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Buffalo Chicken Dip Recipe by Mr. Make It Happen
Introduction
Looking for the perfect dip to impress at your next party or just craving a delicious comfort food? Look no further! This Buffalo Chicken Dip is a flavor-packed delight that combines shredded chicken, creamy cheeses, and the spicy kick of buffalo sauce. It’s easy to make, incredibly tasty, and guaranteed to be a hit with your friends and family. Let’s dive into this simple recipe that will have everyone coming back for more!
First things first – let’s get organized. Measure out all of your sauce and dressing and set the cream cheese out to soften.
Next, if you’re deciding to use the onion and celery, let’s dice it nice and fine. I like to add these ingredients for additional texture and a little added flavor too.
Prepare the Chicken
Start by shredding your chicken if you haven’t already. Using a rotisserie chicken is a great shortcut – just remove the skin and bones, then shred the meat with a fork. If you’re cooking your own chicken, you can boil or bake it until fully cooked, then shred it. Set aside.
I prefer to shred my own cheese as often as possible but feel free to do as you please. You can also use whatever cheese you like.
Next, Sauté the Onion & Celery
In a skillet over medium heat, sauté the diced onion until it’s soft and translucent, about 5 minutes. This step adds a wonderful depth of flavor to your dip. Once done, remove from heat and set aside.
Once the veggies have sweated down a bit, add in your ranch, blue cheese, and hot sauce. Give this a mix and allow it to simmer for a minute or two before adding in the softened cream cheese. Mix that together and begin to season.
Next, add in the diced chicken and mix to combine. After the chicken is mixed in, it’s time to begin to incorporate the cheese.
Once everything is combined, add to the casserole dish of your choice and top with Colby Jack Cheese. Place in the oven at 350 degrees for about 20-25 minutes.
If frying your own chips, simply cut the corn tortillas into quarters and then fry in 350- degree oil until crispy. Salt immediately after frying.
Tips for Success
- Make-Ahead Option: You can prepare the dip up to a day in advance. Just assemble everything in the baking dish, cover, and refrigerate. When you’re ready to bake, just pop it in the oven straight from the fridge, adding a few extra minutes to the baking time if needed.
- Customize Your Heat: If you prefer a milder dip, use less buffalo sauce or swap in a mild buffalo sauce. Conversely, for extra heat, add a dash of cayenne pepper or use a hot sauce with a higher heat level.
- Garnish: Top with chopped green onions or extra crumbled blue cheese for an added touch of flavor and presentation.
This Buffalo Chicken Dip is sure to be a standout at your next gathering. It’s creamy, cheesy, and packed with bold flavors that will keep everyone coming back for more. Enjoy!
Print & Download Buffalo Chicken Dip Recipe
Buffalo Chicken Dip
Equipment
- Baking Dish
Ingredients
- * 1.5 shredded rotisserie chicken, You can use a rotisserie chicken from the store or cook one yourself
- * 1/2 cup diced onion
- * 1/2 cup diced celery
- * 2 packages cream cheese, softened
- * 1 cup ranch dressing
- * 1/2 cup blue cheese dressing
- * AP Seasoning & Chicken Bouillon Powder to taste
- * 1 cup shredded Colby Jack cheese
- * 1 cup Mozzarella cheese
- * 1 cup Franks Red Hot sauce, or your favorite buffalo sauce
- * Optionally you can add blue cheese crumbles
For Homemade Chips:
- Oil
- Corn tortillas
Instructions
- Measure out all of your sauce and dressing and set the cream cheese out to soften.
- Next, if you’re deciding to use the onion and celery, let’s dice it nice and fine. I like to add these ingredients for additional texture and little added flavor too.
Prepare the Chicken
- Start by shredding your chicken if you haven’t already.
- Using a rotisserie chicken is a great shortcut – just remove the skin and bones, then shred the meat with a fork.
- If you’re cooking your own chicken, you can boil or bake it until fully cooked, then shred it. Set aside.
- I prefer to shred my own cheese as often as possible but feel free to do as you please. You can also use whatever cheese you like.
Sauté the Onion & Celery
- In a skillet over medium heat, sauté the diced onion until it’s soft and translucent, about 5 minutes.
- This step adds a wonderful depth of flavor to your dip. Once done, remove from heat and set aside.
- Once the veggies have sweated down a bit, add in your ranch, blue cheese, and hot sauce.
- Give this a mix and allow it to simmer for a minute or two before adding in the softened cream cheese.
- Mix that together and begin to season.
- Next, add in the diced chicken and mix to combine.
- After the chicken is mixed in, it’s time to begin to incorporate the cheese.
- Once everything is combined, add to the casserole dish of your choice and top with Colby Jack Cheese.
- Place in the oven at 350 degrees for about 20-25 minutes.
Frying Chips
- If frying your own chips, simply cut the corn tortillas into quarters and then fry in 350 degree oil until crispy. Salt immediately after frying.
Notes
- Make-Ahead Option: You can prepare the dip up to a day in advance. Just assemble everything in the baking dish, cover, and refrigerate. When you’re ready to bake, just pop it in the oven straight from the fridge, adding a few extra minutes to the baking time if needed.
- Customize Your Heat: If you prefer a milder dip, use less buffalo sauce or swap in a mild buffalo sauce. Conversely, for extra heat, add a dash of cayenne pepper or use a hot sauce with a higher heat level.
- Garnish: Top with chopped green onions or extra crumbled blue cheese for an added touch of flavor and presentation.
