Buffalo Chicken Dip

Holy crap, this recipe was GOOD. I am not a big buffalo sauce fan, however, when my boss brought a sampling of this dip into the office and I tried it, I was HOOKED. The recipe was easy, delicious, and referred to as crack by one of my friends. It did have a bit of a kick to it, which J enjoyed. In the future, I might go a little easy on the buffalo sauce, but it wasn't SO spicy that it turned me off from it. Nope...I just dealt with it.   It is served hot, however, when I tried it cold in the office, it was just as delicious! The original recipe calls for bleu cheese crumbles to be placed on top, but I am not a bleu cheese fan, so I skipped that part. I don't think it was really missed but adding it in is up to you!

Buffalo Chicken Dip
Makes: 10-15 servings
Cook time according to Rachel: 30-35 mins
How difficult was this for Rachel? Easy!


3-4 boneless chicken breasts
2 8oz packs cream cheese
1 pkg ranch seasoning
8 oz Monterey Jack cheese (I used colby combo)
10-12 ox buffalo sauce (I used Texas Pete)

Chips/crackers to dip

Crumbled Bleu Cheese if desired


Preheat oven to 450 degrees

Fill large pot with water. Bring to boil. Add in chicken. Boil 10-15 mins until completely cooked through. This was my first time ever boiling chicken!

While chicken is cooking, combine cheese, cream cheese, Ranch seasoning and buffalo sauce. Mix thoroughly.
Remove chicken from pot and shred. Duke was so kind to help me out.
Add shredded chicken to buffalo sauce/cheese mix.
Place in a greased glass baking dish and bake for 20 mins.



  1. I absolutely love this dip! It is much better than the Velveeta version. Thanks so much for sharing this recipe!