What’s Up, Hungry People!

Okay folks, here it is. I know you’ve been waiting for this one. I whipped up this buffalo chicken dip just once during my college days for a fraternity event, and those guys haven’t stopped reminiscing about it. Yep, even after all these years and those graduation caps thrown into the air, they keep bugging me for another taste. So with the football and tailgating vibes in the air, I thought, why not spill the beans (or, in this case, the dip) and share my sought-after recipe with all of you!

The All-Star Buffalo Chicken Dip Recipe

The best part? My buffalo chicken dip isn’t just a crowd-pleaser, it’s also ridiculously easy to whip up. With just a handful of ingredients, which you can tweak to your heart’s content, and the flexibility to adjust the portions for any sized gathering, it’s a clear winner for any event.

Here’s What You Need:

Chicken breast: The main protein, providing a hearty base for the dip.
Buffalo sauce: Adds the spicy kick and distinctive buffalo flavor.
Cream cheese: Creates a creamy, rich texture and balances the spiciness.
Onion: Offers sweetness and depth when caramelized.
Celery: Adds a crunchy texture and fresh flavor.
Butter: Used for sautéing and combining with panko for a crispy top.
Panko: Gives the dip a crunchy topping when baked.
Green onions: Brings freshness and a mild oniony zest.
Blue cheese crumbles: Adds a tangy flavor contrast; optional topping.
Salt & pepper: Basic seasonings to enhance the overall flavor.
Carrots: Served as a crunchy side, complementing the creamy dip.
Pita bread: Offers a soft bread side option for scooping.
Tortilla chips: A crunchy side for scooping; adds a salty touch.

Let’s Cook!

Start by gently caramelizing the onions on a medium-low flame. You’re aiming for that soft, translucent stage with a hint of golden glam.

Parallelly, give your chicken breast a good boil for around 30 minutes, ensuring it’s thoroughly cooked.

COOKING TIP: Remember the time you struggled with shredding chicken? Say goodbye to those tedious forks and knives. Here’s a game-changer: pop your boiled chicken into a stand mixer with a paddle attachment. Trust me, it’s the secret to flawless, effortless chicken shredding! Once I stumbled onto this, there was no turning back.

Next, get that celery, cream cheese, and some green onions in the mix with your beautifully shredded chicken. The stand mixer, our trusty companion, works wonders here as well, ensuring that the cream cheese perfectly melds with the chicken.

By now, those onions should be glistening and golden. Toss them into the cream cheese and chicken combo while they’re still sending off those warm vibes.

Pour in that zesty buffalo sauce and give it a good mix until the chicken boasts a radiant orange hue.

Got your baking pan ready? Give it a light greasing. I went with two variations – one sprinkled with blue cheese and one kept classic and simple.

In a separate bowl, mix melted butter with panko breadcrumbs until you have a moist, crumbly texture. Layer this over your dip for that extra crunch.

Pop it in the oven and bake until you witness a dance of golden-brown panko and bubbling, warm buffalo dip beneath.

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.

Buffalo Chicken Dip Tips & Tricks:

Optimal chicken shredding: Using a stand mixer makes shredding chicken effortless and consistent.
Adjusting heat level: If you find the dip too spicy or too mild, adjust the buffalo sauce amount to taste.
Serving options: If blue cheese isn’t your thing, consider feta or leave it off entirely.
Caramelizing onions: Low and slow is the key. Resist the urge to turn up the heat to prevent burning.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven.
Veggie alternatives: Swap out carrots and celery for bell pepper strips or cucumber slices for a variation in serving.

Now, you’ve got all the tools and tricks you need to bring this buffalo chicken dip to your next get-together or game day bash. Trust me, once you serve this up, it’s going to be the talk of the party. Hungry People, this is not just a dip; it’s a memory waiting to be made with every delicious scoop. Pair it with your favorite drink, gather your pals, and let the flavors do their magic. Let’s Cook, and more importantly, let’s eat!

Buffalo Chicken Dip

The Starving Chef

This buffalo chicken dip boasts a creamy, spicy blend, perfect for parties and tailgating.

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Prep Time 40

Cook Time 20

Total Time 1

Course Appetizer, Dips, Game Day

Cuisine American, Dips, Game Day, Quick & Easy

Servings

Equipment

Ingredients

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 onions chopped
1 cup blue cheese crumbles
salt & pepper to taste
carrots for serving
pita bread for serving
tortilla chips for serving

Instructions

Bring 5 cups of water to a boil. Add the chicken breasts (add more water to cover, if 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 chopped onion. Sauté 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 attachment, shred the chicken until no large chunks remain.
Season with salt and pepper. Add the cream cheese, green onions, sautéed 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 mix with the panko. Stir until the panko is wet and crumbly. Evenly spread the panko mixture over the top of the dip.
Bake the buffalo dip in the preheated oven for 10-15 minutes or until the panko is golden brown. Garnish with the remaining green onions and blue cheese, as desired. Serve alongside chopped celery, carrots, pita triangles, and chips. Enjoy!