Buffalo Chicken Dip is a popular and easy appetizer perfect for parties, game days, and casual get-togethers. With layers of chicken, creamy cheese, and zesty buffalo sauce, it’s a guaranteed crowd-pleaser. Whether you bake it in the oven or use a slow cooker, this dip is both flavorful and simple to make.
Ingredients:
– 4 boneless, skinless chicken breasts (about 1.8 kg or 4 lbs), boiled and shredded
– 12 ounces (340 grams) buffalo hot sauce (e.g., Frank’s RedHot)
– 16 ounces (450 grams or 2 cups) cream cheese, at room temperature
– 16 ounces (450 milliliters or 2 cups) ranch dressing (e.g., Hidden Valley Ranch)
– 6 ounces (170 grams or 1½ cups) Monterey Jack cheese, shredded
– 6 ounces (170 grams or 1½ cups) cheddar cheese, shredded
Instructions:
1. Preheat the oven to 350°F (175°C). In a medium bowl, stir together the shredded chicken and buffalo hot sauce. Spread this mixture evenly in the bottom of a 3-quart (2.8 liters) baking dish.
2. In a medium saucepan, combine the cream cheese and ranch dressing over low heat. Stir occasionally until the cream cheese is completely melted and the mixture is smooth.
3. Pour the cream cheese and ranch mixture evenly over the chicken in the baking dish.
4. Sprinkle the shredded Monterey Jack and cheddar cheeses over the top of the cream cheese layer.
5. Bake uncovered for 30 to 40 minutes, or until the dip is bubbling and the top is golden brown.
6. Let the dip stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips, or crackers.
Serving Suggestions:
– Serve the dip with celery sticks, baby carrots, and other fresh vegetables.
– Pair with tortilla chips, crackers, or toasted baguette slices for dipping.
– For a heartier option, serve the dip with baked potato wedges.
Cooking Tips:
– For the chicken, you can use four (12.5-ounce or 355 grams) cans of cooked chicken, drained, or substitute with shredded rotisserie chicken (about 5 to 6 cups or 1.2 to 1.4 liters of shredded chicken).
– If you prefer blue cheese, you can substitute it for all or part of the ranch dressing.
– If you prefer not to use cream cheese, you can substitute sour cream or Greek yogurt. Simply whisk or stir it into the ranch dressing without melting.
Storing Recommendations:
– Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven at 350°F (175°C) until warm and bubbly, or microwave in individual portions.
Nutritional Information (per serving):
– Calories: Approximately 350
– Protein: 21 grams
– Fat: 27 grams
– Carbohydrates: 3 grams
– Fiber: 0 grams
– Sugar: 1 gram
– Sodium: 1,200 milligrams
FAQs:
Q: Can I make this dip in a slow cooker?
A: Yes, combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally, until hot and bubbly.
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the dip up to a day in advance. Assemble the dip in the baking dish, cover, and refrigerate. When ready to bake, let it come to room temperature and bake as directed.
Q: Is there a vegetarian version of this dip?
A: Yes, you can substitute the chicken with cooked, shredded jackfruit or a meat substitute like shredded soy “chicken” or chickpeas.
Total Calories: Approximately 350 per serving
Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Total Time: 40-50 minutes
Number of Servings: 8