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+ servings

Buffalo Chicken Dip

Course Appetiser
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12 -16 servings


  • 1 1/2 pounds boneless skinless chicken breasts 1 very large breast or 2 medium
  • 1 12 ounce bottle Frank’s Hot Wing Sauce
  • 8 ounces cream cheese softened
  • 1 cup Ranch dressing the better the dressing the better the dip will be
  • 1/2 cup chopped celery
  • 1/2 cup extra sharp shredded cheddar cheese
  • Tortilla chips celery sticks, carrots, for serving


  • Preheat your oven to 375.
  • Spray a 9" x 9" baking dish with non-stick spray.
  • Bring a large saucepan of water to a boil. Add the chicken and poach until cooked, 10-15 minutes depending on how thick the chicken is.
  • Remove and let cool slightly then shred with a fork.
  • Transfer chicken to a large bowl and add the entire bottle of wing sauce. Stir to combine well.
  • Pour the chicken into the baking dish and spread out evenly.
  • Add the cream cheese and Ranch dressing to a medium saucepan over medium heat. Stir until the cheese is melted, then whisk until smooth.
  • Pour the cheese mixture over the chicken and spread out evenly.
  • Sprinkle top with the celery.
  • Bake for 15 minutes.
  • Sprinkle top with cheese and bake another 10 minutes until hot and bubbly.
  • Remove and let rest for 10 minutes before serving.