This chunky buffalo chicken dip is loaded with meat and over the top with flavor. Spicy buffalo wing sauce heats up a thick and creamy ranch flavored base and is baked to a golden, bubbly perfection. Serve with tortilla chips or pita wedges, and crispy celery.
PREP TIME 10 minutesminutes
COOK TIME 12 minutesminutes
TOTAL TIME 22 minutesminutes
YIELD 8servings
Ingredients
For the Buffalo Chicken Dip:
1tbspbutter
2tspminced garlic
2green onionswhite and greens separated and then chopped
Preheat a large skillet over medium-high heat. Add the butter and melt it until it bubbles. Add the garlic and the chopped white part of the green onions. Stir them and cook for 30 seconds or until fragrant and the garlic starts to turn golden.
Add the wing sauce to the pan along with just half of the chopped chicken. Stir gently. Bring the mixture to a simmer and cook until the sauce is bubbly. Let cook for 1 minute without stirring.
Reduce the heat to low and add the cream cheese. Break it up into chunks as it warms through and gently fold it into the hot buffalo sauce. Turn the heat off the burner.
Fold in the sour cream and dry ranch seasoning. Gently fold in the remaining half of the chopped chicken. Transfer the mixture to a 1 qt baking dish. Sprinkle the shredded Monterey jack cheese over the top and transfer to the oven.
Bake the dip for 10 minutes or until the cheese has melted and the dip is bubbling hot.
Place the baking dish on the stovetop and turn on the oven's broiler. While the broiler preheats, sprinkle the blue cheese over the top. Broil the dip for 1 - 2 minutes until the top is bubbly and starting to turn a golden brown.
Just before serving, add the remaining green parts of the chopped green onions. Serve along with the pieces of bread, chips, or crackers and crispy celery sticks. The dip tastes best once it has been allowed to cool for 10 minutes after baking. It will be blazing hot right out of the oven.
Recipe Notes
Extra Chunky Buffalo Chicken Dip
For extra-hungry times or if you prefer a really meaty chicken dip, double the amount of chopped chicken to a full 4 cups. You won't need to adjust the rest of the sauce.Add 2 cups with the wing sauce and fold in the remaining 2 cups after the sour cream.
Make Ahead Tips
This is a perfect make ahead party dip. You can prepare the base sauce up to 24 hours in advance. Spread it into the baking dish and cover with aluminum foil. Store the dip in the fridge.Before baking, sprinkle the Monterey Jack cheese over the top. You may need to add a few minutes of baking time for the dip to warm through completely.