Buffalo Chicken Dip Recipe
September 12, 2016
On football Sundays, when we spend 10 hours rooting for our fantasy players, there is nothing I love eating more than buffalo chicken dip. Yes, even more than pizza. Obviously I love pizza as a football food too, but buffalo chicken dip is a special treat that I can’t justify eating any other time because it is so unhealthy. Of course, that’s also what makes it so delicious. My homemade buffalo chicken dip is pretty damn good, so I thought I’d share the recipe!
Recipe makes 10 small plates (serves 4-5 people eating like they’re a 300 lb defensive lineman)
- 2 packages of cream cheese
- 1 lb chicken breasts
- 7/8 cup Frank’s Red Hot Sauce
- 1 cup blue cheese dressing
- 1 1/4 cup shredded orange cheddar cheese
- 1/4 cup shredded mozzarella cheese
- blue cheese crumbles, to taste
- Preheat your oven to 350 degrees.
- Boil the chicken until it’s cooked all the way through. Remove the chicken onto a cutting board and shred it using two forks. Some people like bigger chunks, some like them really shredded – it’s up to you how you do it. (Note: Do NOT use canned shredded chicken. It tastes like garbage. If you want to skip the boiling step, get a rotisserie chicken and shred that.)
- Put the cream cheese in the dish you’ll be baking the dip in, separate it into smaller chunks, and microwave if necessary so that it’s very soft. Depending on how long the cream cheese has sat out, I need to microwave it for 30-60 seconds. Do it 30 seconds at a time to avoid overcooking it at this stage.
- Add the Frank’s Red Hot Sauce and mix it in with the cream cheese.
- Mix in the blue cheese dressing.
- Mix in 1 cup of the shredded cheddar cheese and the 1/4 cup of mozzarella.
- Mix in the chicken, a handful at a time. At this point, your dish should be pretty full, and the oven should be preheated.
- Put the dish in the oven to bake. At the 10 and 20 minute marks, take the dish out and stir the dip.
- At the 30 min mark, take the dip out and on top, add the last 1/4 cup of shredded cheddar cheese and blue cheese crumbles to taste.
- Put the dip back in the oven for about 3 minutes under the broiler. You want the cheese you just added on top to crisp up into a nice delicious cheesy crust. Once it’s started to brown a little, it’s done.
- Take it out, let it sit for about 5 minutes to cool off, and serve with chips.