📝 About This Recipe
Born in the sports bars of Western New York and perfected in home kitchens across the country, this Buffalo Chicken Dip is the undisputed king of game-day appetizers. It features a luscious, triple-cheese base infused with tangy cayenne pepper sauce and tender, hand-shredded chicken breast. This recipe balances the sharp kick of vinegar-based hot sauce with the cooling richness of premium blue cheese, creating a decadent, bubbling masterpiece that demands a crowd.
🥗 Ingredients
The Chicken Base
- 3 cups Cooked Chicken Breast (shredded, preferably rotisserie for extra flavor)
- 3/4 cup Buffalo Wing Sauce (Frank's RedHot preferred for authenticity)
The Creamy Foundation
- 16 ounces Cream Cheese (two standard blocks, softened to room temperature)
- 1/2 cup Sour Cream (full fat for best texture)
- 1/2 cup Ranch Dressing (high-quality refrigerated variety)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
The Cheese Blend
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded for superior melt)
- 1/2 cup Blue Cheese Crumbles (optional, for authentic Buffalo flavor)
Garnish & Aromatics
- 3 stalks Green Onions (finely sliced)
- 1 tablespoon Fresh Chives (minced)
- 1/4 teaspoon Smoked Paprika (for a dusting of color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish or a 2-quart oven-proof skillet with cooking spray.
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2
In a medium mixing bowl, toss the shredded chicken with the 3/4 cup of Buffalo wing sauce until every strand is vibrantly coated.
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3
In a separate large mixing bowl, combine the softened cream cheese, sour cream, and ranch dressing. Use a hand mixer or a sturdy spatula to beat until the mixture is smooth and lump-free.
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4
Stir the garlic powder and onion powder into the cream cheese mixture until evenly distributed.
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5
Fold in the Buffalo-coated chicken and any excess sauce from the bowl into the creamy base.
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6
Add 1 cup of the shredded cheddar, 1/2 cup of the Monterey Jack, and the blue cheese crumbles (if using) to the mixture. Stir gently to combine.
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7
Transfer the mixture to your prepared baking dish, smoothing the top with the back of a spoon.
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8
Sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of Monterey Jack evenly over the top.
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9
Bake in the center rack of the oven for 20-25 minutes. You are looking for the edges to be bubbling and the cheese on top to be completely melted and just starting to turn golden.
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10
For a truly professional finish, turn the broiler on for the last 2 minutes of cooking to create toasted cheese spots, watching carefully to prevent burning.
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11
Remove from the oven and let the dip rest for 5 minutes. This allows the oils to reabsorb slightly, ensuring a perfect scooping consistency.
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12
Garnish with sliced green onions, fresh chives, and a light dusting of smoked paprika before serving warm.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth, silky melt. If the dip appears too oily on top after baking, gently blot with a paper towel or stir it once to re-incorporate the fats. For a spicier kick, add a few dashes of habanero hot sauce or a pinch of cayenne pepper to the cream cheese base. To keep the dip warm during a long party, transfer the finished recipe to a small slow cooker set to the 'warm' setting. If using leftover cold chicken, ensure it is shredded very finely so it integrates perfectly into the creamy texture.
🍽️ Serving Suggestions
Serve with thick-cut kettle potato chips for the ultimate salty crunch. Provide a platter of crisp celery sticks and carrot batons for a refreshing, low-carb contrast. Toasted baguette slices or warm pita wedges are perfect for those who prefer a more substantial vessel. Pair with a crisp, cold Lager or an IPA to cut through the richness of the cheese. Offer a side of extra blue cheese dressing for those 'dip-on-dip' enthusiasts.