Okay folks, here it is. Few recipes are requested as much as this one is. I made buffalo chicken dip ONCE in college for a fraternity event and the guys have not stopped asking me to make it for them since. Seriously, we’ve been graduated for YEARS and they still ask about it. With football and tailgating season coming up, I’ve decided it’s finally time I share my secret recipe with the world.
Luckily the recipe for my party-stopping buffalo dip is actually extremely easy. It requires few ingredients that can be adjusted to your liking and easily doubled or tripled depending on your event.
Begin by caramelizing the onions over a medium low heat until they are translucent and just starting to turn golden brown. While the onions are caramelizing, boil the chicken breast in water for about thirty minutes, or until the chicken is cooked through.
COOKING TIP: Forget shredding your chicken with a fork or cutting it up by hand! Use a stand mixer with a paddle attachment – it will perfectly shred the chicken for you! My mind was blown away by how well this trick worked. I certainly know I will never been hand shredding my chicken again.
Mix together the celery, cream cheese and green onions along with the shredded chicken. The stand mixer really comes in handy here too. Combine the ingredients until the cream cheese is completely incorporated into the chicken.
At this point, your onions should be super soft and on the verge of turning golden brown. Add them, while they are still piping hot, into the cream cheese and chicken mix.
Then dump in the buffalo sauce, then use the mixer to stir until the chicken is completely orange.
Grease a pan – or a few if you are making a lot of dip! I made two varieties: one topped with blue cheese and one plain.
Then in a small bowl, whisk together the melted butter and panko until all the panko is wet and crumbly.
Spread the panko over the tops of the dip in an even layer. Bake until the panko is golden brown and the buffalo dip is warmed through.
Top the dip with the blue cheese crumbles and the remaining green onion. Personally, I dislike blue cheese, and I’m sure there are others out there who do too, so I like to make an option sans blue cheese for myself and any other blue cheese haters who might show up to the party.
This dip can be eaten hot or cold, but is definitely best enjoyed alongside an ice cold beer!
Buffalo Chicken Dip
- 32 oz chicken breast
- 2 cups buffalo sauce
- 8 oz cream cheese room temperature
- 1 cup onion chopped
- 2 ribs celery chopped + more for serving whole
- 4 tablespoons butter
- ½ cup panko
- 3 green onion chopped
- 1 cup blue cheese crumbles
- salt & pepper to taste
- carrots for serving
- pita bread for serving
- tortilla chips for serving
- Bring 5 cups of water to a boil. Add the chicken breasts (add more water to cover, as needed). Boil the chicken for 30-40 minutes, or until cooked through.
- While the chicken cooks, add a tablespoon of butter to a skillet over medium low heat. When the butter has melted, add the white onion. Saute until the onion is translucent and just beginning to caramelize, about 30 minutes.
- Preheat the oven to 350 F. Strain the chicken breasts. Using a stand mixer with a paddle, shred the chicken until no large chunks of chicken are left.
- Season with salt and pepper. Add the cream cheese, green onion, sauteed onions and chopped celery. Stir until combined, then pour in the buffalo sauce. Mix until the sauce has been completely incorporated.
- Grease a glass baking dish with oil spray or butter. Pour the buffalo dip into the dish.
- In a small bowl, melt the remaining butter and add it to the panko. Stir until the panko is wet and crumbly. Spread the panko over the top of the dip.
- Cook the buffalo dip in the oven for 10-15 minutes or until the panko is golden brown. Garnish with the remaining green onion and blue cheese, as desire. Serve alongside chopped celery, carrots, pita triangles, and chips. Enjoy!