Are you looking for party pleasing dip for your next get together. This Buffalo Chicken Dip is hearty, rich and oh so satisfying. It is perfect for a party, football Sunday, and tailgating. And the kids will love it. For me this is a special occasion dip because it is packed with cream cheese, cheddar cheese and blue cheese dressing. Sounds amazing, right?
Key Ingredients and Substitutions
- Chicken Breasts – boneless and skinless. If you want to save yourself the boiling time, you can use the breasts from a rotisserie chicken or buy already shredded chicken.
- Cream Cheese – Preferably full fat. You do not want to use fat free as it will make the texture too thin and potentially watery.
- Blue Cheese Dressing – Ranch is a fine substitute if you prefer.
- Cheese – Sharp cheddar, shredded or for a bit more kick, use Monterey Jack cheese or even shredded Parmesan.
- Scallions – Fresh scallions or chives (1 tablespoon fresh chives or 1 teaspoon dried chives).
Preparation
- First boil the chicken. Remove from the water and allow the chicken to cool.
- Make the cheese sauce. Melt the cream cheese in a saucepan. Stir in the blue cheese dressing and scallions.
3. Shred the chicken with a fork. Add the chicken to a casserole dish. Pour the Sriracha over the chicken and stir to coat well. Add the cheese mixture and stir well to combine.
4. Bake on 375 degrees for 10 minutes. Sprinkle the cheddar cheese on top and bake for another 15 minutes. Serve with pita chips, tortilla chips, crackers and/or veggie sticks.
What to Serve with Buffalo Chicken Dip
- Pita chips or pita bread
- Tortilla chips
- Hearty crackers
- vegetable sticks (celery, carrot, cucumber, bell peppers)
Equipment
Two sauce pans and Le Creuset Baking Dish
PrintBuffalo Chicken Dip
- Total Time: 45 minutes
- Yield: 10 1x
Description
This easy Buffalo Chicken Dip will be the talk of your next party! Shredded chicken, cheese(s), Sriracha and scallions make for a creamy dip with just enough heat.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese
- 6 ounces blue cheese dressing (1/2 bottle)
- 8 ounces Sriracha sauce
- 1 cup sharp cheddar cheese, shredded
- 2 scallions, chopped
Instructions
- Preheat your oven to 375 degrees.
- In a medium pot, boil the chicken breasts in water, on high heat for 12-15 minutes. Remove from the water and allow the chicken to cool.
- While the chicken is boiling, make the cheese sauce. In a medium pot over medium heat, melt the cream cheese. Once melted, stir in the blue cheese dressing and scallions, stirring to combine.
- Once the chicken is cool, shred it with a fork. Place the chicken into a medium baking dish. Pour the Sriracha sauce over the chicken and stir to coat the chicken. Add the cheese mixture and stir well to combine.
- Bake at 375 degrees, uncovered for 10 minutes. Remove from the oven, sprinkle the cheddar cheese over the top. Return to the oven and bake for another 15 minutes. The cheese should be melted and browning. If you are looking for more of a crisp on top, set your oven on convection bake or broil for the last 1-2 minutes. Keep an eye on it so that it does not burn.
Equipment
Notes
For swap outs, see Key Ingredients and Substitutions above.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Appetizers
Keywords: Buffalo Chicken Dip, Football Food, Tailgate Party Food, Chicken Dip, Hearty Dips
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