This buffalo chicken dip is guaranteed to please even the most discriminating of eaters. You'll even be surprised how many food snobs keep coming back for more. Sometimes, it's all about the "high-low". And sometimes, it's just about the "low." I've never had the courage to use canned chicken, so I prefer to shred moist and tender chicken thighs for my recipe. I use a mix of Cheddar and pepper Jack for sharpness and heat. I also use powdered ranch dressing instead of bottled, it's a personal preference I've developed over the years.
Recipe courtesy of Nealey Dozier
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Buffalo Chicken Dip
Total:
1 hr 45 min
Active:
20 min
Yield:
3 1/2 cups
Level:
Easy
Total:
1 hr 45 min
Active:
20 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

Chicken Thighs: 
  • 2 to 2 1/2 pounds bone-in, skinless chicken thighs
  • 1 onion, peeled and quartered
  • 2 stalks celery, quartered
Buffalo Dip:
  • 2 cups cooked, shredded chicken thighs (cooked as above or from a rotisserie chicken)
  • One 8-ounce package cream cheese, softened
  • 4 ounces sharp Cheddar cheese, grated
  • 4 ounces pepper Jack cheese, grated
  • One 1-ounce packet ranch dressing powder
  • 1/2 cup hot sauce, such as Frank's original

Directions

For the chicken: In a large pot, add chicken, onions, and celery and enough water to cover. Bring to a boil, and reduce heat to a gentle simmer. Skim off any foam, as necessary. Cook until meat is tender, 30 to 45 minutes. Remove thighs from the liquid and cool until able to touch. Shred chicken, discarding bones for another use (I add it back to the liquid to make stock), and set aside. 

For the dip: Preheat oven to 350 degrees F. Add the cooked chicken, cream cheese, shredded cheeses, ranch dressing powder, and hot sauce in the bowl of a stand mixer fitted with the beater blade (this can also be done by hand) and mix on low until combined. Spread into a medium baking dish and cook until warm and bubbly, 25 to 30 minutes. Serve with corn chips, such as Fritos, and celery sticks.

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