F for about 20 to 30 minutes. Baking melts the cheeses thoroughly and allows the edges to bubble, creating a rich, creamy texture with a touch of spice from the hot sauce.
Serve the dip hot alongside tortilla chips and fresh vegetable sticks for dipping. The dish is suitable for gatherings and casual snacking, offering a combination of creamy, tangy, and spicy flavors.
Using a meat thermometer ensures the chicken is safely cooked without drying. Alternatively, rotisserie chicken can be used for convenience. This dip can also be cooked in a slow cooker on low for several hours before finishing in the oven for a bubbly top layer.
Ingredients
- 3 large chicken breast diced, boneless, skinless
- 8 ounces cream cheese (softened)
- 1 cup ranch dressing (light ranch is ok)
- 1 cup Franks RedHot Sauce
- 1/2 cup green onion diced
- 1 teaspoon garlic powder
- 1-1/2 cups mozzarella cheese shredded
- 3/4 cup cheddar cheese shredded
- 3/4 cup Monterey jack cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Spray a baking dish with non-stick spray.
- Place a skillet on the stove, over medium heat, Add chicken and cook until it is cooked through, (and it reaches an internal temperature of 165 degrees f), and the juices run clear.
- In a separate saucepan, over low heat, heat the Franks RedHot sauce, and add the cream cheese little by little until it melts and dissolves.
- Add the Ranch dressing, and garlic powder, and season with salt and pepper to taste. Mix well until everything is fully incorporated.
- Remove from heat and add the sauce to the chicken, along with half of the green onions, Mozzarella, Monterrey Jack and Cheddar cheese. Mix well.
- Spoon the mixture in the baking dish and top with the extra cheese and green onion. Bake for approximately 20-30 minutes, or until the cheese has melted, and the sides are starting to bubble.
- Serve hot with tortilla chips and/or fresh veggies.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F to prevent overcooking.
- Rotisserie chicken can substitute for diced chicken breasts for convenience.
- Cook the dip on low in a slow cooker for 4–6 hours and finish in the oven for a bubbly topping.
- Freshly shredded cheese gives a richer flavor than pre-shredded cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1361mg | 57% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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