Description
Buffalo Chicken Dip is the fast crowd-pleaser you make when you want big game-day flavor without the usual hassle of cooking and shredding chicken. This weeknight-easy version uses seasoned ground chicken for a budget-friendly shortcut, then folds it into a creamy, tangy base of cream cheese, Greek yogurt (or sour cream), and ranch or blue cheese dressing. The result is saucy, scoopable, and loaded with nubby chicken bits that cling to chips and veggies—exactly what you want in a dip. Finished with melty cheese and fresh scallions, it hits that perfect balance of spicy Buffalo kick and cool, herby richness. Make it mild or fiery, serve it straight from the skillet, and enjoy leftovers reheated for wraps and Buffalo bowls the next day.
Ingredients
1 lb ground chicken
1 tbsp neutral oil or butter
½ medium onion, finely diced
2–3 garlic cloves, minced
½ cup buffalo wing sauce (to taste)
4 oz cream cheese, softened
½ cup plain Greek yogurt or sour cream
¼ cup ranch dressing or blue cheese dressing
1 cup shredded Jack or mild cheddar, divided
2 tbsp thinly sliced scallions (plus more for topping)
Salt and pepper, to taste
Instructions
Sauté aromatics (2–3 min): Heat oil in a skillet over medium heat. Add onion with a pinch of salt and cook until translucent.
Brown chicken (4–5 min): Add ground chicken and cook, breaking into small crumbles, until no longer pink.
Bloom garlic (30 sec): Stir in garlic until fragrant.
Sauce it (1 min): Add buffalo sauce and toss to coat the chicken.
Make it creamy (2–3 min): Reduce heat to low. Stir in cream cheese, Greek yogurt (or sour cream), and dressing until smooth.
Melt cheese (1–2 min): Fold in ½ cup shredded cheese until melted.
Finish: Off heat, fold in scallions. Taste and adjust salt/pepper (and more buffalo sauce if desired).
Serve: Top with remaining cheese and extra scallions. Serve warm with chips, celery, carrots, or cucumbers.
Notes
Keep heat low once dairy goes in to prevent splitting.
For less heat: use mild buffalo sauce + a small knob of butter.
Too thick? Loosen with a spoonful of yogurt. Too thin? Simmer briefly or add a bit more cream cheese.
Storage: 3–4 days refrigerated; up to 2 months frozen (thaw overnight, rewarm gently).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Stovetop (one-pan)
- Cuisine: American