The Easiest Buffalo Chicken Dip Ever!

Buffalo chicken dip is a favorite in our family. Yesterday was father’s day and my task was to bring an appetizer to the cookout. I asked my husband what he wanted, and he requested a buffalo chicken dip.. easy enough! What makes it so much easier is my new Kitchen aid stand mixer. I am so thankful I finally pulled the trigger on this machine! One of the things I hate most in cooking is shredding any type of meat, but especially chicken. Now I don’t have to do anything besides turn a dial!

I decided to try out the mixer for mixing the entire dip, not just shredding the chicken. And it turned out to be the best dip I’ve ever made! Everything was incorporated perfectly. Usually the cream cheese is a pain to break up and mix in evenly, but the mixer did all the work for me!

The perfect bite of this recipe is an edge piece with a little burnt cheddar cheese from the top layer and a good chunk of buffalo chicken on a pita chip.

We like our dip pretty spicy so if you’re not a fan, feel free to up the amount of ranch, reduce the amount of buffalo sauce, or both! You can also use blue cheese if you prefer or even add some BC crumbles on top.

You can also make this recipe way easier if you use canned chicken or a pre-cooked rotisserie chicken. I had neither so I went with the boiled and shredded chicken.

We ate this so fast, as soon as it came out of the oven, I wasn't even able to get a picture of it baked!

Prep time: 20 mins

Cook time: 40 mins

Ingredients:

· Salt and pepper to taste

· 2 large chicken breasts

· 8 oz. cream cheese (room temp)

· 1 cup buffalo or hot sauce

· ¾ cup ranch dressing

· 2 cups cheddar cheese, divided

· 2 tbsp. scallions

· A bag of baked pita or tortilla chips

Directions:

1. Preheat oven to 400*.

2. Bring a seasoned pot of water to a boil. Add chicken breasts and simmer, covered, for 10 minutes. Remove one breast after 10 minutes and check internal temp. Chicken is done at 165*. If not 165*, return to pot and add 5 minutes of boil time. Continue adding 5 minutes until chicken reaches 165*. Do not over boil or chicken will be rubbery.

3. Remove chicken from pot and put both breasts into Kitchen aid stand mixer (or use a deep bowl and hand mixer). Turn to level 2 or 4 to shred chicken. (or shred by hand)

4. Add cream cheese, buffalo sauce, ranch and ½ the cheddar cheese to bowl. Mix on low until well incorporated. (or mix by hand)

5. Transfer mixture to 8x8 baking dish.

6. Top with the rest of the cheddar cheese & scallions. Drizzle buffalo sauce over top if desired.

7. Bake for 30-40 minutes or until sides are bubbling and top layer is melted.

8. Brown under broiler if desired.