Big Boi's Buffalo Chicken Dip Recipe

Preheat oven to 375°F (190°C). If using a shallow oven-safe dish, 8x8-inch or similar works well.

Prepare chicken (if not pre-cooked)

If you don't have cooked shredded chicken, poach 2 medium boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until 165°F (74°C). Let rest 5 minutes, then shred with two forks. Measure 3 cups shredded.

In a medium bowl combine the shredded chicken, hot sauce, melted butter, Worcestershire sauce, black pepper, and garlic powder. Toss until the chicken is well coated and set aside.

In a large mixing bowl, beat the softened cream cheese using a hand mixer or sturdy whisk until smooth.

Add sour cream and mayonnaise to the cream cheese and continue to mix until fully incorporated and smooth, scraping down the sides as needed.

Stir in 1 1/2 cups shredded cheddar, 1 cup shredded Monterey Jack, 1/2 cup blue cheese crumbles (if using), and the 2 tablespoons finely chopped green onion. Mix until even.

Fold the buffalo-coated shredded chicken into the creamy cheese mixture until evenly distributed.

Transfer the combined dip into your prepared oven-safe dish. Smooth the top with a spatula.

Sprinkle the extra 1/2 cup shredded cheddar and 1/4 cup Monterey Jack evenly over the top.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbly around the edges and the top is lightly golden.

If you prefer a more browned top, broil on high for 1–2 minutes — watch carefully to avoid burning.

Remove the dish from the oven and let rest 5 minutes. Sprinkle sliced green onions and the optional 2 tablespoons blue cheese crumbles over the top.

Serve warm with tortilla chips, sliced baguette, or crisp vegetable sticks. Keep extra hot sauce nearby for guests who want more heat.

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes or in the microwave in short intervals, stirring between, until warmed through.