Buffalo chicken dip is the ultimate get-together food. It’s great for parties, football games, or if you’re like us- just a Monday night dinner. Or whatever day. It’s spicy and cheesy. Filling and comforting. It’s like putting a hug onto a chip. Haha! I digress. And that’s what I have for you here… a big hug… in the form of my Epic Buffalo Chicken Dip!
The best thing about this Epic Buffalo Chicken Dip recipe is the chicken to cheese ratio. This is where so many other buffalo chicken dips get it all wrong. Who wants a dip that’s basically just warm buffalo sauce and ranch?! Not me! I want some chicken in my chicken dip. And not canned chicken.
For the love of all things holy, do not use canned chicken!
Making flavorful shredded chicken is sooo easy. If you aren’t going to make your own shredded chicken, you could substitute with a rotisserie chicken (minus the skin). Let me walk you through how I make shredded chicken for this (and just about everything else that I need shredded chicken for).
Preheat your oven to 450 degrees. Line a baking sheet with foil. For this particular recipe, I used 2 very large boneless, skinless chicken breasts and halved them. Melt 2 tbsp of unsalted butter and lightly brush one side of the chicken breasts. Sprinkle the chicken with salt, pepper, onion powder, garlic powder, and paprika. I don’t bother measuring it out, just give the chicken a good coating. Pat the spices down, flip the chicken and do the same exact thing to the other side. Bake the chicken for 20-25 minutes until the chicken is cooked through and has an internal temp of 165 degrees.
Then let the chicken rest for a couple minutes and then shred while still warm. You’re looking for about 4 cups of shredded chicken for this recipe.
Now let’s finish up this Epic Buffalo Chicken Dip…
In a large bowl, combine the shredded chicken, 8 oz of softened cream cheese, 1/2 cup of Ranch dressing, 1/2 cup of sour cream, 12 oz of Buffalo wing sauce, 1 tsp of garlic powder, 1/4 cup sliced green onions, and 1 cup of mozzarella cheese. Make sure it is well combined. (I even put on some kitchen gloves and got in there with my hands 😂).
Preheat your oven to 375 degrees and spray a 13” x 9” baking dish with non-stick cooking spray. Spread the chicken mixture into the baking dish.
Top with the remaining 1 cup of shredded mozzarella cheese.
Bake for about 20 minutes until the dip is bubbly and hot and the cheese is melted. Remove from the oven and top with more slice green onions and blue cheese crumbles (optional). Let it cool for a few minutes because it’s like eating molten lava if you don’t… that may or may not be experience talking…
One thing that’s great about buffalo dip is the variety of foods that you can use to serve it with. Some of my personal favorites are: tortilla chips, carrots, celery, naan, crackers, and cucumbers.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Epic Buffalo Chicken Dip
Ingredients
For the Chicken-
- 4 Medium-Sized Boneless, Skinless Chicken Breast (I halved 2 large ones)
- 2 Tbsp Unsalted Butter, melted
- Garlic Powder
- Onion Powder
- Paprika
- Salt
- Pepper
Other-
- 8 Oz Cream Cheese, softened
- 1/2 Cup Sour Cream
- 1/2 Cup Ranch Dressing
- 12 Oz Buffalo Wing Sauce (I used Frank’s)
- 2 Tbsp Fresh Green Onions, sliced + More for garnishing
- 1 Tsp Garlic Powder
- 2 Cups Shredded Mozzarella Cheese, divided
Instructions
- To make the chicken- preheat your oven to 450 degrees. Line a baking sheet with foil and lightly brush one side of the chicken breasts with melted butter. Sprinkle the chicken with the garlic powder, onion powder, paprika, salt, and pepper. Turn the chicken over, brush lightly with butter and then sprinkle on the spices again. Bake for 20-25 minutes until the chicken is cooked through and has reached an internal temperature of 165 degrees. Let the chicken sit for a few minutes and then shred.
- Place the shredded chicken (should be about 4 cups) in a large bowl. Add the cream cheese, sour cream, ranch, buffalo sauce, garlic powder, 1 CUP of the mozzarella cheese, and the sliced green onions. Make sure everything is well combined and that there are no large chunks of cream cheese.
- Preheat your oven to 375 degrees and spray a 9×13” baking dish with cooking spray. Spress the chicken mixture into the baking dish and top with the remaining mozzarella cheese.
- Bake in the oven for about 20 minutes until it’s bubbly and hot and the cheese has melted.
- Garnish with more sliced green onions and crumbled blue cheese (Optional). Enjoy while warm.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.