Buffalo Chicken Dip

Buffalo Chicken Dip


  • 8 oz. cream cheese, cut into cubes
  • 2 small boneless skinless chicken breasts, or 2 cups cooked/shredded chicken
  • 1 cup  buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ cup Blue Cheese Dressing, Ranch can also be used
  • 2 cups Cheddar Cheese
  • ½ cup mozzarella cheese
Preparation time:

50 minutes

Portions: 12
Difficulty: Baja


Buffalo Chicken Dip


  • Cook the Chicken: Cover the chicken in cool water so it’s covered by two inches. PRO TIP: Add 1 chicken bouillon to the water to add more flavor to the chicken. Boil gently for 15-20 minutes, until cooked though. A rapid boil will cause the chicken to become tough. Shred the chicken with two forks and set aside.
  • Make the Sauce: Add the buffalo sauce, garlic powder, and onion powder to a skillet or saucepan over medium heat. (Pro Tip: Use a cast iron skillet so you can easily transfer it to the oven.) Add the blue cheese and softened cream cheese and stir until smooth and combined.
  • Reduce heat to low and mix in HALF of the cheddar cheese until smooth. Add the shredded chicken and toss to coat. Remove from heat. Transfer to a lightly greased 10-inch oven safe dish if needed.
  • Top with remaining cup of cheddar and ½ cup mozzarella cheese.
  • Bake: Bake for 15 minutes, uncovered. (I prefer not to broil at the end as I like a nice softly melted top for this dip.)
  • Garnish: Garnish with green onions or chives. I like to add small swirls of blue cheese dressing on top prior to serving as well.
  • Serve: Serve with tortilla chips and celery/carrot sticks. Slices of crusty French bread is good with this as well.


Crumbled Blue Cheese cab be added as a garnish prior to serving as well.

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