Buffalo Chicken Dip
If youโre making buffalo chicken dip, thereโs one thing I need you to do: boil the chickenโskip the rotisserie! Iโve been making it this way forever because warm, freshly shredded chicken breast is substantial enough to hold its own once everything gets mixed together and baked. It soaks up all that buffalo flavor and helps the cream cheese and cheese melt right into every bite. Rotisserie chicken can shrink up and get lost in the dip, but this chicken stays chunky, juicy, and delicious. You can order the pizza on game day, but MAKE the buffalo chicken dip.Trust me on this one! Want it in the crockpot? Here you go: Crockpot Buffalo chicken Dip.
About 1.5 lbs of chicken breast is the trick! Not much less, not much more! NO rotisserie chicken! You can substitute the chives for green onions if you can’t find em in your grocery store!
When you boil the chicken breast, magic happens! It’s nice and hot when you shred it and you can ACTUALLY see and taste the chicken in the dip! Rotisserie chicken gets lost in the sauce
This is how your chicken will look after about 10-15 minutes of boiling. I always add Knorrs chicken bouillon in the water while I boil the chicken.
My favorite and most used tool in my kitchen! The chicken shredder! After you boil the chicken, dry it, and throw it on the shredder. Can be hot even! twist a few times…boom perfectly shredded chicken! Throw in the dish washer afterwards and lickety split easy!
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Gotta add the Franks Red Hot! If you like medium spice, like me add 2/3 cup of Franks Red Hot. You prefer mild? Add 1/2 cup!
You need a thick NOT runny ranch dressing. THIS IS THE BEST! Period. Hands down. This is the best ranch dressing. You can add Blue cheese dressing in place of this if you prefer. But, get the Litehouse brand for that too!
This is how she looks before you bake! Still a beauty. A little light coat of nonstick spray at the bottom of the pan before you add the dip.
I mean…COME ON! This is the after. What a vision to behold.
As most of you know my boyfriend was a three time champion football player at UM. It’s all about the U!
YOU SEE the chicken. Don’t make the dip if the chicken disappears into the sauce! I have the best recipe for buffalo chicken dip, and now you do too!
Other Dips you will Loveโค๏ธ
The BEST Buffalo Chicken Dip
Ingredients
Method
- Start by boiling the chicken breasts until they are no longer pink. Add chicken bouillon powder to water once it's boiling. Once cooked, let them cool slightly. They're usually done after 10-15 minutes of boiling depending how big the chicken breasts are.
- Use the chicken shredder I showed in the photos to shred the chicken because it's the easiest way. Takes seconds. Or shred chicken with two forks, or blend with an electric mixer, or just chop in little chunks.
- In a large bowl add the warm shredded chicken, add the block of cream cheese, creamy ranch dressing, Hidden Valley Ranch seasoning, pinch of salt, pepper, Frank's Buffalo Hot Sauce, and shredded cheese. Mix everything together until well combined. The warm chicken will make this a super easy mix.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8 baking dish to prevent sticking.
- Transfer the mixture into the greased baking dish, spreading it out evenly.
- For an extra cheesy touch, sprinkle some more freshly grated cheddar & mozzarella cheese on top of the dip. Also add the chives for garnish.
- Place the baking dish in the preheated oven and bake for 25-30 minutes or until the dip is hot and bubbly, and the cheese is golden and melted to perfection. I like to bake this at the bottom third of the oven. No need to cover.
- Remove the dish from the oven and let it cool for a few minutes before serving.
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