Buffalo Chicken Dip
Yield: 16 servings
Calories: 181kcal
Buffalo chicken dip is a huge hit during game day. Serve it with crunchy tortilla chips, celery, or carrot sticks for edible dippers.
Ingredients
Chicken
- 1 ½ pounds (681 g) boneless skinless chicken breast
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon smoked paprika, or sweet
- ½ teaspoon black pepper
- 2 tablespoons (30 ml) olive oil
Buffalo Dip
- 8 ounces (227 g) cream cheese, softened, 65 to 70ºF (18 to 21ºC)
- ¾ cup (180 ml) hot sauce, Frank’s Redhot recommended
- ¾ cup (180 ml) sour cream, plus more for garnish
- 1 tablespoon (15 ml) dijon mustard
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ¼ teaspoon black pepper
- 3 tablespoons (6 g) sliced chives, or green onions, divided
- 1 tablespoon (2 g) minced parsley
- 1 tablespoon chopped dill, or ½ teaspoon dried dill weed
- ¾ cup (90 g) shredded cheddar cheese
- ¾ cup (90 g) shredded mozzarella cheese
- ¼ cup (48 g) crumbled blue cheese
Special Equipment
Instructions
- Preheat the Oven - Set the oven rack to the middle position. Heat to 400ºF (204ºC).
- Flatten the Chicken - Place the chicken breast in between two sheets of plastic wrap or in a large resealable bag. Use a rolling pin to flatten into an even thickness, about ¾-inch. Repeat with the other piece.
- Season the Surface - In a small bowl, combine 1 teaspoon salt, paprika, garlic powder, and ½ teaspoon black pepper. Season each side of the chicken with ½ teaspoon of the spice mixture.
- Cook the Chicken - Heat a 12-inch skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add the chicken. Cook for 7 minutes, then flip and cook until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes. Transfer to a clean plate.
- Shred into Pieces - Once the chicken is cool enough to handle, shred them into bite-sized pieces.
- Make the Buffalo Sauce - In a large bowl, whisk together softened cream cheese, hot sauce, sour cream, mustard, garlic powder, onion powder, black pepper, 2 tablespoons chives, parsley, and dill. It’s okay if a few small lumps remain.
- Add the Chicken and Cheese - Add the shredded chicken, ½ cup of cheddar cheese, ½ cup of mozzarella cheese, and 2 tablespoons of blue cheese. Stir with a spatula until combined.
- Bake - Transfer the mixture to an 8 by 8-inch baking dish or cast iron pan. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese on top. Bake until the mixture is hot and bubbly, and the cheese is melted, about 15 to 20 minutes.
- To Serve - Garnish with dollops of sour cream, hot sauce, 2 tablespoons of blue cheese, and 1 tablespoon of chives. Serve hot with tortilla chips, toasted bread slices, celery sticks, or carrots sticks.
Notes
- Recipe Yield: 4 cups
- Serving Size: ¼ cup dip
- Serve with: Sticks of celery, carrots, toasted baguette slices, or chips.
- Using a Rotisserie Chicken: Shred 3 cups of meat for the dip. Mix in the salt, pepper, and smoked paprika seasoning used for the sauteed chicken breasts for more flavor.
Nutrition
Calories: 181kcal | Carbohydrates: 2g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 652mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1mg
Recipe Link
Recipe Video