📝 About This Recipe
While most Buffalo chicken dips rely on heavy, melted cheeses, this chilled version offers a refreshing, creamy, and sophisticated take on the game-day classic. It combines tender poached chicken with a tangy, whipped base of cream cheese and Greek yogurt, delivering all the bold heat of the original without the grease. Perfect for summer potlucks or tailgates, this dip develops deeper flavors as it rests, making it the ultimate make-ahead appetizer.
🥗 Ingredients
The Chicken Base
- 1.5 lbs Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (for poaching)
- 2 stalks Celery (finely minced for crunch)
The Creamy Binder
- 8 oz Cream Cheese (softened to room temperature)
- 1/2 cup Plain Greek Yogurt (full fat preferred for creaminess)
- 1/4 cup Mayonnaise (high quality, like Hellman's or Duke's)
- 1/2 cup Buffalo Hot Sauce (Frank's RedHot is traditional)
- 1 tablespoon Ranch Seasoning Powder (or a blend of dried dill, chives, and onion powder)
- 1 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce (adds umami depth)
Cheese and Garnishes
- 1 cup Sharp Cheddar Cheese (finely shredded)
- 1/2 cup Blue Cheese Crumbles (optional, for folding in and topping)
- 3 pieces Green Onions (thinly sliced)
- 1/4 teaspoon Smoked Paprika (for dusting)
👨🍳 Instructions
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1
In a medium pot, bring the chicken broth to a gentle simmer over medium-high heat. Add the chicken breasts, ensuring they are fully submerged.
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2
Reduce heat to low, cover, and poach the chicken for 12-15 minutes or until the internal temperature reaches 165°F (74°C). Remove from liquid and let cool completely.
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3
Once cooled, use two forks to finely shred the chicken. For a better texture in a cold dip, give the shredded chicken a rough chop so the pieces are bite-sized and uniform.
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4
In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and mayonnaise. Use a hand mixer or whisk to beat until the mixture is completely smooth and light.
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5
Slowly pour in the Buffalo hot sauce and Worcestershire sauce. Add the ranch seasoning and garlic powder, mixing until the color is a consistent, vibrant orange.
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6
Fold in the shredded chicken and the finely minced celery. The celery is crucial here as it provides the 'crunch' factor that defines a great cold dip.
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7
Stir in the finely shredded cheddar cheese and half of the blue cheese crumbles (if using).
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8
Taste the dip. If you prefer more heat, add an extra tablespoon of hot sauce; if it needs more salt, add a pinch to taste.
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9
Transfer the mixture to a serving bowl, smoothing the top with a spatula.
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10
Cover tightly with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the dip to firm up to the perfect scooping consistency.
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11
Before serving, garnish with the remaining blue cheese crumbles, sliced green onions, and a light dusting of smoked paprika for color.
💡 Chef's Tips
For the best texture, ensure your cream cheese is truly at room temperature before mixing to avoid lumps. If you are short on time, use a store-bought rotisserie chicken—just discard the skin and shred the breast meat. Finely mincing the celery is key; you want the flavor and crunch without large, watery chunks. Always shred your own cheddar cheese from a block; pre-shredded cheese is coated in potato starch which can feel chalky in a cold dip. If the dip feels too firm after chilling, stir in a tablespoon of milk or extra yogurt to loosen it up.
🍽️ Serving Suggestions
Serve with thick-cut kettle potato chips for a sturdy, salty crunch. Pair with crisp celery sticks and carrot batons for a low-carb, refreshing option. Offer toasted baguette slices or sourdough crostini for a more substantial appetizer. Serve alongside a cold, hoppy IPA or a crisp Lager to cut through the spicy vinegar notes. A side of extra ranch or blue cheese dressing for drizzling is always a crowd-pleaser.