Until a year or so ago, I was completely oblivious to the no-holds-barred, unapologetically American––nay, Western-New-Yorkian––concoction that is Buffalo Chicken Dip, or as it was introduced to us, Chicken Wing Dip.
What is Buffalo Chicken Dip?
Buffalo Chicken Dip is pretty much exactly what it sounds like. All the great flavor you expect from a plate of buffalo wings is broken down and transferred into dip form with delicious shredded chicken, lots and lots of blue cheese, ranch, cream cheese (because of course there’s cream cheese), and many generous glugs of hot sauce.
And don’t forget the cheddar cheese, tossed in by the handful and blanketed over the top like that cozy layer of wintry “padding” that may start to set in somewhere in the spare tire region this time of year.
Now, frankly, it’s a betrayal of trust that our cousins who hail from the greater Buffalo area didn’t explicitly inform us of this dip’s existence sooner than they did. The first time I tried it, they had brought it to our house after the long 7-hours-in-a-car journey from Buffalo to New Jersey, and unveiled a cold and congealed mass of spicy cheese and chicken that had chilled in a cooler in the back of the trusty minivan.
I, having no self control and endless curiosity about all things covered in a layer of melted cheese, dug a tortilla chip in and took a bite, and even then I knew. This dip had no equal. It was on another level.
The Perfect Party Food
With the Super Bowl coming up, we interrupt our regularly scheduled Chinese New Year recipe programming for some good ol’ American cheesy goodness.
We know we’ll be kicking back with a hot crock of Buffalo Chicken Dip that we’ve squirreled away in the freezer for *just* the occasion. We serve this Buffalo Chicken Wing Dip with tortilla chips (my personal favorite accompaniment), slices of crusty bread or soft french bread, or with your usual suspects of crudite veggies (e.g., red bell peppers, celery, carrots, cucumbers, etc. It’s practically health food!).
And don’t forget the sprinkling of scallions over the top when it’s hot out of the oven! It makes all the difference.
Ok, let’s get into it. Here’s how to make the ultimate Buffalo Chicken Dip.
Buffalo Chicken Dip Recipe Instructions
First, marinate and roast the chicken. Preheat the oven to 350 degrees F. Mix 1½ tablespoons of olive oil or 2 tablespoons of softened butter with 2 cloves minced garlic. Spread evenly all over the chicken. Then sprinkle the chicken evenly with salt and ground black pepper. Roast for 35-40 minutes.
Remove from the oven, cool slightly, and shred. Give the skin to your dog, and toss the bones, or you can make a small pot of chicken stock if you simmer the bones and skin on the stove for 1 hour (use just enough water so the level is 2-3 inches above the chicken bones. This kind of quick stock is great added to stir-fried vegetables or to replace water when steaming rice, for extra flavor! Waste not, want not we always say).
Next, combine the chicken…
8 ounces of cream cheese, ½ cup Greek yogurt, ½ cup milk, ½ cup of blue cheese crumbles…
…¾ cup grated cheddar cheese, 1½ tablespoons Ranch seasoning, ½ cup hot sauce, and the white parts of the scallions.
Pour the mixture into a shallow baking dish, and sprinkle with the remaining 1¼ cups of grated cheddar cheese.
Bake for 30 minutes at 350 degrees F, until the cheese is melted and bubbly. Garnish with the green parts of the scallions.
Serve hot with celery sticks, sliced red bell peppers, slices of toasted bread, tortilla chips, and/or crackers.
