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Creamy, bubbly buffalo chicken dip in a baking dish, garnished with fresh chives and served with celery sticks.

Ultimate Buffalo Chicken Dip

This creamy, tangy, and irresistible buffalo chicken dip is the ultimate crowd-pleaser. With a secret twist of blue cheese and smoked paprika, it's elevated to new heights, making it perfect for game day or any gathering.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large boneless skinless chicken breasts (boiled and shredded)
  • 8 ounces cream cheese (cubed)
  • 1 cup ranch dressing (homemade or store-bought)
  • 1 cup hot sauce ((I used Frank's RedHot), plus more as needed)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ cup green onion (chopped)
  • 1.5 cups mozzarella cheese (shredded, divided)
  • 1.5 cups cheddar cheese (shredded, divided)
  • ¼ cup finely crumbled blue cheese
  • ½ teaspoon smoked paprika

Equipment

  • large pot
  • 9x9-inch baking pan
  • Medium saucepot
  • Whisk
  • Stand mixer (optional, for shredding chicken)
  • Two forks (optional, for shredding chicken)
  • Food processor (optional, for shredding chicken)

Method
 

Cook the Chicken
  1. Bring a large pot of water to a boil over high heat. Carefully add the chicken breasts and allow the water to return to a boil. Immediately remove the pot from heat, cover tightly with a lid, and poach for approximately 25 minutes, or until cooked through (165°F internal temperature).
  2. Once cooked, remove the chicken and let it rest until cool enough to handle, then shred it.
Prep Your Pan & Oven
  1. While the chicken cools, preheat your oven to 350°F (175°C). Lightly spray a 9x9-inch baking pan (or similar oven-safe dish) with non-stick cooking spray.
Warm the Sauce Base
  1. In a medium saucepot, combine the cubed cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, 1/4 cup finely crumbled blue cheese, and 1/2 teaspoon smoked paprika.
  2. Place the saucepot over medium-low heat and whisk constantly, breaking down the cream cheese cubes until completely dissolved into a smooth, creamy, and emulsified sauce. Remove from heat once silky and uniform.
Combine the Ingredients
  1. To the warm saucepot, add the cooked and shredded chicken, green onion, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Mix thoroughly until all ingredients are evenly coated and combined.
  2. Transfer this mixture to your prepared baking pan and spread evenly. Top with the remaining mozzarella and cheddar cheese.
Bake Until Bubbly & Golden
  1. Place the buffalo chicken dip into the preheated oven and bake for approximately 20-30 minutes, or until the cheese has melted, edges are bubbling, and the dip is heated through.
  2. For a golden, crisp topping, set your oven to BROIL. Broil for an additional 2-3 minutes, watching *very closely* to prevent burning. Remove immediately once the top is golden brown.
Serve Hot
  1. Carefully remove the hot, bubbly, and cheesy dip from the oven. Serve immediately with your favorite dippers while it’s still warm and gloriously gooey.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 25mgIron: 5mg

Notes

For the smoothest dip, grate your own full-fat cheese and slightly warm the cream cheese before mixing. Watch *very closely* during broiling to prevent burning. The dip can be assembled up to 2 days in advance and baked when ready. Freezing is possible, but may alter texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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