TIP FOR QUICKLY SHREDDING CHICKEN
To quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to the desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with this buffalo chicken dip recipe.
WHAT TO SERVE WITH BUFFALO CHICKEN DIP
I love serving this dip with cubes of crusty artisan bread or slices of baguette, but crackers or chips work just as well. Raw veggies like celery or carrot sticks are also a fun option, especially if you need to keep the dip gluten-free.
Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.
INGREDIENTS
- 1 8-ounce package cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 2 cups shredded cheddar or mozzarella
- 1/2 cup hot sauce, Frank’s Buffalo Wing Sauce or any other favorite hot sauce
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 3 cloves garlic, minced
- 1 1/2 teaspoon granulated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked chicken breast, shredded
- 1/2 cup blue cheese crumbles, to top (optional)
- 1/4 cup cilantro, to top
- Vegetable sticks, crackers, or sliced baguette, to serve
METHODHIDE PHOTOS
1 Warm the oven to 350F with a rack in the middle position.
2 In the bowl of a stand mixer with a paddle attachment, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated.
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