Buffalo Chicken Dip

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 Nealey Dozier

Photo: Buffalo Chicken Dip

TOTAL TIME: 1 hr 45 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr 15 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
    BUFFALO DIP:
    • 4 ounces pepper Jack cheese, grated
    • One 1-ounce packet ranch dressing powder
    • 1/2 cup hot sauce, such as Frank's original
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How