Description
Creamy and cheesy Buffalo shredded chicken dip, perfect for tailgates or gatherings, combining shredded chicken, cream cheese, hot sauce, and melted cheese.
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
- 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.
- Drain and let the chicken cool before shredding.
- 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 and mix it into the skillet with the creamy mixture.
- Stir in the shredded Cheddar cheese.
- 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
Grate your own cheese for better melting. Keep the dip warm in a slow cooker at parties. Adjust the heat to your taste by adding more hot sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American