Buffalo Chicken Dip
Grab some chips and enjoy this spicy, cheesy, party-worthy dip.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Kristen Winston Catering
Featured In:
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Kristen Winston Catering
Featured In:
Ingredients
- 2 pounds chicken breasts, boiled and finely shredded
- 2 tablespoons butter, melted
- 1 cup buffalo wing sauce
- 16 ounces cream cheese
- ¾ cup blue cheese dressing (half of a 12-ounce jar of refrigerated dressing)
- 2 cups mozzarella, shredded
Instructions
- Toss chicken with butter and wing sauce. Marinate for 30 minutes.
- Heat oven to 350 degrees.
- Spread cream cheese in bottom of 12-inch cast-iron skillet. Spread chicken on top of cream cheese, then spread blue cheese on top. Sprinkle mozzarella, and bake for 30 minutes or until bubbly.
- Serve with blue corn tortilla chips and celery sticks.
Watch and share how to make this delicious dip below:
Tips & Notes
Cast iron is a great method for cooking dips, since it retains heat and keeps your dip hotter longer – perfect for parties!
Find More Recipes
www.FarmFlavor.com
5 Comments
Join the discussion and tell us your opinion.
This looks amazing and fairly simple to do. I have never made stuffed anything but these look simple enough to try sometime. I love how you made garlic zucchini noodles to go with the dish. That’s my favorite way to eat zucchini noodles. I use my spiralizer weekly. Definitely one of the best birthday gifts I have received.
These meatballs look delicious! Love that they only take 30 minutes to be made.
I was happy to have the opportunity to review this cookbook as well and even tested the same recipe on my blog! I now want to start at the very beginning and cook my way from the front cover to the back. Every recipe is a gem!
Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken 🙂
Here is a variation which keeps the chicken really moist. grill on pan for the time suggested, then move to a roasting pan. pour a little chicken stock over to coat and cover bottom of pan, then bake 8-10 minutes. The chicken will be very moist while still cooking thoroughly.