Ultimate Buffalo Chicken Dip
Dry-rubbed chicken, homemade tangy buffalo sauce, and a mountain of cheeses are combined to make the Ultimate Buffalo Chicken Dip!
Servings: 10 Servings
Calories: 227kcal
Equipment
- Large Cast Iron or Stainless Steel Skillet
- Medium Mixing Bowl
Ingredients
Carolina Red Wing Sauce
- ¾ Cup Cider Vinegar
- ½ Cup Ketchup
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Tabasco
- ½ Teaspoon Granulated Garlic
- 2 Teaspoons Granulated Sugar
- ¼ Teaspoon Cayenne
- 1 Teaspoon Kosher Salt
- Pepper to Taste
Dry-Rubbed Chicken
- 2 Boneless Skinless Chicken Breasts Approximately 1 ½ lbs.
- ½ Teaspoon Kosher Salt Per Pound of Meat
- ½ Teaspoon Black Pepper
- 1 Teaspoon Chili Powder
- ½ Teaspoon Paprika
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- 1 ½ Cup Buffalo Sauce
Cheeses and Toppings
- ¾ Cup Blue Cheese (x1 4 oz package) Crumbled, Divided
- ½ Cup Sour Cream
- 1 8 oz Package Cream Cheese Softened
- 1 Cup Sharp Cheddar Cheese Shredded - Divided
- 1 Cup Low-Moisture Mozzarella Shredded - Divided
- 3 Green Onions Thinly Sliced, Divided
- Kosher Salt To Taste
- Black Pepper To Taste
Instructions
Buffalo Sauce
- Add all of the sauce ingredients to a medium saucepan over medium-high heat, stirring frequently until boiling.
- Reduce heat to medium low and simmer for 2 to 3 minutes. Remove from heat and allow to cool for several minutes.
Dry Rubbed Chicken
- While the sauce is cooling, preheat oven to 350°F and prepare the chicken.
- Cover the chicken breasts with plastic wrap or parchment paper and flatten them until they are approximately ½-inch thick. Apply ½ teaspoon kosher salt per pound of meat on all sides.
- Combine the remaining rub ingredients in a small bowl, and apply evenly over the chicken.
- Heat a large, cast iron or stainless steel skillet over medium high heat, and add 2 to 3 tablespoons of neutral cooking oil.
- Add the chicken, and cook chicken breasts until done, flipping frequently. Cook for approximately 15 to 18 minutes until done, or an instant read thermometer registers 165°F in the thickest part of the chicken.
- Transfer the chicken to a medium sized bowl and allow to cool several minutes. Use two forks to shred the chicken into bite sized pieces, and toss in the prepared buffalo sauce.
Assembly and Topping
- Add ½ cup blue cheese, sour cream, cream cheese, ¾ cup of the cheddar, ¾ cup of mozzarella, and two of the of the sliced green onions to a large skillet. Stir to combine.
- Top with remaining cheddar, and low-moisture mozzarella and bake for 25 minutes until bubbly.
- Garnish with remaining blue cheese, sliced green onion, and serve warm with tortilla chips, crackers, or any other dip-delivery device!
Nutrition
Calories: 227kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1888mg | Potassium: 218mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 0.4mg
