Buffalo Chicken Dip is my all-time favorite appetizer, and this recipe is hands down the best way to make it. Its simple and delicious and a real crowd-pleaser.
Ive made buffalo chicken dip a couple of hundred times. Thats no exaggeration either! It has been my favorite snack since I was in high school (and Im old yall).
Pretty much every football game, every party, every event that needed food this was on the table.
The one that is in these pictures I actually wrapped up and took to a ladies night at a friends house that night. Its the PERFECT appetizer to take to friends.
As I mentioned above, oftentimes it’s the ingredients or the baking that causes your chicken dip to separate or get greasy. Here are a few tips to consider to prevent that from becoming an issue: Be careful not to use too much cheese!
Why is my Buffalo Dip greasy?
If your dip has a greasy or oil texture or pools in the dip, it means that you have not mixed your ingredients together well enough.
They have not fully come together and are separated in the cooking process. Put back on the stove if this is the case, heat it up and mix constantly for a few minutes.
This should help prevent the ingredients from separating.
How to make Buffalo Chicken Dip:
This recipe is very easy to make. You can make it as spicy or as mild as you like depending on what kind of buffalo sauce you use, and how much you use.
Shred your cooked chicken, heat up all your other ingredients, and add in the shredded chicken. Any party or event you bring this too, it will be the first one fully gone!
- Chicken (boneless and skinless) shredded.
- Cream Cheese (softened)
- Ranch Dressing
- Buffalo Sauce (add to taste)
- Shredded Cheddar Cheese
- Sour Cream
Step one: Prepare a saucepan with non-stick cooking spray. Since you will be melting cheese, it can get pretty messy, so I have a pretty heavy hand when I am spraying this.
Step two: Over low heat melt cream cheese, ranch dressing, buffalo sauce, and shredded cheese, and once that is melted add in chicken.
Step three: Mix together ingredients well then remove from heat. Add in sour cream and mix in well. At this time, you can add in more buffalo sauce to taste.
- Tips: I prefer mine to be very spicy and we add the entire cup of sauce. You can always add more to taste once its done.
For this recipe, you can use a precooked canned chicken or cook your own chicken breast and shred it.
If you know you will be making this, I suggest making my slow cooker all-purpose chicken.
You can make several breasts and use some for this and some for another recipe.
It saves me so much time to make it ahead of time when I know I will be making this or other recipes that call for pre-cooked chicken.
Cheesy Buffalo Chicken Dip You Need To Try
FAQ
How do you reduce grease in buffalo chicken dip?
How do you get grease out of dip?
How do you make dip less oily?
Why is my buffalo chicken dip too thick?
How do you make Buffalo Chicken dip?
Buffalo Chicken Dip is my all-time favorite appetizer and this recipe is hands down the best way to make it. It’s simple and delicious and a real crowd-pleaser. Prepare a saucepan with nonstick cooking spray. Over low heat melt cream cheese, ranch dressing, buffalo sauce, and shredded cheese. Once melted add in chicken.
How long does Buffalo Chicken dip last?
For food safety, any dip containing cream cheese or sour cream should not be left at room temperature for more than 2 hours. When stored properly, buffalo chicken dip can be stored in the refrigerator for 2-3 days or in a standard freezer for up to 3 months.
Can you freeze Buffalo Chicken dip?
For food safety, any dip containing cream cheese or sour cream should not be left at room temperature for more than 2 hours. Freezing buffalo chicken dip is another option. If you’re storing dip in a standard freezer, you’ll be able to keep it for up to 3 months. In a deep freezer, properly stored dip can last up to 6 months.
How do you make Buffalo dip with cream cheese?
Cream cheese is in every buffalo dip recipe I’ve seen – this has enough emulsifiers on its own. Heat all ingredients besides the chicken, and then blend them (stick, food processor, or blender should wall work, you could whisk them in a pinch). Once everything is hot and blended, fold in the chicken. This is how we do it, and it’s never separated.