Buffalo Chicken Dip
Buffalo Chicken Dip
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 pound chicken tenderloins
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 ounce ranch salad dressing & recipe mix, dry mix
- 1 tablespoon olive oil
For the Dip
- 8 ounces Colby Jack cheese, finely shredded
- 8 ounces shredded cheese, such as cheddar or Monterey Jack
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup Frank's RedHot Wings Buffalo Sauce, or to taste
- 1/4 cup fresh chives, finely chopped, plus more for garnish
For Serving
- 1 bag tortilla chips
Instructions
- 1
Preheat oven to 375°F. Place chicken thighs and tenderloins on a clean cutting board. Season liberally with black pepper, onion powder, garlic powder, cayenne pepper, and ranch salad dressing & recipe mix. Drizzle with olive oil. Mix thoroughly by hand to ensure all chicken pieces are fully coated.
⏱️ 5 min•🌡️ 375
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until well-done and browned on all sides, about 8-10 minutes. Remove chicken from the pan and place on parchment paper to cool slightly.
⏱️ 10 min
- 3
Once cooled enough to handle, dice the cooked chicken into small, bite-sized pieces.
⏱️ 5 min
- 4
In a large mixing bowl, combine the Colby Jack cheese, the second package of shredded cheese, and the softened cream cheese. Add the ranch dressing and Frank's RedHot Wings Buffalo Sauce. Finely chop the fresh chives and add them to the bowl. Add the diced cooked chicken.
⏱️ 5 min
- 5
Using a spatula, fold all ingredients together thoroughly until well combined and the mixture is thick.
⏱️ 5 min
- 6
Transfer the entire dip mixture into a cast iron pan or an oven-safe baking dish, spreading it evenly. Top the mixture with an additional layer of shredded cheese.
⏱️ 3 min
- 7
Bake in the preheated oven for 15-20 minutes, or until golden brown and bubbly. Remove from the oven.
⏱️ 20 min•🌡️ 375
- 8
Garnish the hot dip with more freshly chopped chives. Serve immediately with tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Dip
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 pound chicken tenderloins
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 ounce ranch salad dressing & recipe mix, dry mix
- 1 tablespoon olive oil
For the Dip
- 8 ounces Colby Jack cheese, finely shredded
- 8 ounces shredded cheese, such as cheddar or Monterey Jack
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup Frank's RedHot Wings Buffalo Sauce, or to taste
- 1/4 cup fresh chives, finely chopped, plus more for garnish
For Serving
- 1 bag tortilla chips
Instructions
- 1
Preheat oven to 375°F. Place chicken thighs and tenderloins on a clean cutting board. Season liberally with black pepper, onion powder, garlic powder, cayenne pepper, and ranch salad dressing & recipe mix. Drizzle with olive oil. Mix thoroughly by hand to ensure all chicken pieces are fully coated.
⏱️ 5 min•🌡️ 375 - 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until well-done and browned on all sides, about 8-10 minutes. Remove chicken from the pan and place on parchment paper to cool slightly.
⏱️ 10 min - 3
Once cooled enough to handle, dice the cooked chicken into small, bite-sized pieces.
⏱️ 5 min - 4
In a large mixing bowl, combine the Colby Jack cheese, the second package of shredded cheese, and the softened cream cheese. Add the ranch dressing and Frank's RedHot Wings Buffalo Sauce. Finely chop the fresh chives and add them to the bowl. Add the diced cooked chicken.
⏱️ 5 min - 5
Using a spatula, fold all ingredients together thoroughly until well combined and the mixture is thick.
⏱️ 5 min - 6
Transfer the entire dip mixture into a cast iron pan or an oven-safe baking dish, spreading it evenly. Top the mixture with an additional layer of shredded cheese.
⏱️ 3 min - 7
Bake in the preheated oven for 15-20 minutes, or until golden brown and bubbly. Remove from the oven.
⏱️ 20 min•🌡️ 375 - 8
Garnish the hot dip with more freshly chopped chives. Serve immediately with tortilla chips.
⏱️ 2 min