Cheesy Buffalo Chicken Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large boneless skinless chicken breasts, boiled and shredded
02 -
8 ounces cream cheese, cubed
03 -
1 cup ranch dressing
04 -
1 cup hot sauce (Frank's RedHot recommended)
→ Cheese
05 -
1.5 cups mozzarella cheese, freshly shredded, divided
06 -
1.5 cups cheddar cheese, freshly shredded, divided
→ Seasonings & Garnish
07 -
1 teaspoon freshly ground black pepper
08 -
1 teaspoon garlic powder
09 -
1/2 cup green onion, chopped
# Instructions:
01 -
Start by boiling your chicken breasts in a large pot of water. Once boiling, cover and let them poach for about 25 minutes until done. Let them cool before shredding.
02 -
Heat up cream cheese, ranch dressing, hot sauce, pepper, and garlic powder in a pot over medium-low heat. Keep whisking until the cream cheese melts completely and everything's smooth.
03 -
Stir your shredded chicken, green onions, and most of the cheeses (save some for topping) into the sauce mixture until well combined. Pour it all into a greased 9x9 baking dish and sprinkle with the remaining cheese.
04 -
Bake at 350°F for 20-30 minutes until it's all melty and bubbly. Then broil for 2-3 minutes to get that golden brown top. Keep an eye on it so it doesn't burn!
# Notes:
01 -
You can use about 4 cups of rotisserie chicken instead of cooking chicken breasts
02 -
Fresh grated cheese melts better than pre-shredded
03 -
Can be made in a slow cooker, but won't get the crispy top