Stovetop Buffalo Chicken Dip
This Stovetop Buffalo Chicken Dip is a creamy, flavorful appetizer loaded with chicken, cheese, and buffalo sauce.
Equipment
- Measuring cups and spoons
- cast iron skillet
- Whisks
Ingredients
Base Ingredients
- 1 teaspoon olive oil
- 2 to 3 cloves garlic minced
- 16 ounces cream cheese softened and chopped into cubes
- 1.5 cups buffalo sauce I use Frank’s Red Hot
- 1 cup ranch dressing
- 2 to 3 cups cooked shredded chicken breasts
- 2 cups shredded cheddar cheese
- 0.5 cup crumbled blue cheese for topping
- chopped fresh parsley for garnish
- serving items celery sticks, crackers, tortilla chips, etc…
Instructions
Cooking Instructions
- Heat oil in a 10-inch cast iron skillet or a large saucepan set over medium heat. Add garlic to the hot oil and cook for 15 seconds or until fragrant.
- To the saucepan add the cubed cream cheese, buffalo sauce, and ranch dressing; decrease heat to medium-low and cook for 8 to 10 minutes, or until mixture is smooth and cream cheese is completely melted and creamy. Whisk frequently.
- Add shredded chicken and cheddar cheese to the saucepan; mix and stir until well combined. Continue to cook until heated through and cheese is melted.
- Remove from heat. Garnish the dip with blue cheese crumbles and parsley.
- Serve with celery sticks, crackers, tortilla chips, veggies, etc…
Notes
You’ll need 2 to 3 cups of cooked, shredded chicken. You can use leftover chicken breasts or a rotisserie chicken – just shred the meat before adding it to the sauce. To make this dip a little lighter, use Neufchatel cheese, which is similar to cream cheese but has a lower fat content. Store leftovers in an airtight container and keep them in the fridge for up to 4 days.
Nutrition
Serving: 0.25cupCalories: 312kcalCarbohydrates: 3gProtein: 13gFat: 28gSaturated Fat: 12gCholesterol: 79mgSodium: 1262mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 644IUVitamin C: 1mgCalcium: 183mgIron: 1mg
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