Buffalo Chicken Dip Recipe
Chicken dip with a kick! the dirty bird. Served with fresh made tortilla chips
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Ingredients
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Buffalo Chicken Dip
Fresh Made Tortilla Chips
Method
Buffalo Chicken Dip
Preheat and prep
Preheat oven to 375°F (190°C). If your shredded chicken is cold, warm it briefly in the microwave or in a skillet so it mixes easily with the other ingredients.
Mix base
In a large mixing bowl, beat the softened cream cheese with the unsalted butter until smooth. Stir in the sour cream and ranch dressing until fully combined and creamy.
Add heat and seasonings
Add the hot sauce, garlic powder, onion powder, black pepper, and 1/2 tsp kosher salt to the cream cheese mixture. Taste and add more hot sauce or salt if desired — this is the primary source of heat, so adjust to your preferred kick.
Fold in chicken and cheese
Stir in the shredded chicken until evenly coated. Fold in 1 cup of the shredded cheddar and the Monterey Jack (or mozzarella). Reserve 1/2 cup cheddar for topping.
Bake
Transfer the mixture to a 9-inch (or similar) ovenproof baking dish and spread into an even layer. Sprinkle the reserved 1/2 cup cheddar over the top. Bake uncovered for 20–25 minutes, until the dip is bubbly around the edges and the top is lightly browned.
Finish and garnish
If you like a browned top, place under the broiler for 1–2 minutes, watching carefully. Remove from oven and sprinkle with sliced green onions and blue cheese crumbles if using. Let rest 3–5 minutes before serving so the dip thickens slightly.
Fresh Made Tortilla Chips
Prepare tortillas
Stack the tortillas and cut each into 6 wedges (like slicing a pizza). Pat them dry with paper towels if they feel damp.
Fry method (crispest)
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, fry tortilla wedges for about 45–60 seconds per side, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray and immediately season with 1 tsp kosher salt and optional chili powder or smoked paprika. Let cool slightly.
Baked method (lighter)
Preheat oven to 400°F (200°C). Lightly brush both sides of tortilla wedges with oil and arrange in a single layer on baking sheets. Bake 8–12 minutes, flipping once, until crisp and lightly browned. Immediately season with salt and optional spice while hot.
Serve
Arrange chips on a platter alongside the hot buffalo chicken dip and serve immediately so chips remain crisp.