Buffalo Chicken Dip
Course: SidesDifficulty: Easy6-8
servings15
minutes25
minutes40
minutesCheesy, creamy and spicy buffalo chicken dip!
Ingredients
3 chicken breasts, large
1/2 cup cream cheese, room temp
1/4 cup buttermilk ranch
1/2 cup sour cream
1 cup sharp cheddar cheese
1/2 oz box of fresh chives, sliced
1/2 cup Franks Red Hot Sauce
1/2 tbsp salt
Directions
- Preheat the oven to 375 degrees F.
- Fill a large pot 1/2 way with water and bring to a boil. Add chicken and salt, and boil until the chicken has an internal temp of about 150 degrees F. You are going to bake it as well and don’t want to overcook the chicken.
- While the chicken cooks, combine cream cheese, sour cream, ranch, cheese, and Franks Red Hot.
- Once the chicken is done, remove it from the heat and shred.
- Combine chicken and sauce mixture. Bake in the oven for 25 to 30 minutes. 5 minutes before the dip is done, sprinkle on more cheese and Franks Red Hot and place back in the oven.
- Garnish with fresh chives and sour cream, get your chips and enjoy!
Notes
- If you have a hand mixer, you can use it to shred the chicken very quickly, if not you can use two forks.
I hope everyone had a great Super Bowl Sunday! I get excited about this day for reasons other than football and the halftime show. The best part? The food!!!
I love making fun and new finger foods and side dishes. Buffalo chicken dip is a classic but for a great reason! Shredded chicken in a smooth, creamy, cheesy buffalo sauce. Who can turn that down?
Now, this is not your healthy vegan option, but it is your amazingly tasty one!
Usually a safe crowd favorite. I made this for my family and my parents cannot handle too much spiciness, but if you enjoy the kick, mince half a jalapeño and add before you bake it!
Please let me know what you think.
Thanks for reading!
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