Buffalo Chicken Dip

Bring a large pot of water to a boil over high heat if your chicken is not yet cooked. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a lid. Allow your chicken to poach for approximately 25 minutes. When fully cooked, remove from the pot and let cool.

Preheat your oven to 350°F (175°C) and spray a 9x9-inch baking pan with non-stick cooking spray.

In a medium saucepot over medium-low heat, combine the cream cheese, ranch dressing, hot sauce, black pepper and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Take the saucepot off the heat.

Add the chicken, green onion, one cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the saucepot. Stir well to combine. Transfer to a baking pan and top with remaining mozzarella and cheddar cheese.

Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are bubbling. Set oven to broil and cook your buffalo chicken dip for another 2-3 minutes, or until the top is golden brown. 

What to serve with Buffalo chicken dip

Buffalo chicken dip tastes great with just about everything. This big crowd pleaser goes well with sliced baguettes, pita bread, crackers, tortilla chips, pretzels or corn chips. Celery sticks, carrot sticks, and sweet mini peppers are fantastic at scooping. 

How long does Buffalo chicken dip last in the fridge?

Buffalo chicken dip can be kept in the refrigerator for up to four days. Make sure your fridge is set below 40°F (4° C).