recipe

January 30, 2024

Buffalo Chicken Dip with Ranch

I made this tasty Buffalo Chicken Dip with Ranch on the Jason Show. It was a hit, and perfect for your game day party.

Buffalo Chicken Dip With Ranch

Buffalo Chicken Dip With Ranch

Yield: 8

This cheesy, spicy dip with buffalo sauce and chicken is perfect at your Big Game party!

Ingredients

  • 4 ounces cream cheese - cubed
  • 1/4 cup sour cream
  • 1/2 cup ranch dressing - homemade or store-bought (see Note)
  • 1 cup hot sauce - (I used Frank's RedHot), plus more for garnish
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 large boneless skinless chicken breasts shredded (see Note)
  • ½ cup green onion - chopped
  • 1.5 cups mozzarella cheese - shredded, divided
  • 1.5 cups white cheddar cheese - shredded, divided

Dippers

  • Like tortilla chips, pretzels, triscuits, celery or carrots

Instructions

  1. Preheat oven to 350 and spray an 8 x 8 pan with cooking spray
  2. In a food processor blend cream cheese, sour cream, ranch, hot sauce, pepper, and garlic powder
  3. Add chicken and green onion, 1 cup mozzarella, and 1 cup cheddar cheese to the bowl and pulse a few times to combine but don't over mix. You want the chunky texture of the chicken and the onions in the dip.
  4. Turn the dip mixture out into a pan
  5. Top with the remaining cheese and bake for 20 minutes until warm and bubbly. You can broil for 2-3 minutes to get the top bubbly.
  6. Top with reserved green onions and serve with Tortilla Chips, Pretzels, Triscuits, or Celery and Carrot sticks

Notes

Get the recipe for my Tarragon Ranch Dressing here

You can easily make shredded chicken by poaching in water on the stove top or in the Instant Pot.

  • 2 to 3 pounds boneless skinless chicken breasts
  • 1 cup chicken stock (or water)
  • 1 teaspoon kosher salt
    1. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
    2. Remove the lid and use two forks to shred the chicken.

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