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chicken dip

All Photos: Ryan Hughley

buffalo chicken dip

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Score the first touchdown of football season with this hot and cheesy buffalo chicken dip

Growing up you probably learned about the four seasons that divide a year: winter, spring, summer and fall. How many of you weren't aware that there is, in fact, a fifth season—football. 

Football season is the time of year when the hot hazy days of summer make way for the cooler temperatures of autumn. For most Southerners that means chunky sweaters, chili and tailgating parties. It's an undeniable truth that down South football is king. 

From Texas all the way to Florida, countless family and friends look forward to gathering around the television to cheer on their favorite football teams. That means there's likely a ton of food around as well. If you're one of the lucky (or unlucky?) people tasked with hosting a game night watch party, you likely know all too well how stressful feeding hoards of excited fans can be. 

Thankfully, cooking on game day is much easier than it sounds, especially with this buffalo chicken dip. Made with what should be an illegal amount of cheese, shredded chicken, hot sauce and blue cheese crumbles, this is a dish that every one of your guests will enjoy. 


Buffalo Chicken Dip
Servers: 8 to 10
Hands on Time: 10 minutes
Total Time: 45 minutes 

Ingredients
3 large boneless skinless chicken breasts 
8 ounces cream cheese - cubed
1 cup hot sauce - (we like Louisiana Hot Sauce)
1 1/2 cup shredded mozzarella cheese 
1 1/2 cup shredded  cheddar cheese 
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
optional blue cheese crumbles to garnish 


Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add chicken breast and simmer until cooked through, about 25 minutes. Transfer to a cutting board. Once the chicken is cool enough to handle, use two forks to shred the chicken into bite-sized pieces.

Heat the oven to 350 degrees. Spray a 9x9-inch baking pan with non-stick cooking spray.

Add cream cheese, black pepper, garlic powder and hot sauce to a medium saucepan. Heat until mixture cream cheese has dissolved.

Place shredded chicken and 1 cup of mozzarella cheese and 1 cup of cheddar cheese in baking dish. Pour the cream cheese hot sauce mixture evenly over the chicken. 

Bake until bubbling, about 20 minutes, then sprinkle the rest of the shredded cheese over the top. Continue to bake until the cheese is melted and browned, about 10 minutes.

Let stand 10 minutes before serving and garnish with blue cheese crumbles

 


Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously. 

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