Buffalo Chicken Dip
This is the BEST Buffalo Chicken Dip recipe that can be baked in the oven or made in the Crock Pot! Use fresh, leftover, or rotisserie chicken and make it up to 2 days ahead of time.
Prep Work: Preheat oven to 375 degrees. Take cream cheese out of the fridge and cut it into cubes. Let it soften for 20-30 minutes.
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.
I highly recommend Marie’s Chunky Blue Cheese Dressing. It’s refrigerated and typically found in the produce section.
Crumbled Blue Cheese cab be added as a garnish prior to serving as well.
Make Ahead Method
- Prepare dip as outlined. Transfer to a baking dish and top with cheese.
- When ready to serve: Bake, covered, for 10 minutes. Remove cover and bake for 15 more minutes.
Crock Pot Method
- Prepare dip as outlined and transfer to a Crock Pot instead of baking dish.
- Top with cheese, and cook on low for 2 hours.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- I like to freeze leftover buffalo chicken dip in quart-sized freezer bags and use it as a topping to make buffalo chicken pizza!
Calories: 193kcal, Carbohydrates: 2g, Protein: 12g, Fat: 15g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 986mg, Potassium: 123mg, Fiber: 1g, Sugar: 1g, Vitamin A: 480IU, Vitamin C: 1mg, Calcium: 193mg, Iron: 1mg