Buffalo Chicken Dip
Crazy good. Not terribly hot or spicy, just right actually.
Servings 12 servings
Calories 246kcal
Equipment
Ingredients
- 1 ½ pounds chicken breasts boneless skinless, 1 very large breast or 2 medium
- 12 ounce Frank’s RedHot Sauce
- 8 ounces cream cheese softened
- 1 cup Ranch dressing the better the dressing the better the dip will be
- ½ cup celery chopped
- ½ cup extra sharp cheddar cheese shredded
- Tortilla chips celery sticks, carrots, for serving
Instructions
- 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.
Notes
Substitute pepper jack or habanero jack for an even spicier version.
Nutrition
Calories: 246kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg