Chicken Buffalo Dip
June 30, 2019
I’m a big fan of the ol’ ‘whack it in a pot and let it do its thing’ method to cooking. Luckily, this buffalo chicken dip is perfect for that approach.
Which is just as well because this dish is addictive.
Perfect fresh out the pot or as leftovers, this dip is the perfect tailgating warm-up for your grilling party.
I don’t think I’ve been to a party where this hasn’t gone done well. It’s packed with cheese, ranch dressing, chicken, and… more cheese.
It’s all mixed together in a pan before being baked in the oven. It’s great fresh out the oven, but also just as delicious on the go, or even a couple of days later as leftovers.
Everyone has a slightly different take on buffalo dip, but I’ve stripped everything back and just tried to give the simplest version I know so that you can tweak it as you see fit.
Want more hot sauce? Go for it. Want to sub out the meat? No problem. Want even more cheese? … I think you’d be insane, but be my guest!
A few tips:
The recipe calls for cooked and shredded chicken breasts. I recommend cooking it either by boiling or baking. If you pan fry it then by the time you’ve made the dip it’ll be too dry.
If you prefer, rotisserie chicken is just as good for the meat filling.
Everyone has their own hot sauce preferences, but I tend to have a much higher tolerance for spice than a lot of my friends. As a sauce that can suit all tastes, you can never go wrong with Frank’s.
If you have this on the go then you might find as the dip cools it becomes a bit tougher. I recommend transporting it in a glass dish or baking tray. That way, you can reheat it over indirect heat low and slow (i.e. don’t sear the darned thing) in the grill.
Time needed: 40 minutes
Serves: 8-12
3 chicken breasts, cooked and shredded
1 cup ranch dressing
10oz cream cheese
1-2 cup(s) hot sauce (depending on preference)
½ cup red or green onion, chopped
1 ½ cups mozzarella cheese, shredded
1 ½ cups cheddar cheese, shredded
1 tsp freshly ground black pepper
1 tsp garlic powder
Start by preheating your oven to 350°F (180°C). Line a deep dish baking pan or tray with cooking spray.
Heat up a medium sized saucepan over a medium-low heat. Add in the cream cheese, hot sauce, ranch dressing, black pepper, and garlic powder.
Stir well until the cream cheese is thoroughly combined with the ranch dressing. Remove from heat.
Add in the chicken shreds, onion, cheddar cheese, and mozzarella. Combine thoroughly.
Pour the mix into the deep baking pan and top with additional mozzarella and cheddar.
Transfer pan to oven and bake for 20 minutes, or until the cheese on top has melted.
Turn oven heat up to high and cook for an additional 2 minutes, or until the top of the dip starts to turn brown.
Remove from oven and allow to cool for 5 minutes.
Either serve up immediately, or transfer to container to take tailgating. Serve with your choice of tortilla chips. Can be stored in the refrigerator for up to 2 days.
About the author
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about grilling over at The Online Grill.
