Buffalo Chicken Dip

Buffalo chicken dip brings all the tangy, fiery kick of hot wings, but in a creamy, scoopable dip. The balance of flavors hits just the right amount of heat and smoothness in every bite.

Course Appetizer, Main Course

Cuisine American

Keyword Buffalo Chicken Dip

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 429kcal

Author Cathy Pollak

Equipment

Ingredients

4 boneless, skinless chicken breasts, poached and shredded
6 oz (3/4 cup) Frank's RedHot Original Sauce
6 oz (3/4 cup) Frank's RedHot Buffalo Wings Hot Sauce
2 tbsp olive oil
1-1/2 cups finely chopped celery
2 (8 oz) packages (full-fat) cream cheese, room temperature
12 oz (1-1/2 cups) bottle of good quality blue cheese dressing
8 oz shredded sharp cheddar cheese

Instructions

Chicken:

Place the chicken breasts in a sauté pan (with a cover) large enough to hold them in a single layer. Add 1-2 cups of water or chicken broth to the pan. Bring it to a boil, then reduce the heat, cover, and cook for 9-14 minutes, or until the chicken is no longer pink and a thermometer reads 165°F. Remove the chicken from the broth and let it cool slightly. Once cooled, shred the chicken well using two forks (avoid large chunks). Mix the shredded chicken with the hot sauce and wing sauce, then set aside.*
4 boneless, skinless chicken breasts, poached and shredded , 6 oz (3/4 cup) Frank's RedHot Original Sauce, 6 oz (3/4 cup) Frank's RedHot Buffalo Wings Hot Sauce

Dip:

Preheat the oven to 350°F.
Heat olive oil in a sauté pan over medium heat. Add the celery and sauté just until tender. Remove the pan from heat and add the chicken mixture, then combine.
2 tbsp olive oil, 1-1/2 cups finely chopped celery
In a large bowl, beat the cream cheese until fluffy. Once the cream cheese is creamy, add the blue cheese dressing and stir to combine. Add the chicken-celery mixture and mix thoroughly.
2 (8 oz) packages (full-fat) cream cheese, room temperature, 12 oz (1-1/2 cups) bottle of good quality blue cheese dressing
Scoop the mixture into a large casserole dish (13 x 9). Bake uncovered for 20 minutes. Add the cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through. The dip should be golden and bubbling when done.
8 oz shredded sharp cheddar cheese
Serve with additional celery sticks, slices of crusty French bread, or tortilla chips for dipping.

Video

Notes

*Time saver: Chicken can be made a day or two in advance (place in a container and refrigerate until you're ready to make the dip).

For optimal outcomes when making this buffalo chicken dip, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition