This Buffalo shredded chicken dip is perfect for a tailgate party or any gathering. Shredded chicken, cream cheese, hot sauce, and lots of melted cheese come together for a delicious dip with classic Buffalo wing flavor. Serve it with chips, veggies, or pita bread for an irresistible appetizer!
Why You’ll Love This Recipe
Buffalo Chicken Dip is the ultimate party food! It’s creamy, cheesy, and full of flavor, combining the boldness of Buffalo wings with a dip that’s easy to serve. Whether it’s for game day, a potluck, or a casual gathering, this dip is always a crowd-pleaser. The combination of hot sauce, cream cheese, and melted cheese makes it a perfect comfort food to share with friends and family.
Ingredients:
- 2 bone-in chicken breast halves
- 1 teaspoon olive oil
- 1 stalk celery, finely diced
- 1 (8 ounce) package reduced-fat cream cheese
- ¾ cup blue cheese dressing
- ¾ cup ranch dressing
- ⅓ cup hot pepper sauce (such as Frank’s RedHot)
- 1 cup shredded Cheddar cheese
How to Make Cheesy Buffalo Chicken Dip
- Cook the chicken: Place chicken breasts in a large saucepan and cover with water. Bring to a boil and cook for about 20 minutes, until the chicken is no longer pink in the center and the internal temperature reaches 165°F (74°C). Drain and let the chicken cool before shredding.
- Prepare the dip: Heat olive oil in a large skillet over medium heat. Cook and stir the celery until soft. Add cream cheese, ranch dressing, blue cheese dressing, and hot sauce. Stir until smooth and creamy.
- Shred the chicken: Pull the meat from the bones, discard the skin, and shred the chicken.
- Combine: Mix the shredded chicken into the skillet with the creamy mixture, then stir in the shredded Cheddar cheese.
- Bake: Transfer everything to an 8×8-inch baking dish. Sprinkle more cheese on top and bake in a preheated 350°F (175°C) oven for 30 minutes, or until golden and bubbly.
How to Serve Cheesy Buffalo Chicken Dip
- Chips: Serve with tortilla chips, pita chips, or Fritos for easy dipping.
- Vegetables: Pair with celery, carrot sticks, or sliced bell peppers for a healthier option.
- Bread: Toasted baguette slices or pita bread make great accompaniments.
How to Store
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave or return to the oven until warmed through.
Freezing: It’s not ideal to freeze this dip, as the texture may change slightly, but you can freeze leftovers for up to 3 months. Just make sure to thaw it overnight in the refrigerator before reheating.
Tips for Making Cheesy Buffalo Chicken Dip
- Grate your own cheese: Freshly shredded cheese will melt better and create a smoother dip than pre-shredded cheese.
- Serve warm: Keep the dip warm in a slow cooker or a fondue pot at your party to prevent the cheese from hardening.
- Add more heat: If you like it spicier, increase the amount of hot sauce or sprinkle in some red pepper flakes.
Variations
- Cheese options: Swap Cheddar for Monterey Jack or Pepper Jack cheese for a different flavor.
- Dressings: Use blue cheese dressing instead of ranch for a tangy twist.
- Add-ins: Try adding chopped green onions, crumbled bacon, or extra hot sauce to enhance the flavor.
FAQs
- Can I make this ahead of time?
- Yes, you can prepare it the night before and store it in the fridge. Reheat in the oven or microwave before serving.
- Can I make this in a slow cooker?
- Absolutely! Combine all ingredients in a slow cooker and cook on low for 2-3 hours, or until bubbly.
- Can I use a different type of chicken?
- Yes! You can use rotisserie chicken, canned chicken, or cooked chicken thighs for this recipe.
Cheesy Buffalo Chicken Dip
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A creamy and cheesy dip bursting with classic Buffalo wing flavor, perfect for tailgates or gatherings.
Ingredients
- 2 bone-in chicken breast halves
- 1 teaspoon olive oil
- 1 stalk celery, finely diced
- 1 (8 ounce) package reduced-fat cream cheese
- ¾ cup blue cheese dressing
- ¾ cup ranch dressing
- ⅓ cup hot pepper sauce (such as Frank’s RedHot)
- 1 cup shredded Cheddar cheese
Instructions
- Cook the chicken: Place chicken breasts in a large saucepan and cover with water. Bring to a boil and cook for about 20 minutes until cooked through. Drain and let cool before shredding.
- Prepare the dip: Heat olive oil in a large skillet over medium heat. Sauté the celery until soft. Add cream cheese, ranch dressing, blue cheese dressing, and hot sauce; stir until smooth and creamy.
- Shred the chicken: Pull the meat from the bones, discard the skin, and shred the chicken.
- Combine: Mix the shredded chicken into the skillet with the creamy mixture, then stir in the shredded Cheddar cheese.
- Bake: Transfer everything to an 8×8-inch baking dish, sprinkle more cheese on top, and bake in a preheated 350°F (175°C) oven for 30 minutes or until golden and bubbly.
Notes
Serve with tortilla chips, pita chips, or veggies for easy dipping. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American