This buffalo chicken dip is always a crowd pleaser at my house during football season. I’m not sure if it’s the ooey gooey melty cheesiness, or the subtle kick from tangy red hot sauce, but it’s the only thing I’ve ever served that can actually steal the spotlight from the game, even if it is just for a split second.
I’ve been making this dip for awhile now, and have even blogged about it before, here. In time I’ve slowly evolved the process, so that it’s now down to a science.
My version of the must-have Buffalo Chicken Dip
- 1 pound of boneless skinless chicken breast
- 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)
- 8 oz container of cream cheese
- 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
- 1 cup Ranch dressing.
- 1 bag tortilla chips and/or veggies for dipping
- Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
- Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.
- In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots!
- Let the chicken soak in the hot sauce until ready to use.
- Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
- Top with buffalo chicken...
- Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.
- Finish it off by drizzling on some Ranch dressing.
- Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
- Serve with chips and veggies for dipping!
Steps 1 – 4
Steps 7 – 9