Buffalo Chicken Dip Recipe

Prepare chicken

If you don't have cooked shredded chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1.25 lb raw). To poach: place in a pot, cover with water, add a pinch of salt, bring to a gentle simmer and cook 12–15 minutes until internal temp is 165°F (74°C). Let rest 5 minutes, then shred with two forks. Measure 3 cups shredded chicken.

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a 1.5–2 quart baking dish.

In a large mixing bowl, soften the cream cheese by microwaving 20–30 seconds or beating with a hand mixer until smooth. Add sour cream, ranch dressing, and hot sauce. Mix until fully combined and smooth.

Add the shredded chicken, garlic powder, onion powder, salt, and black pepper to the cream cheese mixture. Fold until evenly distributed.

Stir in 1 cup shredded cheddar and 1 cup shredded Monterey Jack (or mozzarella) until incorporated.

Transfer the mixture to the prepared baking dish and spread into an even layer.

Sprinkle the additional 1/2 cup shredded cheddar evenly over the top of the dip.

Place the dish in the preheated oven and bake 20–25 minutes, until the dip is bubbly around the edges and the cheese on top is melted. For a browned top, broil 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 5 minutes to thicken slightly.

Scatter chopped green onions and optional crumbled blue cheese evenly over the top.

Serve warm with tri-color tortilla chips and celery sticks for dipping. Keep leftover dip refrigerated in an airtight container for up to 3–4 days; reheat gently in a 350°F oven for 10–15 minutes or in the microwave in 30–45 second bursts until warmed through.