Ultimate Buffalo Chicken Dip
I have been avoiding making this dip for years! I knew the minute I served this, my husband was going to ask for it again the following weekend and the one after that and so on and so forth. It’s going to be a never-ending Ultimate Buffalo Chicken Dip cycle, and I’ll never get off that hamster wheel. But, I can’t keep this addictive dip from my husband any longer.
I like to experiment and try new things. My husband, on the other hand, orders the same thing at almost any restaurant. His order: Buffalo chicken tenders/burger/sandwich, take your pick, as long as it’s dripping in buffalo sauce. I knew this was going to truly hit the spot for him, trust me when I tell you, it did!
I mean, how could it not? We’re talking tender rotisserie chicken, the ultimate buffalo wing sauce, cream cheese, ranch and loads of cheddar, all heated through until bubbly and topped with green onions and crunchy celery. And served with tortilla chips, crackers or veggies, what’s not to love? Each bite is creamy and hot and perfectly spiced. If you like buffalo chicken anything, I am sure you’ll like this appetizer.
How to make Ultimate Buffalo Chicken Dip
Pull the meat from the rotisserie chicken, I generally just use the breast meat for this dip, but you do you! Once it’s all pulled off the bones. I put it into a bowl and chop it with one of my favourite quick tip tools. Pampered Chef’s Mix n Chop (aff. link) it’s a game-changer! Chop it up and set it aside while you prep the sauce.
To make the sauce, I melt butter and mix in hot sauce, garlic powder, and Worcestershire and stir until blended. Add in the chicken, ranch, cream cheese and half the shredded cheese and stir until the cream cheese melts and everything is well combined. Spoon this into a casserole dish and top with remaining cheese. Bake until bubbly and hot. Serve immediately.
Once it’s baked, I like to garnish the dip with green onions and finely diced celery. We serve this appetizer with tortilla chips and celery sticks, but crackers and other veggies would also work! I’m pretty sure my husband was eating this with potato chips, as well. It does have a bit of a kick to it, but nothing more than your average hot wings.
You might be wondering what my husband’s first reaction was. It went something like this: Bite, “Mmm”, bite, “Mmmm mmmm”, bite, bite “Babe, this is really good!” {said through a giant mouthful}. Followed by dishes rattling, spoons clanking and in he walks with a soup bowl full of dip, all for himself. I knew it was good and I knew he would like it, but he loved it. I did get asked why I hadn’t made this before, I just smiled. Guess what I’m making for my husband this weekend for the big game!
If you love Ultimate Buffalo Chicken Dip, check out these other delicious dip recipes, I’m sure they’ll hit the spot:
Finally, if you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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The Ultimate Buffalo Chicken Dip
Restaurant-style buffalo wings get made over into an irresistibly addictive dip. Rotisserie chicken, butter and a touch of garlic, make this version the only one you need!
INGREDIENTS
- 12 oz rotisserie chicken, chopped fine
- 6 tbsp butter
- 1 cup hot sauce (I use Franck's original)
- 1/2 tsp garlic powder
- 1/4 tsp Worcestershire sauce
- 16 oz cream cheese, softened (two blocks)
- 1 cup ranch dressing (I use Hidden Valley packets and make them with sour cream and buttermilk)
- 1 1/2 cup sharp cheddar, grated
- green onion, siced fine, to garnish
- celery, diced fine, to garnish
INSTRUCTIONS
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Preheat oven to 350 degrees F. Finely chop chicken and set aside.
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Melt butter in a medium saucepan over medium heat. Add hot sauce, Worcestershire sauce, and garlic powder, stir to combine. Add chicken, cream cheese, ranch dressing and half of the grated cheese. Mix until well combined and pour into a casserole dish. Top with remaining cheese and bake for 20 minutes or until hot and bubbly.
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Garnish with green onion and celery. Serve hot with tortilla chips, crackers and celery sticks.
RECIPE NOTES
Adapted from J. Allen and found in the Brownlee Family Cookbook.
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