Buffalo Chicken Dip
This hot, creamy, cheesy and slightly spicy buffalo chicken dip is great for parties and get togethers. Serve it as an easy finger food for movie night or while watching the big game!
Equipment
- Ramekins or 8 x 8 Baking Dish
- Normal Kitchen Utensils
Ingredients
- 2 C Cooked Chicken Breast Roughly 2 Medium Breasts
- 8 Oz. Cream Cheese
- 1 1/2 C Cheddar, Monterrey Jack, Pepper Jack or Colby Jack Cheese Grated, Roughly 6 Oz.
- 1 1/2 C Bleu Cheese and/or Ranch Dressing Depending On Your Preference
- 1/3 C Buffalo Style Hot Sauce
- 1 Rib Celery Finely Diced, About 1/4 C
- 2 Tbsp Butter Plus More For Greasing
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 350 degrees.
- Dice or shred the chicken breast, depending on your taste. If dicing, aim for 1/4 inch cubes.2 C Cooked Chicken Breast
- Melt the 2 Tbsp butter in a large skillet over medium heat.2 Tbsp Butter
- Add the celery and cook 2-3 minutes until soft.1 Rib Celery
- Add the cream cheese and dressing to the celery and stir to combine. 2-3 more minutes.8 Oz. Cream Cheese, 1 1/2 C Bleu Cheese and/or Ranch Dressing
- Stir in the chicken and hot sauce and cook until everything is warmed through. Cut the heat and stir in a handful of the cheese.1/3 C Buffalo Style Hot Sauce, 1 1/2 C Cheddar, Monterrey Jack, Pepper Jack or Colby Jack Cheese
- Test the dip for salt and pepper. I usually don't need any.Salt and Pepper to Taste
- Grease an 8 x 8 baking dish, or some ramekins, and pour the mixture in. Top evenly with the remaining cheese. Note: The volume of the dip comes to roughly 6 1/2 C. Plan your ramekin size and count accordingly.
- Bake 30 minutes until the cheese is melty and the dip is a little bubbly.
- Let the dip cool for 5 minutes before serving with tortilla chips.
Notes
Something to keep in mind regarding the dressings in this recipe: the shelf stable dressings at the grocery store are generally made with more oil than sour cream. More oil will make this recipe greasier. More sour cream will make it creamier. The dressings in the refrigerated section will generally use more cream or sour cream. I like both, but prefer the dressings with more sour cream.