Skip to content

Snack ยท Chicken

Baked Buffalo Chicken Dip

All the flavor of Buffalo wings in a hot, creamy dip: shredded chicken with cream cheese, hot sauce, ranch and cheddar, baked until bubbling. Serve with celery, crackers or chips.

โฑ 1 hr (15 min prep, 45 min cooking) ๐Ÿฝ Serves 12 ยท about โ…“ cup make aheadkid friendlyfreezer friendly gluten free

In our collection Big game day: menu and shopping list โ†’

๐Ÿ“… Add to my plan

ContainsMilk, Eggs. Check the labels on what you buy; brands differ.

Ingredients

Make 12 servings
  • 1ยฝ lb Chicken breasts, boneless skinless, 2 breasts
  • 8 oz Cream cheese, softened
  • ยฝ cup Hot sauce, a cayenne pepper sauce
  • ยฝ cup Ranch dressing, or blue cheese dip
  • 1ยฝ cup Shredded cheddar, shredded, divided
  • 2 Green onions, sliced

  • For dipping

  • 2 cup Celery, in sticks
  • 8 oz Tortilla chips

Make it yourself

Make the ranch dressing yourself โ†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

Youโ€™ll need: saucepan, 2 forks, mixing bowl, 9-inch pie plate or 2-quart baking dish, food thermometer.

  1. Put the chicken in a saucepan, cover with water and bring to a boil. Lower the heat, cover and simmer gently 15 to 18 minutes, until a food thermometer in the thickest part reads 165ยฐF (USDA). Cool a little and shred with two forks.
  2. Heat the oven to 350ยฐF. Stir the cream cheese, hot sauce and ranch until smooth, then mix in the chicken and 1 cup of the cheddar.
  3. Spread in the baking dish and top with the rest of the cheese. Bake 20 to 25 minutes, until bubbling at the edges and hot in the center (165ยฐF). Sprinkle with green onions.
  4. Serve hot. To keep it hot through the game, hold it in a slow cooker on warm or low, at 140ยฐF or above (USDA). Set it out for no more than 2 hours, then refrigerate it or swap in a fresh batch from the kitchen (USDA).

๐ŸŒก Safe temperaturesChicken dip, baked 165ยฐF. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble the dip up to 2 days ahead and refrigerate. Bake it cold from the refrigerator, adding about 10 minutes, until 165ยฐF in the center.
โ„๏ธ FreezerFreeze the unbaked dip up to 2 months; thaw in the refrigerator before baking.
โ†บ LeftoversRefrigerate within 2 hours in shallow containers; eat within 3 to 4 days (USDA). Reheat to 165ยฐF.
๐Ÿง’ With kidsKids can shred the cooled chicken with forks and stir the mix. Make a mild one with half the hot sauce.
Rotisserie swapUse 3 cups shredded rotisserie chicken and skip step 1.
Slow cooker swapMix everything in a slow cooker and cook on low 2 hours, stirring once, until 165ยฐF.

Goes well with

๐Ÿ— Crispy Baked Buffalo Wings๐ŸŒฎ Baked Homemade Tortilla Chips

Good to know

Chicken breasts vs. thighs Food Safety Basics

An original Teddy Rook Book recipe, written for our Big game day party collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.