Buffalo Chicken Dip

Buffalo Chicken Dip
Yield: 2-1/2 cups Prep 10 mins Cook About 10 mins


  • 2 large boneless, skinless chicken breast halves (1 pound total)
  • 6 tablespoons hot sauce (such as Franks)
  • 1 8 ounce package cream cheese, cut into 1-inch chunks
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 cup shredded cheddar cheese

Make It

1. Place chicken breasts in a medium-size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees F on an instant-read thermometer. Remove chicken to a plate to cool. Shred with 2 forks.

2. Place shredded chicken and hot sauce in a medium-size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.

3. Place in a crock; sprinkle remaining cheese on top. Serve warm (reheat in microwave if needed) with crackers.