Buffalo Chicken Dip: Easy Recipe for a Crowd-Pleasing Delight
This Buffalo Chicken Dip is a creamy, spicy delight perfect for parties and gatherings.
Equipment
- Medium saucepan
- baking dish
Ingredients
Buffalo Chicken Dip
- 3 cups rotisserie chicken, shredded (approx. 12 oz)
- 8 oz cream cheese softened and cubed
- 1 cup ranch dressing
- 1 cup hot sauce (e.g., Frank's RedHot), plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- ½ cup chopped scallions (green onions) plus extra for garnish
Topping
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 1 tablespoon chopped scallions for garnish
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish (or similar size) with non-stick cooking spray.
- In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, and paprika. Whisk constantly until the cream cheese is fully melted and the mixture is smooth and well combined.
- Add the shredded rotisserie chicken, chopped scallions, ½ cup of the shredded cheddar cheese, and ½ cup of the shredded mozzarella cheese to the sauce. Stir well to combine.
- Transfer the mixture to your prepared baking dish. Top with the remaining ½ cup of cheddar cheese and ½ cup of mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the dip is bubbly around the edges.
- Set the oven to broil. Broil the dip for an additional 2-3 minutes, or until the top is golden brown. Keep a close eye on it to avoid burning.
- Remove the dip from the oven and let it cool slightly. Garnish with additional chopped scallions. Serve immediately with tortilla chips, vegetable sticks, crackers, or enjoy as a spread for wraps.
Notes
If you prefer to cook the chicken yourself, you can poach boneless, skinless chicken breasts. Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle. Shred the chicken with two forks.
Nutrition
Serving: 1cupCalories: 444kcalCarbohydrates: 11gProtein: 25.7gFat: 32.9gSaturated Fat: 12.1gTrans Fat: 0.2gCholesterol: 96.5mgSodium: 1219mgFiber: 1.3gSugar: 6.9g
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