Even better Buffalo Chicken Dip


Submitted a month ago
Created by
UV Eats

Where have you eaten it in the Upper Valley? (The best is right here in this post!)

I'd like to keep focused on the positive of the Upper Valley. If I don't have a great experience somewhere, well, I'll just assume it was an off day and keep it to myself. I want to support our local businesses, not tear them down.

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So, even though a Saturday night take-out order included buffalo chicken dip, I won't tell you the rest of the order here just in case it gives the restaurant away. 

Now, I've made buffalo chicken dip for years and years. My version is creamy, spicy, and thick enough to hold up to any chip, cracker, or slice of crusty baguette. This makes a ton so it's perfect for a potluck, Superbowl party, or when you want to use the leftovers for dinner later in the week!

Prep. Pressure cooker chicken. Shred chicken. Ready for the oven!

What you need:

  • 4 chicken breasts or thighs, skinless and boneless I use breasts but thighs are often cheaper
  • 2 blocks of cream cheese, softened or cut up in cubes (makes it easier to mix)
  • 2 cups of ranch dressing, homemade or bottled
  • 2 cups of hot sauce
  • 1 8-oz block of hot pepper cheese, cubed or shredded
  • diced celery, about 1/4 cup
  • Tortilla chips (those scoop ones are great for this!)

What to do:

  1. Heat oven to 350 degrees
  2. Cook the chicken
  3. Shred or dice the chicken
  4. Mix all the ingredients together and put in a baking dish. Don't fill it too full or it may bubble over causing you to clean your oven later. If you have more work later, it defeats the purpose of having a super simple recipe now!
  5. Bake for about 60 minutes, stirring every 10-15 minutes. This is important so it doesn't separate. I got lazy today and didn't do it. Mistake!
  6. Serve warm with chips, crackers, or celery sticks

Tips:

To quickly cook the chicken, poach in a small amount of water. This is great if you are starting with frozen chicken breasts because you can put it on to simmer and not worry about it! 

Use your pressure cooker, if you have one. I have an Instant Pot and I LOVE IT! Put 1/2 cup water and chicken breasts in the pressure cooker. Cook for 6 minutes for fresh or 12 minutes for frozen. When finished, wait 5 minutes more before releasing the pressure.

Don't overcook or the oil will separate from the cheese. An original recipe called for two hours but you really don't need that long. You want to heat this long enough for everything to combine and flavor to deepen. You just don't need two hours!

Where are some other great buffalo dips around the Upper Valley?

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