Buffalo Chicken Dip

Total Time:
1 hr 35 min
20 min
1 hr 15 min

4 to 6 servings

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1/2 cup plus 2 tablespoons hot sauce, such as Frank's RedHot
  • 1/2 cup sour cream
  • 1/2 cup olive oil mayonnaise
  • 1 cup shredded Cheddar
  • 1/2 cup blue cheese crumbles
  • 3 green onions, sliced thin
  • 4 stalks celery, cut into sticks
  • 3 carrots, peeled and cut into sticks
  • Serving suggestions: chips and assorted crudites
  • In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.

  • Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.

  • Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.

  • Serve immediately, with the chicken, celery, carrots, chips and other crudites.

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    Buffalo Chicken Dip

    Recipe courtesy of Food Network Kitchen