Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe

aWingThing’s Ultimate version of the famous Buffalo Chicken Dip. Made with fresh chicken breast and Frank’s Original Hot, you’ll be making this recipe over and over again!

A few years ago I had Buffalo Chicken Dip for the first time at a friends house during a Packers game. While that version of the dip wasn’t the best I knew it could be really good when done right. The main issue I had the Buffalo Chicken Dip I sampled was the person said she used canned chicken. Ewwww. Gross. I’m a foodie through and through. There’s no way I’d ever make a recipe using canned chicken. So after looking up some recipes online and trying a few out, taking notes, changing a few things up, I finally came up with what I think is the ultimate version of the famous Buffalo Chicken Dip.

If you haven’t had Buffalo Chicken Dip I suggest you try it ASAP. The next party you are invited to that you have an opportunity to bring something, make this dip, and prepare to be the guy or gal who brought the best thing to the party. Buffalo Chicken Dip is easy to make, serves a lot of people, and is always a hit. I constantly have family members asking for the recipe, and I’m finally getting it out there for everyone to enjoy. The main difference here is the fresh chicken breast we use and seasoning the chicken after you shred it. I learned (from Emeril of course! BAM!) that you have to layer your seasoning, not just use salt or pepper at the end. Enjoy!

Buffalo Chicken Dip
The Best Buffalo Chicken Dip Recipe on the planet!
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1-3 Chicken Breasts (1 will do, but if you like it meatier, go with 2 or 3)
  2. 1 Cup Franks Red Hot Sauce
  3. 1 Cup Hidden Valley Dressing
  4. 1 8oz block of Cream Cheese (cold)
  5. 1 Package of Shredded Sharp Cheddar Cheese
  6. Louisiana Chicken Wing Seasoning
  7. Cilantro and Green Onions are Optional
Instructions
  1. Boil the chicken breasts in a medium or large sauce pan over medium-high heat until fully cooked. About 30-45 minutes.
  2. Once Chicken Breast is cooked put on a platter and set aside.
  3. Meanwhile spray a 11.5″ x 8″ x 2″ glass baking dish with Pam or other cooking spray.
  4. Cut Cold Cream Cheese into cubes and place them into the baking dish.
  5. Sprinkle the package of sharp cheddar cheese over the top of the cream cheese cubes.
  6. Pour 1 Cup of Ranch Dressing and 1 Cup of Franks Red Hot Sauce on top of cheese mixture.
  7. Place the dish into the oven, uncovered. Cook for 8-10 minutes.
  8. Take dish out and stir mixture.
  9. Put back into over for an additional 8-19 minutes.
  10. At this point take forks and shred your Chicken Breast.
  11. Once Shredded, liberally season the Shredded Chicken with the Louisiana Wing Seasoning.
  12. After 8-10 minutes take the dish out of the oven and stir very carefully. At this point the dip is getting pretty hot and can splash up and burn you.
  13. Add the Shredded Chicken Breast to the Dip and stir some more.
  14. Once well combined, cover with aluminum foil and bake for an additional 20-30 minutes.
  15. I like to put the Buffalo Chicken Dip in a Crock Pot or Slow Cooker that has the seperated insert with the Buffalo Chicken Dip on one side and Tortilla Chips on the other. Keep on Warm.
  16. Garnish with Green Onions or Cilantro to taste.
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And for a more detailed version here’s is a more detailed step by step recipe with pics!

Ingredients:

  • 1-3 Chicken Breasts (1 will do, but if you like it meatier, go with 2 or 3)
  • 1 Cup Franks Red Hot Sauce
  • 1 Cup Hidden Valley Dressing
  • 1 8oz block of Cream Cheese (cold)
  • 1 Package of Shredded Sharp Cheddar Cheese
  • Louisiana Chicken Wing Seasoning
  • Cilantro and Green Onions are Optional

Buffalo Chicken Dip Green Onions IMG_3516 IMG_3518


  • Pre-Heat Oven to 350 F
  • Boil the chicken breasts in a medium or large sauce pan over medium-high heat until fully cooked. About 30-45 minutes.

 

  • Once Chicken Breast is cooked put on a platter and set aside.

 

  • Meanwhile spray a 11.5″ x 8″ x 2″ glass baking dish with Pam or other cooking spray.

 

  • Cut Cold Cream Cheese into cubes and place them into the baking dish.

 

  • Sprinkle the package of sharp cheddar cheese over the top of the cream cheese cubes.

 

  • Pour 1 Cup of Ranch Dressing and 1 Cup of Franks Red Hot Sauce on top of cheese mixture.

 

  • Place the dish into the oven, uncovered. Cook for 8-10 minutes.

 

  • Take dish out and stir mixture.

 

  • Put back into over for an additional 8-19 minutes.

 

  • At this point take forks and shred your Chicken Breast.

 

  • Once Shredded, liberally season the Shredded Chicken with the Louisiana Wing Seasoning.

 

  • After 8-10 minutes take the dish out of the oven and stir very carefully. At this point the dip is getting pretty hot and can splash up and burn you.

 

  • Add the Shredded Chicken Breast to the Dip and stir some more.

 

  • Once well combined, cover with aluminum foil and bake for an additional 20-30 minutes.

 

  • I like to put the Buffalo Chicken Dip in a Crock Pot or Slow Cooker that has the separated insert with the Buffalo Chicken Dip on one side and Tortilla Chips on the other. Keep on Warm.

 

  • Garnish with Green Onions or Cilantro to taste.

Buffalo Chicken Dip Cream Cheese

Buffalo Chicken Dip Shredded Cheddar Buffalo Chicken Dip Combined

Buffalo Chicken Dip Stiring the Dip Buffalo Chicken Dip Stiring the Dip Buffalo Chicken Dip Shred the Chicken

Buffalo Chicken Dip Seasoning the Chicken

Buffalo Chicken Dip Add the Chicken

Buffalo Chicken Dip Covered in Foil Buffalo Chicken Dip Finished