My mom makes the most incredible buffalo chicken dip. If you follow me on social media, you’ve seen it at many a watch party! She roasts bone-in chicken breasts, then chops up the chicken, mixes it with Frank’s buffalo sauce, pours a cream cheese-blue cheese mixture on top and adds a bit of cheddar halfway through baking. YUM!
It should be noted that this is a really hearty appetizer because it’s jam-packed full of chicken! This recipe also easily doubles in a 9×13″ to feed a crowd.
This is the ultimate game-day dip if you ask me. We love this with crackers, tortilla chips, and celery sticks. It’s got just the right amount of heat that’s balanced by the coolness of the blue cheese. If you make this once, you’ll want it at every party! Thanks, Mom, for sharing this recipe with us.
Mama Rose Table’s Buffalo Chicken Dip
2 bone-in chicken breasts
6 oz Frank’s RedHot Buffalo Sauce (or similar)
1 8-oz block cream cheese (full fat)
8 oz blue cheese dressing
4 oz shredded sharp cheddar
- Season chicken breasts with salt and pepper and rub with olive oil. Roast at 350 degrees for 35-40 minutes or until thermometer inserted in the center reads 165 degrees. Let cool, remove skin, and finely chop the chicken.
- Preheat oven to 350 degrees. In a 8″ baking dish, combine shredded chicken with buffalo sauce and spread to form an even layer.
- In a saucepan over medium heat, stir together the cream cheese and blue cheese dressing until the cream cheese has melted and the mixture is uniform and smooth. Pour the mixture over the chicken. Bake uncovered for 20 minutes, then sprinkle with shredded cheddar and bake uncovered for another 10 minutes. Let stand 10 minutes before serving.
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