The first time I had this was on a beach trip with family. My sister made it for everyone, and it was a big hit.
I later got the rough ingredients, but not measurements and had to recreate it on my own. You don’t have to boil the chicken in bouillon, but it adds so much flavor when you do. I love to use the better than bouillon seasonings in my cooking. They are much better than the hard little blocks that you can get bouillon in.
You can also use any precooked chicken breast. So, if you have a rotisserie chicken that can be used as well. I however usually boil or use my Instapot to quickly pressure cook the meat.
You can use two forks to shred the chicken, but the quickest way is to use a mixer. It makes quick work of that tedious task. You can always use your Instapot to make the whole dish, but I find it easier to melt my cheese in a different pan, stir in the sauce, and then add the shredded chicken.
Depending upon how big your chicken breasts are you may need to add more or less sauce and cheese. It really comes down to a preference on how cheesy and thick or thin consistency you like. I also always use fresh ranch dressing. It tastes so much better than the bottled kind.
I know this isn’t the fanciest of dishes, but it makes a great party dip to enjoy and sometimes it can be a meal in and of itself. Serve it with pita chips or your favorite tortilla chips. You can keep it warm at a party by placing it in a crock pot on warm. If it dries out just add a little more ranch. Enjoy!
Buffalo Chicken Dip
- 2 boneless skinless chicken breasts
- 1 tbsp better than chicken bouillon
- 4 cups water
- 1 cup ranch dressing
- ½ cup Frank’s Red-Hot buffalo sauce
- 3 cups Fiesta blend cheese
- 1 8 oz block cream cheese
- Chips of choice for dipping into.
- 1 cup buttermilk
- 1 cup mayo dukes is the best
- 3 tbsp Hidden valley ranch powder or ranch powder mix of choice
- Boil chicken in water with the bouillon until fully cooked, or use a pressure pot and set it for 25 minutes on the meat setting. When done remove the chicken from the broth and shred using either 2 forks to pull it apart or a hand mixer with the beater attachments. While it cooks mix your ranch together by blending all the ingredients. (The bottle kind can be used, but it tastes much better fresh.)
- In a deep skillet add your cream cheese, ranch, and buffalo sauce. On medium heat melt the cream cheese, stirring constantly. Once it is melted in, add your chicken and cheese. Stir until fully combined and remove from heat. Serve as a dip with your favorite chips.