A football season favorite!
I never liked or appreciated anything buffalo - ever. You couldn't get me to eat it, buy it, make it. There were no exceptions! Until a friend of mine brought buffalo chicken dip to a Super Bowl party a couple of years ago, and it just smelled too good to not try. Maybe my palette had developed; maybe I would like it. So I gave it a try - and it was ABSOLUTELY DELICIOUS.
It's spicy, tangy, creamy goodness changed me forever.
I swear - either my sister or my husband ask me to make this for them once a week - and this recipe is so easy, I usually oblige. I would say this is more of a staple in the house during the fall, as it is a perfect football Sunday snack.
This recipe uses a few of my favorite kitchen gadgets, but can be achieved the old school way as well (oven, fork, and a bowl). Let's talk about the Instant Pot and KitchenAid stand mixer for a minute. Of all of the appliances I have in my kitchen, these are the two I use the most. I probably use my KitchenAid stand mixer every day - it doesn't matter if I am cooking or baking. For this recipe I used the Instant Pot to cook the chicken, and the KitchenAid to shred the chicken and combine all of the ingredients.
Also - if for some reason at the end of your party, you still have some of this dip left (I would be surprised), it lasts for a week in the fridge. Yummy goodness forever basically.
🏷 Time: 45mins
Ingredients
1.5lbs Chicken Breast
1c Water
8oz plus 1TBSP of Frank's RedHot (or other buffalo sauce)
1tsp Salt
8oz Cream Cheese
8oz Sour Cream
2TBSP Ranch Seasoning (I like the Pioneer Woman's recipe but you can also buy this pre-made at the grocery store)
1/4c Cheddar Cheese, shredded
1/4c Monterey Jack Cheese, shredded
Directions
Preheat oven to 375F
Stir together water, 1TBSP Buffalo Sauce, and salt
Place chicken breast in the bowl of an instant pot and pour water mixture overtop
Cook at high pressure for 6 minutes, and let the pressure release naturally for 5 minutes before pressing the button to release the remaining pressure
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, sour cream, and ranch seasoning on low speed
Transfer the cooked chicken with about 1TBSP of the cooking liquid to the bowl with the cream cheese mixture, and mix on low for about 90 seconds. The chicken will slowly start to shred (it's like magic)
Pour in 8oz of buffalo sauce, and mix on low for another 30 seconds until fully combined
Transfer to a 8x8 baking dish, or a small cast iron skillet and top with cheese
Bake at 375F for 20 to 25 minutes until cheese is bubbling
Serve warm with chips, crostini, or your favorite veggies.
Enjoy!
If you don't have an Instant Pot or a KitchenAid:
Place chicken in a sauté pan or sauce pot and cover with water and buffalo sauce mixture.
Bring the water to a boil and let it simmer for about 10 minutes until the chicken is cooked. The internal temperature should register 165F
Take chicken off the stove and let rest for about 5 minutes
Shred chicken with two forks and set aside
In a separate bowl, mix the cream cheese, buffalo sauce, sour cream, and ranch seasoning with a hand mixer or a whisk
Toss the chicken and buffalo cream cheese mixture together and proceed with baking as directed