Buffalo Chicken Dip
Ingredients
- 2 chicken breasts (bone-in, skin-on)
- 2 tablespoons butter (30g, melted)
- 2 cloves garlic (minced)
- Salt and ground black pepper
- 8 ounces cream cheese (225g, at room temperature)
- ½ cup Greek yogurt (120g)
- ½ cup milk (120 ml)
- ½ cup blue cheese crumbles (70g)
- 2 cups grated cheddar cheese (250g, divided)
- 1½ tablespoons Ranch seasoning mix
- ½ cup hot sauce (a buffalo wing sauce, such as Frank’s)
- 2 scallions (finely chopped, with white and green parts separated)
Instructions
- First, marinate and roast the chicken. Preheat the oven to 350 degrees F. Mix 1½ tablespoons of olive oil or 2 tablespoons of softened butter with 2 cloves minced garlic. Spread evenly all over the chicken. Then sprinkle the chicken evenly with salt and ground black pepper. Roast for 35-40 minutes.
- Remove from the oven, cool slightly, and shred. Give the skin to your dog, and toss the bones, or you can make a small pot of chicken stock if you simmer the bones and skin on the stove for 1 hour (use just enough water so the level is 2-3 inches above the chicken bones. This kind of quick stock is great added to stir-fried vegetables or to replace water when steaming rice, for extra flavor! Waste not, want not we always say).
- Next, combine the chicken, 8 ounces of cream cheese, ½ cup Greek yogurt, ½ cup milk, ½ cup of blue cheese crumbles, ¾ cup grated cheddar cheese, 1½ tablespoons Ranch seasoning, ½ cup hot sauce, and the white parts of the scallions.
- Pour the mixture into a shallow baking dish, and sprinkle with the remaining 1¼ cups of grated cheddar cheese.
- Bake for 30 minutes at 350 degrees F, until the cheese is melted and bubbly. Garnish with the green parts of the scallions.
- Serve hot with celery sticks, sliced red bell peppers, slices of toasted bread, tortilla chips, and/or crackers.
nutrition facts
Sorry, but I had to laugh my ass off that this was new to you. New Yorkers! This is a staple in okieland and Texas. That said, your recipe is excellent, and that is compared to all the similar recipes available here.
P.S. New York cannot claim this, as much as you might like to. It’s been around in the south forever!
Hah fair enough, okiegirl! I think the “Buffalo” aspect might draw some sensitivities from the Western New York set, however! And trust me, I couldn’t believe I’d never had it either given how tasty it is.
This isn’t a very nice comment. They’re a family of bloggers putting a lot of time and energy into sharing knowledge with the world––and pieces of different cultures that I’m sure YOU’RE not familiar with, and you don’t see them laughing at anyone. Frankly, I think your comment is rude.
I made this dip over the weekend, and it was a HIT! I’ve already received requests to make it again, and it’s only Tuesday! I have made several of your recipes and they’ve consistently turned out well. Thank you for everything you do!
Hi Carol, thank you so much for your high praise.
Superbowl terrible, half-time even worse, but this dip was awesome!
We couldn’t agree more ahahahahahah–thank you!
Watching the Super Bowl, eating your dip. 4th Quarter & 3 minutes to go. Both are awesome! So far I’ve only had it with veggies. I’m pacing myself. Great recipe!
Hey Sharon! Glad you had the dip–I’m sure it was spicier than the game ^_^
Hiya – this looks FABULOUS! I just wonder what ranch seasoning is. I live in Australia so I don’t have access to packs of it like you do. If you can list the ingredients I might be able to make it up or see if there is any equivalent here.
I really REALLY love your blogs
Regards
Lorelle
Try this
https://thepioneerwoman.com/food-and-friends/homemade-ranch-seasoning-mix/
Thanks, Lorelle! And thank you, Nance! :)
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Thank you, Fiona!
Do you have any recipes for oxtail and daikon for instant pot?
Hey Mary Lee, we’re working on a recipe for braised beef with daikon in an Instant Pot right now! It’s going to be posted next week. It’s not for oxtails specifically but could definitely be adapted for an oxtail substitution. Subscribe to our email list, and you’ll be notified when it comes out!
You had me at Frank’s hot sauce!
Our thoughts as well ;)
Yes. Frank’s is the best!!!
Mouth watering…
:)