Description
This Buffalo Chicken Dip recipe is a crowd-pleaser, perfect for parties or game days. Creamy, cheesy, and packed with flavor, it’s easy to make and even easier to enjoy!
Ingredients
Units
Scale
Shredded Chicken:
- 3 large boneless skinless chicken breasts, boiled and shredded
Sauce:
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (e.g., Frank’s RedHot)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
Add-Ins:
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded
- 1.5 cups cheddar cheese, shredded
Instructions
- Cook the chicken: Boil chicken breasts until cooked, then shred.
- Preheat: Oven to 350°F and grease a baking pan.
- Warm the sauce: Combine cream cheese, ranch, hot sauce, pepper, and garlic powder in a pot until smooth.
- Combine: Mix chicken, green onion, 1 cup each of mozzarella and cheddar in the sauce.
- Bake: Transfer to pan, top with remaining cheese, bake until bubbly, broil for a golden crust.
- Serve: Enjoy with chips, veggies, or crackers.
Notes
- Cooking time for chicken not included.
- Substitute with 4 cups shredded rotisserie chicken if desired.
- Freshly shred cheese for better texture.
- Leftovers keep well for 2-3 days.
- Can be made in a Crockpot; won’t have crispy top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 90mg
