Creamy Buffalo Chicken Dip (Print-Friendly Version)

A creamy, spicy dip combining shredded chicken and melted cheeses with buffalo sauce for ultimate flavor.

# What You'll Need:

→ Dairy

01 - 454 grams full-fat cream cheese, softened
02 - 1.5 cups (approx. 168 grams) shredded sharp or medium cheddar cheese, divided
03 - 1.5 cups (approx. 168 grams) shredded Monterey Jack or mozzarella cheese, divided
04 - 120 milliliters ranch or blue cheese dressing
05 - 60 grams crumbled blue cheese (optional)

→ Poultry

06 - Approximately 450 grams cooked, shredded boneless, skinless chicken breast or thighs

→ Condiments & Sauces

07 - 120 to 180 milliliters Buffalo wing sauce (Frank’s RedHot recommended)

→ Produce

08 - 2 to 3 green onions, thinly sliced

# How to Make It:

01 - Remove cream cheese from refrigerator 30 to 60 minutes before use to reach room temperature. Alternatively, soften in microwave on low power in 15-30 second intervals until pliable but not melted.
02 - If not using rotisserie chicken, boil 450 grams of boneless, skinless chicken breasts or thighs in salted water or low-sodium broth. Simmer covered for 15-20 minutes until internal temperature reaches 74°C. Let cool slightly, then shred using two forks or a stand mixer on low speed until finely shredded.
03 - Set oven to 190°C to prepare for baking the mixture.
04 - In a large bowl, beat softened cream cheese with ranch or blue cheese dressing until smooth and creamy, ensuring no lumps remain.
05 - Stir in 120 milliliters Buffalo wing sauce, taste, then add more incrementally up to 180 milliliters for desired heat.
06 - Gently fold shredded chicken into the sauce mixture until evenly coated. Add 1 cup of shredded cheddar and 1 cup of shredded Monterey Jack or mozzarella. Stir to combine thoroughly.
07 - Spoon the mixture into an 20x20 cm or 23x23 cm baking dish, spreading evenly.
08 - Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella evenly over the top of the dip.
09 - Bake in the preheated oven for 20 to 25 minutes, until the dip is hot and bubbly and the cheese has melted and turned lightly golden. Optionally, broil for 1-2 minutes for a crispier top, monitoring carefully to prevent burning.
10 - Let the dip rest for 5 to 10 minutes after baking to set. Garnish with sliced green onions and optionally crumbled blue cheese before serving.
11 - Present warm with a selection of dippers such as celery sticks, carrot sticks, tortilla chips, pita chips, crackers, toasted baguette slices, or bell pepper strips.

# Additional Tips:

01 - Softening cream cheese to room temperature is essential for achieving a smooth texture without lumps.
02 - Adjust Buffalo sauce quantity according to spice preference; start low and increase gradually.
03 - Freshly shredding cheese yields better melt and creaminess than pre-shredded varieties.
04 - This dip can be prepared ahead and baked just before serving. Allow mixture to come to room temperature before baking for even cooking.
05 - Slow cooker preparation is possible: cook all ingredients (except garnishes) on low for 2-3 hours.

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