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Buffalo Chicken Dip-A Party Must Have

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Donna Urso

I like to have snacks and dips on hand for impromptu gatherings. Buffalo Chicken Dip is one of my favorite dips.  It is easy to make and always a crowd-pleaser.  

Buffalo Chicken Dip can be served either hot or cold, so it is perfect for any situation.

Donna's Buffalo Chicken Dip

Buffalo Chicken Dip
Buffalo Chicken Dip


Buffalo Chicken Dip
I start by poaching a chicken breast covered with water seasoned with salt, peppercorns, and a bay leaf.  You don't have the time for that?  Not to worry, you can easily substitute canned chicken, but if you have the time go ahead and poach your own chicken.

With just five main ingredients, this Buffalo Chicken Dip is a simple dip to prepare.  You probably have all the ingredients on hand to make it right now.  

I always think it is better to make a dip like this a day ahead of serving to give the flavors time to settle in.  Make it today or tomorrow and you'll have a tasty dip for weekend football watching or friends dropping by.


Buffalo Chicken Dip Ingredients
Buffalo Chicken Dip Ingredients

Donna's Buffalo Chicken Dip


  • 1 boneless chicken breast
  • 1 teaspoon kosher salt
  • 6-8 whole peppercorns
  • 1 bay leaf
  • 8 ounces cream cheese (low fat may be substituted)
  • 1/2 cup chopped celery
  • 1/2 cup crumbled blue cheese
  • 1/2 cup Frank's Red Hot Sauce




Directions
Place the chicken breast in a saucepan.  Cover the chicken breast completely with water.  Add the salt, peppercorns, and bay leaf.  Bring the water to a boil and then reduce to a gentle simmer.

Cover the pot and cook until the chicken breast falls apart when pricked with a fork, about 50-60 minutes.  Drain the chicken and set it aside to cool.  Shred the chicken.

In a medium bowl, mix together the remaining ingredients with the shredded chicken breast until well combined.  Fold in the shredded chicken, mixing well.

Mixing the Buffalo Chicken Dip
Mix the Ingredients Well

Cover and chill the dip, allowing the flavors to meld.    When serving hot, preheat the oven to 350 degrees F.  Place the dip in a small heatproof casserole.  Cook for 20- 30 minutes until bubbly.  Serve with crackers and celery spears.  This dip is yummy when served either hot or chilled.

I've been working on an appetizer Pinterest Board for a while.  I have accumulated more than one hundred links to yummy-looking appetizer recipes. Follow me on Pinterest as I curate recipes for you to my boards.

I appreciate your shares on social media.  Share this post with your friends on Facebook, Twitter, Pinterest, and Yummly.



Enjoy!

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