Cheesy Buffalo Chicken Dip

This hot dip is perfect for a tailgate party or anytime! Shredded chicken, cream cheese, hot sauce and lots of melted cheese create a wonderful buffalo wing flavor on a chip or with veggie sticks.


8 servings


2 bone-in chicken breast halves
1 teaspoon olive oil
1 stalk celery, finely diced
1 (8 ounce) package reduced-fat cream cheese
3/4 cup blue cheese dressing
3/4 cup ranch dressing
1/3 cup hot pepper sauce (such as Frank's RedHot®)
1 cup shredded Cheddar cheese


Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.

Preheat oven to 350°F (177°C).

Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8-inch square baking dish. Sprinkle with the shredded cheese.

Bake in preheated oven until golden and bubbly, about 30 minutes.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 50 minutes

Additional Information

Monterey Jack or Pepper Jack cheeses are a great substitution for the Cheddar.

This recipe is easily doubled for a large crowd. Use a 13 x 9-inch pan.

Nutritional Information

Amount Per Serving: Calories: 450; Total Fat: 38.4 g; Cholesterol: 76 mg; Sodium: 887 mg; Total Carbs: 5.1 g (Dietary Fiber: 0.2 g); Protein: 18.5 g

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