Grilled Buffalo Chicken Dip
Flame-grilled tender and juicy chicken breasts add a kick of smokiness to the traditional cheesy, spicy buffalo chicken dip in this recipe
Servings: 4
Ingredients
Grilled Buffalo Chicken
- 4 chicken breasts; boneless, skinless
- 1 tbsp vegetable oil
- 1/2 cup Frank's Red Hot Wing Sauce
- 1/2 tsp garlic powder
Buffalo Chicken Dip
- 8 oz Philadelphia cream cheese, 1 block room temp
- 1/2 cup ranch dressing good quality brand
- 3/4 cup sharp cheddar, shredded off the block divided
- 1/2 cup fresh mozzarella, chopped divided
- 1/2 cup pepper jack cheese, shredded off the block divided
- 3 cloves garlic, grated
- 3/4 cup Frank's Red Hot Wing Sauce
- Tortilla chips, celery, baguette, etc. for serving
- 2 lime wedges
Instructions
Grilled Buffalo Chicken
- Prepare the chicken by pounding to 1/4 inch thick to tenderize. Place into a bowl or ziplock bag. To it, add the garlic powder, oil and hot sauce. Marinade for at least 30 minutes or up to 24 hours ahead.
- Grill the chicken until the internal temperature reaches 165 degrees (about 10 minutes on a standard grill). Remove from the grill and squeeze the chicken with lime wedges. Tent and rest while preparing the dip, chopping into small pieces before adding to the mixture below.
Buffalo Chicken Dip
- Preheat oven to 375 degrees.
- Set aside 1/2 cup of the combined cheeses for topping the dip later. In a mixing bowl add the cream cheese and ranch dressing and mix well until the cream cheese is mostly smooth (small lumps are OK as they will melt). Add all remaining ingredients and mix well until combined.
- Pour mixture into an ungreased casserole dish (1 quart, 8x8, 9x13 will work). Cook for 20 minutes. Remove from oven and add remaining cheese to the top of the dip.
- Return to the oven, placing on the top rack (about 6 inches from top) and turn oven to broil on high. Allow the buffalo dip to broil for about 5-7 minutes or until it's bubbly and browned.