Buffalo Chicken Dip
Ingredients
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- 1 pounds boneless skinless chicken breasts (~2.5 n/a chicken breasts)
- 6 cups water
- 1 teaspoons kosher salt
- 8 ounces cream cheese – softened
- 1/2 cups hot sauce
- 1/2 cups ranch dressing
- 1 cups sharp cheddar cheese – shredded
- 2 green onions – thinly sliced (for garnish)
Instructions
1. Place the chicken breasts, water, and kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook until the chicken is just cooked through (165°F), 12–15 minutes.
2. Transfer the chicken to a plate and let cool until handleable, 5 minutes. Shred into bite-size strands with two forks.
3. Heat the oven to 350°F (175°C).
4. In a mixing bowl, beat the softened cream cheese until smooth.
5. Stir in the hot sauce and ranch dressing until fully blended and creamy.
6. Fold in the shredded chicken and the shredded sharp cheddar cheese until evenly coated.
7. Spread the mixture into a 1-quart baking dish, smoothing the top.
8. Bake until the edges are bubbling and the center is hot and melty, 20–25 minutes (if needed, bake 5 minutes more until uniformly hot).
9. Let rest 5 minutes, then sprinkle the green onions over the top and serve warm.
Buffalo chicken dip is a warm, scoopable take on the flavors of Buffalo wings—creamy, tangy, and spicy all at once. Shredded chicken is bound with velvety cream cheese, brightened by hot sauce and ranch dressing, and enriched with melty cheddar. It bakes into a bubbly, cohesive dip that’s hearty yet easy to eat, perfect alongside crunchy vegetables, crackers, or chips.
The dip traces its lineage to Buffalo, New York, where hot sauce–coated chicken wings gained fame in the 1960s. Home cooks later translated those hallmark flavors into a party-friendly casserole-style dip, which spread through potlucks, tailgates, and game-day gatherings across the United States. By the early 2000s it had become a modern American staple, with countless variations that keep the core Buffalo profile front and center.