Description
Cozy and delicious, Buffalo Chicken Dip is the perfect comfort food for gatherings or movie nights, combining tender shredded chicken with creamy cheese and spicy hot sauce.
Ingredients
Scale
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing, homemade or store bought
- 1 cup hot sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded, divided
- 1.5 cups cheddar cheese, shredded, divided
Instructions
- Cook the Chicken: Boil the chicken breasts in a pot of water until fully cooked, about 25 minutes. Once cooled, shred the chicken into bite-sized pieces.
- Preheat the Oven: Set your oven to 350°F (175°C) and spray a 9×9 inch baking pan with non-stick cooking spray.
- Make the Base Mixture: In a medium saucepot over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk until smooth and creamy.
- Add Chicken and Cheeses: Stir in shredded chicken, chopped green onion, and 1 cup each of mozzarella and cheddar cheese until well combined.
- Transfer and Top: Pour the mixture into the prepared baking pan and top with remaining mozzarella and cheddar cheese.
- Bake: Place the pan in the oven and bake for 20-30 minutes until cheese melts and dip is bubbly.
- Broil for Color: Broil for an additional 2-3 minutes for a golden top, watching closely to prevent burning.
- Serve: Enjoy warm with tortilla chips, vegetable sticks, or crackers.
Notes
Make sure the chicken is tender before shredding. If the dip seems too thick, add more ranch dressing or hot sauce to loosen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg