Buffalo Chicken Dip Recipe

Prepare chicken

If not already cooked, poach or roast 1.5 lb boneless skinless chicken breasts (to yield about 3 cups shredded). To poach: place chicken in a single layer in a saucepan, cover with water, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with two forks.

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine the softened cream cheese and ranch dressing. Beat with a whisk or spatula until smooth and homogenous.

Stir in the buffalo sauce until fully incorporated. Adjust buffalo sauce amount to taste if you prefer milder or spicier dip.

Add the shredded chicken, garlic powder, onion powder, black pepper, and salt. Mix thoroughly so the chicken is evenly coated in the buffalo-cream cheese mixture.

Transfer the buffalo chicken mixture to a 9-inch (or equivalent) ovenproof baking dish and spread it into an even layer.

Evenly sprinkle the shredded cheddar and Monterey Jack (or mozzarella) over the top of the chicken mixture. If using, sprinkle the crumbled blue cheese over the cheeses or reserve half for finishing after baking.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbly around the edges and cheese is melted. For a golden-brown top, place under the broiler 1–2 minutes watching carefully to avoid burning.

Remove the dish from the oven and let rest 3–5 minutes to thicken slightly.

Sprinkle chopped green onions over the top and, if you reserved blue cheese, crumble remaining over the finished dip.

Serve warm with house made potato chips, tortilla chips, celery sticks, and carrot sticks for dipping.

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through, or microwave in 30-second intervals until hot.