Buffalo Chicken Dip
User Reviews
5
Buffalo Chicken Dip
Description
The dip begins by gently boiling chicken breasts until cooked, then shredding the tender meat. A mixture of softened cream cheese, buffalo sauce, garlic powder, onion powder, and blue cheese dressing is heated and combined until smooth. Half of the cheddar cheese is stirred in, then the shredded chicken is folded throughout.
This mixture is transferred to a baking dish and topped with remaining cheddar and mozzarella cheeses before baking until hot and bubbly with a golden cheese crust. The dip blends spicy buffalo heat with creamy textures from cheeses and dressing.
Buffalo Chicken Dip pairs well with crackers, tortilla chips, or fresh vegetables. It is suitable for parties or casual gatherings where finger foods are favored.
The recipe can also be made in a crockpot for ease. Leftovers store well refrigerated for several days and freeze successfully. Using a chilled, chunky blue cheese dressing is recommended, and crumbled blue cheese can be sprinkled on top before serving for added flavor.
Ingredients
- 8 oz. cream cheese cut into cubes
- 2 chicken breast or 2 cups cooked/shredded chicken, small, boneless, skinless
- 1 cup buffalo sauce brand: Frank's
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ cup blue cheese dressing Ranch can also be used
- 2 cups cheddar cheese
- ½ cup mozzarella cheese
Instructions
- Prep Work: Preheat oven to 375 degrees. Take cream cheese out of the fridge and cut it into cubes. Let it soften for 20-30 minutes.
- Cook the Chicken: Cover the chicken in cool water so it’s covered by two inches. PRO TIP: Add 1 chicken bouillon to the water to add more flavor to the chicken. Boil gently for 15-20 minutes, until cooked though. A rapid boil will cause the chicken to become tough. Shred the chicken with two forks and set aside.
- Make the Sauce: Add the buffalo sauce, garlic powder, and onion powder to a skillet or saucepan over medium heat. (Pro Tip: Use a cast iron skillet so you can easily transfer it to the oven.) Add the blue cheese and softened cream cheese and stir until smooth and combined.
- Reduce heat to low and mix in HALF of the cheddar cheese until smooth. Add the shredded chicken and toss to coat. Remove from heat. Transfer to a lightly greased 10-inch oven safe dish if needed.
- Top with remaining cup of cheddar and ½ cup mozzarella cheese.
- Bake: Bake for 15 minutes, uncovered. (I prefer not to broil at the end as I like a nice softly melted top for this dip.)
- Garnish: Garnish with green onions or chives. I like to add small swirls of blue cheese dressing on top prior to serving as well.
- Serve: Serve with tortilla chips and celery/carrot sticks. Slices of crusty French bread is good with this as well.
Notes
- Marie’s Chunky Blue Cheese Dressing is recommended for the best flavor and texture; it is typically refrigerated in the produce section.
- You can add crumbled blue cheese on top just before serving for more blue cheese flavor and texture contrast.
- To make ahead, prepare the dip and refrigerate, then bake covered for 10 minutes and uncovered for 15 minutes before serving.
- Alternatively, prepare the dip steps 1-4 and cook in a crockpot on low for 2 hours topped with cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Frozen leftovers can be used as a topping for buffalo chicken pizza when thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 986mg | 41% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 193mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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