Cheesy Buffalo Chicken Dip Recipe - Allrecipes.com
Cheesy Buffalo Chicken Dip Recipe
  • READY IN ABOUT hrs

Cheesy Buffalo Chicken Dip

Recipe by  

"This hot dip is perfect for a tailgate party or anytime! Shredded chicken, cream cheese, hot sauce and lots of melted cheese create a wonderful buffalo wing flavor on a chip or with veggie sticks."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
  4. Bake in preheated oven until golden and bubbly, about 30 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Monterey Jack or Pepper Jack cheeses are a great substitution for the Cheddar.
  • This recipe is easily doubled for a large crowd. Use a 9x13 pan.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2009

I love this dip! I made a few changes: I used 2 cans of chicken (12.5 oz each), 2 stalks of celery finely chopped, I didn't use blue cheese or ranch dressing instead I used 1 16oz container of sour cream and a packet of ranch dip seasoning and made the ranch dip. I added it all to the mix. The ranch dip has a better taste than the dressing to me. All in all the dip was a hit at girls night....they are already asking me to make it for our next get together :)

 
Most Helpful Critical Review
Apr 18, 2011

I followed as described but turned out dripping with buttery fatty liquid. Probably because of all the cheese.

 
Aug 31, 2009

Insane. INSANE! I made to recipe, except I layered it instead of mixing it all together; it just looks better that way, in my opinion. I used Hidden Valley Ranch and Paul Newman Chunky Blue Cheese dressings, and Frank's Red Hot Wing Sauce. Awesome.

 
Aug 14, 2009

This dip is amazing! Everyone loves it! I used 6 chicken breasts 1 12oz bottle of Franks Red hot sauce 2 blocks cream cheese 1 jar of marie's blue cheese dressing (makes a big difference!)

 
Dec 20, 2010

Great recipe, though I made a few changes that made it simpliar to make: 3 boneless chix breasts (or 3 cans, tho the real thing tastes better), boiled and shredded, mix with 1/2 - 1 cup of hot sauce. Then add 2 packages of softened cream cheese (do NOT use the fat free, it doesn't mix well, you may use the 1/3 less fat) add 1 cup of GOOD blue cheese dressing; add 1- 3 celery stalks coarsely chopped. Mix well, taste and make sure it is spicy enough for you. Add cheddar cheese on top, bake 350 for 20-30 min. Serve with tortilla chips

 
Nov 22, 2010

I have made this before and my Husband loves it, I shred a Rotisserie Chicken in a baking dish, pour half a bottle of wing sauce over that, mix 8oz Ranch dressing with 4oz softened cream cheese pour that on top as third layer and then 8oz of mozzarella cheese for top layer. Bake in 350f oven until hot and bubbly.

 
Jun 03, 2009

i made this by boiling a large whole chicken, using the breasts for this and the rest for chicken and dumplings. i used a wing sauce i already had in the fridge and store brand ranch and blue cheese dressings. my family loved it. it could even be better with higher quality dressings i'm sure. i used regular cream cheese. it's great with fritos scoops!

 
Jan 25, 2011

Made it for New Years and everyone loved it! I skipped the celery and made it extra spicy. I also used canned chicken (my first time), I shredded it and I have to say it was easier and tasted much better then when I actually boiled the chicken.

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 887 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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