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5 from 3 votes

Buffalo Chicken Dip

Cheesy, creamy buffalo chicken dip is ready for gameday. An easy skillet dip that's ready in about 30 minutes and devoured in about 5.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Author: Shawn Williams

Ingredients

  • 2 1/2 cups shredded chicken
  • 8 ounces cream cheese cubed
  • 1/2 cup buffalo sauce not hot sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ranch dressing
  • 2 tablespoons blue cheese crumbles
  • 2-3 tablespoons chopped green onions
  • Tortilla chips bagel chips, pretzel chips for dipping

Instructions

  • Preheat oven to 350°F.
  • Add chicken breast to a small lidded saucepan. Fill with cool water to cover and add a generous pinch of salt. Bring to a boil and then reduce to a low boil. Cover with a lid and cook for 12-15 minutes or until internal temperature reaches 165°F.
  • Shred the chicken on a cutting board with two forks. Be sure to finely shred for best results.
  • Combine all ingredients in a cast iron skillet (ungreased). Mix until fully incorporated and reaches a thick creamy texture. Evenly spread throughout the skillet using a spoon or rubber spatula and sprinkle with additional cheddar, mozzarella, and blue cheese.
  • Bake for 20-25 minutes. Garnish with green onions if desired and serve hot with chips, pretzels, or veggies.

Notes

Shredded rotisserie chicken is a convenient substitute because it's super tender and flavorful.
If you don't have a skillet, any oven-safe pan will do. Just mix ingredients in a bowl and bake in an oven-safe dish. Cast iron is nice because it retains heat out of the oven and keeps the dip warm for longer.
You can mix and match cheeses. Colby Jack or Pepper Jack cheese work well too.
Make sure you get buffalo sauce and not regular hot sauce. Buffalo sauce is more orange in color and is the same sauce used to make buffalo wings.
You can make your own buffalo sauce by simply adding 2-3 tablespoons of melted butter to regular Frank's RedHot.
Make this recipe ahead by combining everything in the skillet, mixing, and then storing it in the fridge covered with foil. Remove foil and bake when ready.
Double the recipe if you intend to make it in a 12-inch skillet for larger crews. Pictured is a 10-inch skillet.

Nutrition

Serving: 1/2 cup | Calories: 386kcal | Carbohydrates: 3g | Protein: 27.8g | Fat: 28.8g | Saturated Fat: 14.3g | Cholesterol: 123mg | Sodium: 557mg | Sugar: 1.4g