This shredded Buffalo chicken dip features a tasty blend of ranch and blue cheese dressings for a hot, cheesy, flavorful appetizer served with chips
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
450 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until golden and bubbly, about 30 minutes.
Step 3
Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
Step 4
Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8x8-inch baking dish and sprinkle with shredded cheese.
Ingredients
1 cup shredded Cheddar cheese
1 teaspoon olive oil
1 stalk celery, finely diced
2 bone-in chicken breast halves
1 (8 ounce) package reduced-fat cream cheese
0.75 cup blue cheese dressing
0.75 cup ranch dressing
0.33333334326744 cup hot pepper sauce (such as Frank's RedHot®)
