How To Make the Easiest Buffalo Chicken Dip
Buffalo chicken dip seems relegated to tailgating sessions and football-watching parties, but why? This creamy, spicy dip is packed with protein and can be a vehicle for eating more vegetables if you serve it that way. This easy version of Buffalo chicken dip is perfect for a quick dinner dip or just the right size to serve a small crowd at your next get-together.
My favorite part is using just one pan so that it can be served and reheated in the same dish. Ready to make dip for dinner? Here’s the easiest Buffalo chicken dip recipe ever.
Easiest Buffalo Chicken Dip: Watch the Video
Buffalo Chicken Dip That You Can Eat for Dinner
While I love a big batch of Buffalo chicken dip that can be made and served from the slow cooker for parties, I also love this creamy, spicy dip enough to want to make it more regularly without a crowd to feed. Enter: this easy one-skillet version. It can do double duty as an easy appetizer or dinner. Partnered with crisp vegetables, bread, or chips, this dip is hearty enough to satisfy hungry families at dinner or just a few friends while you grill burgers.
Key Steps for Easier Buffalo Chicken Dip
- Cook the Buffalo chicken first. Start off by cooking cubed chicken breast in butter and your favorite hot sauce before building the dip. Do this directly in the cast iron pan you’re serving the dip in and you won’t have to dirty another dish later.
- Use residual heat to melt the cheeses. While the chicken is warm, break up the cream cheese and add some of the Colby Jack cheese directly into the pan. The residual heat will soften the cheeses, making them easier to incorporate.
- Broil just before serving. Once the cheese is mixed in, you can take a full stop if you’re serving this dip later. Just before serving, sprinkle the dip with the remaining cheese and broil.
Serving and Storing Buffalo Chicken Dip
If you’re serving this dip at a barbecue or taking it with you to a get-together, heat the dip on the grill or use a quick trip under the broiler to reheat it just before serving. I consider celery a required dip device for Buffalo chicken dip, but feel free to serve it with thick-cut potato chips or other vegetables to make this delicious dip more of a dinner delight.
How To Make the Easiest Buffalo Chicken Dip
Serves4 to 6
- 2 tablespoons
- 1 pound
boneless, skinless chicken breast, cut into 1/4-inch pieces
- 1/2 teaspoon
- 1/2 cup
hot sauce, such as Frank's RedHot Sauce
- 8 ounces
cream cheese, cut into 8 cubes and at room temperature
- 3 ounces
Colby Jack cheese, shredded (about 1/2 cup) and divided
medium scallions (white and green parts only), thinly sliced
Serving options: Kettle potato chips, celery sticks, carrot sticks, or red pepper slices
8-inch ovenproof or cast iron skillet
Measuring cup and measuring spoon
Cutting board and chef's knife
Heat the broiler if desired and melt the butter. (If you'd like a golden-brown top to the dip, arrange a rack in the middle of the oven and heat to broil.) Heat an 8-inch ovenproof or cast iron skillet over medium-high heat. Add the butter and melt.
Add the chicken and salt. Add the chicken and salt and cook, stirring occasionally, until cooked through, about 8 minutes.
Finish cooking the chicken with the hot sauce. Add the hot sauce and cook, stirring to help evaporate any juices left in the pan and using a spatula to break up any larger chunks of chicken, for 3 to 4 minutes more. Remove the pan from the heat to cool slightly.
Add the cream cheese and some shredded cheese. Scatter the cream cheese cubes over the chicken. Let sit for 3 minutes for the cream cheese to soften. Add 1/3 of the Colby Jack and stir until thoroughly combined. Spread into an even layer.
Top with the remaining shredded cheese and scallions. Sprinkle with the remaining Colby Jack and scallions.
Serve immediately or broil to melt the cheese. You can serve the dip immediately or place the whole pan under the broiler until the cheese is golden-brown and bubbly, 1 to 2 minutes.
Serve the warm dip. Serve the dip directly from the pan with chips, celery, or other chopped vegetables.
Make ahead: The dip can be made ahead and refrigerated for up to 2 days. Let come to room temperature and reheat in a warm oven or on an outdoor grill until warmed through.
Storage: Leftover dip can be refrigerated in an airtight container for up to 4 days.