Buffalo Chicken Dip
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup cooked chicken breast
- 1/2 cup Buffalo wing sauce
- 1/2 cup ranch or blue cheese salad dressing
- 2 cups shredded Colby-Monterey Jack cheese
- French bread baguette slices, celery ribs or tortilla chips
Reviews
WAY too much cheese!! Cut the cheese by 1/3 at the least, and probably by 1/2. Then mine everyone else said, MIX it all together. Put just a little bit on top. Also, recommend broiling for a couple minutes at the end to brown the cheese
So yummy! As other reviewers suggested, I also always mix all the ingredients together and sprinkle some cheese on top! Easier to dip and scoop out once it's all mixed together too.
Soften the cream cheese first. Throw it in the microwave for a couple seconds. Add cream cheese, canned or cooked chicken (shredded or chunks for a more thick dip). Add your ranch, cheese and buffalo sauce. Mix all together and then spread in a baking dish. Cover the top with a thin layer of cheese and bake for 20 min. With everything being mixed together the consistency is much better. Optional: top with chives or blue cheese crumbles.
***WARNING*** MIX ALL THE INGREDIENTS TOGETHER. Maybe sprinkle a little cheese on top. Otherwise, you will have a thick layer of cheese on top.
190mg of sodium per teaspoon of Franks Red Hot. I made a double batch following instructions. Then I made a test batch with Gringo Bandito Original hot sauce and Fresh Blue Cheese Dressing(Maria's). Even my wife who does not like Blue Cheese dressing prefered the test batch. ONLY 25mg of sodium per teaspoon of Gringo Bandito but it is pricey. We were using Ken's Steakhouse Buttermilk Ranch for the double batch. The amount of grease floating on top of the Ken's batch was amazing. We will try a fresh ranch next time and see if it solves the grease problem and Gringo wins the taste salt contest hands down. Only three stars with Franks. I failed to compare sodium levels on the dressings.
I prefer to mix the cheese in rather than layer it on top. It is difficult to dip with the layer of melted cheese on top. Delicious either way, definitely a crowd pleaser.
I love this dip, and make it often. It is very popular wherever I take it! I have also made a crock pot version by mixing everything together and warming in a crock pot until cheeses are melted.
I always try to cut the fat....so I just used a red pepper humus and put rotisse chicken ( you can add some spice to chicken if you like...garlic or hot pepper sauce)...then stir in humus and dip...it is not as good but much better for you...this is such a good tip..I could not resist passing it along...use celery or pita or crackers to dip....
I do this but I make a huge pan and use a shredded rotisserie chicken a full jar of Frank's original hot sauce and let the chicken marinate in the sauce for several hours.... then pour it over the spread out cream cheese then layer (w a fresh jar from the cold section of dressing) blue cheese and then shredded cheese then bake
We love this dip at our house. My nephew likes me to make it and then he puts in a tortilla and makes burritos with it. **Alexis, - I toss my chicken in the buffalo sauce first then add it to the pan. That way all the chicken is coated. Then I continue layering like the directions say but omitting the buffalo sauce.