Buffalo Chicken Dip is a crowd pleaser. It has all the necessary ingredients to make everyone happy, chicken, cheese, chips and great flavor. This comes together quickly and feeds a lot of people. You can use it as an appetizer or a quick dinner.
Buffalo Chicken Dip has five ingredients. All these ingredients are always in my cupboard and refrigerator. Chicken, cream cheese, ranch dressing, cheddar cheese and Frank’s Red Hot Sauce. Of course, you will need some kind of vehicle to eat the dip with. So I guess you need six ingredients with the tortilla chips.
How To Make Buffalo Chicken Dip
1. Place chicken breasts in a pan with one cup of water and salt heavily. Use at least two tablespoons of salt. This creates very tender and tasty chicken. You probably think this is a lot of salt, but most of it runs into the water in the bottom of the pot. As it cooks, it is infused into the chicken to create tender and delicious chicken.
Place the lid on the chicken and bring to a boil. Turn the heat down and simmer for 30 minutes. The water needs to be boiling or the chicken will not cook.
Once the timer goes off, after 30 minutes, check to make sure the chicken is cooked through. You may need to cook it another 5-10 minutes. You can test the chicken for doneness by piercing it with a fork. If the juices run clear, it is done. If the juice has pink in it, you need to cook it longer.
Cooking Poultry with Salt makes Flavorful, Tender Chicken
Place the chicken breasts in a large bowl and use a hand mixer with beaters to shred the chicken. If the chicken is hot, it will shred faster and easier. You can do this the night before if you want to save time while making the dip. I like to use the chicken while it is hot because everything in this dip is going into the oven. (You can also use canned chicken or rotisserie chicken.)
2. Pour the bottle of Frank’s Red Hot Sauce over the chicken. Mix the hot sauce and chicken well. I like the flavor of hot sauce, so I want every piece of chicken covered.
3. Beat the cream cheese until it is nice and soft. You can soften it in the microwave, too. Remove the foil paper around the brick of cream cheese and place on a plate. Place in the microwave for one minute on a low temperature.
The cook power button is what controls the temperature of your microwave. Heat it up on power 2. Once the minute is up, use a spoon and push it in the cream cheese. If it makes an indent, it is ready to beat. Don’t see an imprint? Place it back in the microwave for another minute at power 2.
4. Add the dry packet of ranch dressing, mayonnaise and buttermilk. (You can also use 2 cups of purchased ranch salad dressing.) Once the dressing is made, add it to the bowl with the cream cheese. Beat everything until it is smooth.
Ranch Dressing Makes Everything Taste Good
5. Grate the cheese. You can use any kind of cheese. I like a combination of cheddar and Monterey Jack or Mozzarella. Using a good melting cheese is the key, but the cheddar is a must. Using a sharp, medium or mild works great.
Some people really like using purchased shredded cheese, but I have issues with it. The manufacturer dusts the cheese with a powder to keep it from sticking together . This also prevents the cheese from melting. I prefer to shred my own cheese using a box grater. One of my new discoveries is the Geedle Grater. This thing is great! It handles a lot of cheese and is perfect for a dish like Buffalo Chicken Dip. It is dishwasher safe and cleans up in a jiffy.
6. Spray a baking dish with vegetable spray. Spread half the shredded chicken with the hot sauce on it in the bottom of a 9 x 13 dish. Place half of the cream cheese mixture on top. Spread as best you can over the chicken or mix together with the chicken. Sprinkle on half of the shredded cheese.
7. Repeat the layering process. Layer more chicken, then the cream cheese mixture and last add the top layer of shredded cheese.
8. Bake at 350° for 40 minutes. The cheese needs to be bubbling and have a soft brown crust. Serve with tortilla chips, celery, crackers or other vegetables.
Here are a few products I like to use when making Buffalo Chicken Dip.
When you purchase items from the Amazon links below, I receive a small commission.
Let me know on Instagram or Facebook if you make this. Post a picture and tag me @dinadiner.
Buffalo Chicken Dip
Ingredients
- 4 Chicken Breasts
- 16 oz. Cream Cheese
- 3 Tbsp Dry Ranch Dressing
- 1 Cup Mayonnaise
- 1 Cup Buttermilk/Milk
- 12 oz. Frank's Red Hot Sauce
- 3 Cups Cheddar Cheese
Instructions
- Cook and shred the chicken.
- Pour the red hot sauce over the chicken and mix.
- Beat the cream cheese until smooth.
- Mix the dry dressing packet with the mayonnaise and buttermilk or milk. You can also use purchased ranch dressing. Mix this into the cream cheese.
- Pour the cream cheese mixture over the chicken and mix.
- Spray casserole dish with vegetable spray.
- Place half of the chicken on the bottom and cover with shredded cheese.
- Place the second half of chicken on the cheese and then cover with second half of cheese.
- Place in a 350° oven and bake until bubbly and brown, about 40 minutes.
- Serve with tortilla chips, vegetables or crackers.
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