There are lots of buffalo chicken dip recipes out there, but most call for canned chicken. This one calls for poaching fresh chicken breasts first, which gives this dip a much better flavor and texture.


  • 4 boneless, skinless chicken breasts
  • ¼ cup buffalo wing sauce, or to taste
  • 1 (8-oz.) pkg. cream cheese
  • 1 (8-oz.) bottle ranch dressing
  • 1 (8-oz.) pkg. shredded cheddar cheese


  1. Boil the chicken breasts in water or chicken broth for 15–20 minutes until cooked.
  2. Cool, then finely dice or shred and put in a 9×13-inch baking dish.
  3. Preheat oven to 350 degrees.
  4. Sprinkle the hot sauce all over the chicken.
  5. Mix the cream cheese with the ranch dressing and pour over the chicken.
  6. Cover with cheese.
  7. Bake 20 minutes or until heated through and cheese is melted.
  8. If desired, garnish with chopped green onions. Makes 5–6 cups.

Serving suggestions

Tortilla chips or scoops; celery stalks; sliced baguette, or sturdy crackers (like Triscuits).

Source: “Fast & Fabulous Party Foods and Appetizers” by Gwen McKee & Barbara Moseley.

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Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...