This cold Buffalo chicken dip is an easy, no fuss appetizer that’s great for parties or game-day festivities. Shredded chicken breast is combined with cream cheese, sour cream, spices and plenty of hot sauce.
Since it’s a cold dip, make it ahead, chill and free up some much needed party planning time.
If you’re looking for more appetizer ideas give these loaded sheet pan nachos a try, or check out this hot sausage french bread pizza that’s easy and delicious. Enjoy!
Ingredients
¾ lb. Chicken Breast, skinless, boneless, trim any fat (1 large breast)
2 cups Chicken Broth (enough to cover the chicken)
2 Thyme Sprigs
Pinch of Salt
6 oz. Cream Cheese
⅓ cup Hot Sauce, cayenne pepper vinegar based
¼ tsp. Garlic Powder
¼ tsp. Onion Powder
Dash Cayenne Pepper
½ cup Sour Cream
Suggested Dippers
Celery Sticks
Assorted Crackers (saltines, Club, Ritz, etc.)
Pretzels
Bread Sticks
Cook’s Notes
For the hot sauce we use Crystal, we always keep it on hand – it’s my son’s favorite. There’re plenty of cayenne pepper vinegar based hot sauces on the market, use your family’s favorite.
Poach the Chicken Breast
Trim away any fat from the chicken breast. Place it in a medium saucepan and cover with the chicken broth. Add a pinch of salt and the thyme.
Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover. Simmer gently for 20-25 minutes, depending on the thickness of the chicken.
Turn the chicken halfway through the cooking time. Make sure the internal temperature is at least 165°F at its thickest part. Remove the chicken breast from the poaching liquid and let it cool.
Shred the Chicken
When the chicken is cool enough to handle shred it into very thin strips. Do this easily by placing it on a cutting board; then hold it down firmly with one hand and shred it using a fork. Keep shredding until you have thread-like pieces.
Make the dip
Add the cream cheese, shredded chicken, hot sauce, garlic powder, onion powder and cayenne pepper to a sauce pan. Place the pan over low heat and stir for about 5 minutes or until the cream cheese is completely melted and combined with the chicken.
Take the pan off the heat and let the chicken cool for a few minutes.
Place the chicken in a bowl or container, stir in the sour cream. Cover with a lid or plastic wrap and refrigerate the Buffalo chicken dip until ready to serve. Give it a good stir before serving.
Serves 8
Cold Buffalo Chicken Dip
Ingredients
- ¾ lb. Chicken Breast skinless, boneless, trim any fat (1 large breast)
- 2 cups Chicken Broth enough to cover the chicken
- 2 Thyme Sprigs
- Pinch of Salt
- 6 oz. Cream Cheese
- ⅓ cup Hot Sauce cayenne pepper vinegar based
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- Dash Cayenne Pepper
- ½ cup Sour Cream
Instructions
- Trim away any fat from the chicken breast. Place it in a medium saucepan and cover with the chicken broth.
- Add a pinch of salt and the thyme. Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover.
- Simmer gently for 20-25 minutes. Turn the chicken halfway through the cooking time. Make sure the internal temperature is at least 165°F at its thickest part.
- Remove the chicken breast from the poaching liquid and let it cool.
- When the chicken is cool enough to handle shred it into very thin strips.
- Add the cream cheese, shredded chicken, hot sauce, garlic powder, onion powder and cayenne pepper to a sauce pan.
- Place the pan over low heat and stir for about 5 minutes or until the cream cheese is completely melted and combined with the chicken.
- Take the pan off the heat and let the chicken cool for a few minutes.
- Place the chicken in a bowl or container, stir in the sour cream. Cover with a lid or plastic wrap and refrigerate the Buffalo chicken dip until ready to serve. Give it a good stir before serving.
