Buffalo Chicken Dip
Buffalo Chicken Dip is pretty much exactly what it sounds like. All the great flavor you expect from a plate of buffalo wings is broken down and transferred into dip form!
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken breasts ((bone-in, skin-on))
- 2 tablespoons butter ((30g, melted))
- 2 cloves garlic ((minced))
- Salt and ground black pepper
- 8 ounces cream cheese ((225g, at room temperature))
- ½ cup Greek yogurt ((120g))
- ½ cup milk ((120 ml))
- ½ cup blue cheese crumbles ((70g))
- 2 cups grated cheddar cheese ((250g, divided))
- 1½ tablespoons Ranch seasoning mix
- ½ cup hot sauce ((a buffalo wing sauce, such as Frank’s))
- 2 scallions ((finely chopped, with white and green parts separated))
Instructions
- 1
First, marinate and roast the chicken. Preheat the oven to 350 degrees F. Mix 1½ tablespoons of olive oil or 2 tablespoons of softened butter with 2 cloves minced garlic. Spread evenly all over the chicken. Then sprinkle the chicken evenly with salt and ground black pepper. Roast for 35-40 minutes.
- 2
Remove from the oven, cool slightly, and shred. Give the skin to your dog, and toss the bones, or you can make a small pot of chicken stock if you simmer the bones and skin on the stove for 1 hour (use just enough water so the level is 2-3 inches above the chicken bones. This kind of quick stock is great added to stir-fried vegetables or to replace water when steaming rice, for extra flavor! Waste not, want not we always say).
- 3
Next, combine the chicken, 8 ounces of cream cheese, ½ cup Greek yogurt, ½ cup milk, ½ cup of blue cheese crumbles, ¾ cup grated cheddar cheese, 1½ tablespoons Ranch seasoning, ½ cup hot sauce, and the white parts of the scallions.
- 4
Pour the mixture into a shallow baking dish, and sprinkle with the remaining 1¼ cups of grated cheddar cheese.
- 5
Bake for 30 minutes at 350 degrees F, until the cheese is melted and bubbly. Garnish with the green parts of the scallions.
- 6
Serve hot with celery sticks, sliced red bell peppers, slices of toasted bread, tortilla chips, and/or crackers.