Have I told you that this dip is CREEEEEEEAMY? And I don’t mean regular creamy, but super creamy. When I first stumbled upon this dip at a friend’s party in Boston a few years ago, I had never tried a dip with pulled chicken before, nor did I expect meat in a dip. In Austria, that’s not common at all. So, I loaded my tortilla chip with this bubbly, right out of the oven dip and …. it tasted strange. It took me a few bites to get used to the chicken in the dip and a few more bites to madly fall in love with it.
Often, the ingredients for buffalo chicken dip are whisked together when cold and are later transferred to a casserole dish for heating up in the oven. I skipped this step to make an easier and way quicker version on the stove-top. I also substituted the ranch dressing that often pops up in recipes with sour cream. That’s what makes this buffalo chicken dip sooooooo creamy: The combination of cream cheese and sour cream. No mayo. Nope. Not necessary at all.
I hope you’ll like it as much as I do. I’m sure it will be the perfect dip for the upcoming Superbowl. And again this year: Go pats!
Recipe for Stove-top Buffalo Chicken Dip
Season the chicken breasts and cook until the meat is cooked through.
First of all, you’ll need some cooked chicken. Season the chicken breasts with salt and pepper on both sides and place in a pan with 1 tablespoon oil. Cook on both sides until cooked through, about 13-15 minutes. The cooking time varies depending on the size of the chicken.
Shred the chicken with two forks.
Cut each chicken breast in two or three parts and shred the chicken with two forks. Alternatively, you could transfer the chicken pieces to a stand mixer fitted with the paddle attachment and mix on low speed – or use a hand mixer. I always use forks because it feels wrong to mix a chicken… Shred the chicken while still hot or at least warm since cold chicken is tough to shred.
Add cheese and chicken.
Heat the pan you used to cook the chicken (do not clean in between) and add the cream cheese. Stirring often with a whisk, melt the cream cheese over low to medium heat. Once it is creamy, add sour cream. Whisk until smooth and hot.
Add cheese and chicken and let ingredients heat up.
Add the hot sauce (I used Sriracha).
Whisk in some hot sauce and salt to taste. I usually add 3 tablespoons Sriracha for a mild dip and more for a fierier one.
Heat the dip again when all ingredients are added.
The dip is ready when the cheese has melted. If you prefer a more liquid dip (which is perfect for dipping with fragile tortilla chips), add a few tablespoons of milk. The dip will thicken as it cools.
Garnish with chopped parsley/cilantro and more grated cheese if you like.
Store leftover dip in the fridge. For reheating, add the dip to a small pan or saucepan together with a dash of milk and heat over medium heat while stirring constantly.
If you are looking for other great cheese dips, here are my favorites:
Recipe for quick and easy cheese dip
If you are looking for the easiest and great tasting cheese dip (pic above), try this recipe. It’s perfect for lazy weekdays (4 ingredients you probably have at home).
Recipe for Bacon and Beer Cheese Dip
Not quite as quick as my Quick cheese dip above, but with BACON and BEER. Do I have to sell it any further? Find the recipe for my bacon and beere cheese dip here.
This buffalo chicken dip is super creamy and ready in no time since I cook it on the stove-top. I substituted the common ranch dressing with sour cream. I usually use about 3 tablespoons of Sriracha for a mild dip but please feel free to add (a lot) more for a fierier version. If you prefer a more liquid dip, add a few tablespoons of milk.
Ingredients
- 3/4 lb (340 g/12 oz) boneless, skinless chicken breasts (about 2 small), makes about 2 1/4 cups shredded chicken
- 8 oz/225 g cream cheese, cut into 2-inch cubes
- 8 oz/225 g sour cream
- 80 g (or 1 loosely packed cup) grated mozzarella, add more if you like it cheesier
- 3 tablespoons (45 ml) Sriracha, or other hot sauce like Frank’s
- Salt and freshly grated black pepper
- If needed: Milk to thin the dip
- Topping: grated cheese, parsley, or cilantro, all optional
- Tortilla chips for serving
Instructions
- Season the chicken breasts with salt and pepper on both sides and place in a pan with 1 tablespoon oil. Cook on both sides until cooked through, about 13-15 minutes. The cooking time varies depending on the size of the chicken.
- Cut each chicken breast in two or three parts and shred the chicken with two forks. Alternatively, you could transfer the chicken pieces to a stand mixer fitted with the paddle attachment and mix on low speed – or use a hand mixer. I always use forks because it feels wrong to mix a chicken… Shred the chicken while still hot or at least warm since cold chicken is tough to shred.
- Heat the pan you used to cook the chicken (do not clean in between) and add the cream cheese. Stirring often with a whisk, melt the cream cheese over low to medium heat. Once it is creamy, add sour cream. Whisk until smooth and hot.
- Add cheese and chicken and let ingredients heat up. Add hot sauce and salt to taste. I usually add 3 tablespoons Sriracha for a mild dip and more for a fierier one. Add a pinch of salt if necessary. The dip is ready when the cheese has melted. If you prefer a more liquid dip (which is perfect for dipping with fragile tortilla chips), add a few tablespoons of milk. The dip will thicken as it cools.
- Garnish with chopped parsley/cilantro and more grated cheese if you like.
- Store leftover dip in the fridge.
Notes
Reheating: For reheating, add the dip to a small pan or saucepan together with a dash of milk and heat over medium heat while stirring constantly.
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