It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.
I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch.
Ranch dressing is so easy to make with basic pantry ingredients, there’s really no need to ever buy the bottled version. This recipe uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream in place of the buttermilk to give the dip a creamier texture.
Also, to quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to a desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with the recipe.
My family takes football season very seriously. But in truth, I’m just there for the food. With this appetizer, I’m ready for kick-off!
Buffalo Chicken Dip RecipePrint
Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.
- 1 8-ounce package cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 2 cups shredded cheddar or mozzarella
- 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 3 cloves garlic, minced
- 1 1/2 teaspoon granulated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked chicken breast, shredded
- 1/4 cup cilantro, to top
- Vegetable sticks, crackers, or sliced baguette, to serve
- 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish
1 Warm the oven to 350F with a rack in the middle position.
2 In the bowl of a stand mixer, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated.
3 Add the shredded chicken. Mix on low until combined.
4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the cilantro over the top and serve with immediately with vegetable sticks, crackers, or sliced baguette.
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