Cold Buffalo Chicken Dip
This cold Buffalo chicken dip is an easy, no fuss appetizer that’s great for parties or game-day festivities. Since it’s a cold dip, make it ahead, chill and free up some much needed party planning time.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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
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.
Calories: 154kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 608mg | Potassium: 268mg | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 12.6mg | Calcium: 42mg | Iron: 0.5mg