Buffalo Chicken Dip

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buffalo-chicken-dip

You’re probably no stranger to buffalo chicken dip. This succulent concoction of chicken, ranch dressing, blue cheese and the key ingredient — Frank’s Hot Sauce — is a must-have at every informal gathering. It is guaranteed to be devoured.

If you’re gluten free, you know that bottled salad dressings can be dicey. They often contain hidden sources of gluten, and for those who are severely sensitive to gluten, that can cause BIG problems! I recommend Marzetti for those who need to avoid all traces of gluten. Blue cheese in and of itself is highly debated in gluten free circles. If you’re concerned, you can use mozzarella instead, but I love a very strong blue cheese flavor in this dish.

I did some searching and discovered that there are quite a few variations on this recipe, but the one I settled on is the one I found at Cooking With Erin. She gave the option of baking or poaching the chicken, but I decided to roast it in olive oil, salt and pepper to bring out the best flavor.

Then I just shredded it up.

And mixed it with the dressings, hot sauce and cheese.

I also doubled the recipe, and I’m so glad I did because I’ve been enjoying the leftovers for lunch! I spread it in my pretty red le Creuset baking dish that was a gift from my brother and SIL a few Christmases ago and sprinkled it with Parmesan cheese.

The Parmesan on top was my addition. I thought it added a nice touch! You just bake it for about 30 minutes at 350, and you can serve it hot or at room temp.

buffalo-chicken-dip-yum

Bring this dip to your next social gathering with celery and tortilla chips, and you will surely be the most popular girl at the party!

Buffalo Chicken Dip
 
Prep time
Cook time
Total time
 
This hearty dip is a requirement for any get together. The secret to success is the fresh, oven-roasted chicken breasts. Delicious!
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 4 cups shredded cooked chicken (3 boneless, skinless chicken breasts)
  • 16 oz. cream cheese, softened
  • ½ cup Frank's hot sauce
  • ½ cup ranch salad dressing
  • ½ cup blue cheese salad dressing
  • ¾ cup crumbled bleu cheese (or shredded mozzarella)
  • ½ cup shredded Parmesan cheese (for topping)
Instructions
  1. Set out cream cheese to soften.
  2. Roast 3 boneless, skinless chicken breasts (coated in olive oil, salt and pepper) for 30 minutes at 350 degrees.
  3. While the chicken cools, mix together the cream cheese, hot sauce, ranch and blue cheese dressings and the blue cheese (or mozarella).
  4. Chop or shred chicken; add it to cheesy mixture and mix well.
  5. Spoon the dip into a medium-sized casserole dish and top with shredded Parmesan.
  6. Bake at 350 for 30 minutes.

 

Comments

  1. DeAnn says

    Thank you, thank you! This looks delicious. I don’t know why I always draw such a blank with glute-free apps. My Bible Study is having our annual White Elephant party next week and I always agonize over what to bring! I can cook a meal, but when it comes to appetizers, I’m completely lost! The last few times I’ve opted to just bring an easy “bready” app to a party and hoped someone else will have brought a veggie tray, there has literally been NOTHING in the beautiful spread that I can eat being gluten-free. Lesson learned. Two cocktails does not a meal make!!!!

  2. says

    Thanks for hosting, Jo-Lynne. I linked up my secret for making frothy peppermint hot chocolate and my GF Chocolate Peppermint Trifle. I hope you like them!

  3. says

    Hi!
    Thanks for letting me share my own recipe of tasty and delicious
    Roasted Maple Nuts!

    Here’s the link:
    http://www.momessentials.net/roasted-maple-nuts/

  4. Beth says

    As always, I didn’t follow your recipe exactly, but I used your recipe tonight instead of my normal crockpot version. My sister and hubby approve :)

  5. lynne says

    I am not a fan of blue cheese, truth is, I hate it but….I have been making this dip for years. My grown children now make it for their gatherings. I just love it and I have been accused of creeping around the kitchen after hours to eat some. I just don’t add the crumbles for reason stated above.

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