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Buffalo Chicken Dip


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  • Author: Amanda
  • Yield: 8 to 10 servings 1x

Description

Spicy, cheesy, creamy, hearty buffalo chicken dip…full of ranch flavor!


Ingredients

Scale
  •  2 large bone-in, skin-on chicken breasts (about 1-1/2 pounds) or the breasts off one rotisserie chicken
  •  12 ounces cream cheese, at room temperature
  •  1/3 cup mayonnaise
  •  1/3 cup sour cream
  •  1/2 cup ranch dressing
  •  3/4 cup hot sauce, preferably Frank’s Red Hot
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dry ranch dressing/seasoning mix (e.g., Hidden Valley)
  •  1/2 teaspoon garlic powder
  •  4 ounces (1-1/2 cups) sharp cheddar cheese, grated
  •  4 ounces (1/2 cup) pepper jack cheese, grated
  •  5 scallions, white and green parts thinly sliced
  •  Kosher salt and freshly ground black pepper
  • Tortilla chips, for serving

Instructions

  1. If cooking the chicken (skip to step 2 if using rotisserie chicken): Preheat the oven to 400°. Line a small baking sheet with aluminum foil.  Place the chicken breasts on the sheet pan, drizzle with a little olive oil and season both sides with salt and pepper.  Roast for 30 to 35 minutes, until the chicken is cooked through.  Let cool slightly.
  2. In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, ranch, hot sauce, Worcestershire sauce, ranch seasoning mix, garlic powder, cheeses, and green onion (reserve a handful of cheese and green onion for topping).  Season to taste with salt and pepper.  
  3. Reduce (or preheat) the oven temperature to 350°. When the chicken is cool enough to handle, remove the skin and cut the breast from the bone.  Shred the chicken into bite-sized pieces, using two forks or your fingers.  Add to the dip mixture, stirring to combine.  Transfer to a baking dish.  Bake for 20 to 25 minutes, until bubbly and golden brown on top.  Serve hot with tortilla chips.
  • Category: Appetizers, Dips