Buffalo Chicken Dip

Buffalo chicken dip has all the flavor of tangy and fiery hot wings, but in the form of a creamy, scoopable dip.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Dip

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 429kcal

Place chicken breasts in a sauté pan (with a cover) large enough to hold them all in one layer. Add 1-2 cups water or chicken broth to the pan. Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 165 degrees F). Remove chicken from broth. When chicken has cooled slightly, shred well with two forks. (You do not want large chunks.) Mix chicken with hot sauce and wing sauce and set aside.*

Preheat oven to 350 degrees F.
Heat olive oil in a sauté pan over medium heat. Add celery and sauté just until tender. Remove pan from heat. Add chicken mixture and combine.
In a large bowl, beat cream cheese until fluffy. When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken-celery mixture and mix thoroughly.
Scoop mixture into a large casserole dish (13 x 9). Bake uncovered for 20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through. Dip should be golden and bubbling when done.
Serve with additional sticks of celery, slices of crusty French bread or tortilla chips for dipping.

*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).