Buffalo Ranch Chicken Dip | Made with chicken thighs | Simple and easy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

shredded cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Chop 3.5 oz of green onions, removing the ends.

Press one clove of garlic using a garlic press.

Shred 6 oz of pepper jack cheese and refrigerate it.

Chop the cooked boneless skinless chicken thighs into small bite-sized pieces.

Preheat a frying pan over medium heat for 1-2 minutes.

Add 2 tbsp of salted butter to the hot pan and let it melt.

Add 1/3 cup of hot sauce, 1/8 cup of white vinegar, 1/2 tsp of cayenne pepper, 1/4 tsp of smoked paprika, 1/4 tsp of crushed red pepper, and 2 tsp of tomato paste to the pan.

Whisk all ingredients together and let simmer for 1 minute before turning off the heat and letting it cool for 10 minutes.

In a large saucepan, heat for 1-2 minutes and add 1 tbsp of salted butter, letting it melt.

Add 1/4 cup of chopped scallions and 2 tbsp of chopped green onions, stirring for 2 minutes.

Add the pressed garlic and 1/4 cup of chicken stock, stirring to combine.

Add the chopped chicken pieces and sauté for 1-2 minutes.

Add 12 oz of cream cheese and 1/3 cup of ranch dressing, stirring until combined.

Let the mixture heat for 1-2 minutes before turning off the heat.

Add 1/4 cup of shredded pepper jack cheese and the cooled buffalo sauce, stirring until combined.

Preheat the oven broiler to high or set the oven to 375°F for baking.

Transfer the dip mixture to a 9-inch round deep dish pie pan, spreading it evenly.

Drizzle hot sauce generously on top of the dip.

Sprinkle shredded Parmesan cheese and the remaining shredded pepper jack cheese on top.

Add chopped green onions on top of the dip.

Place the dip under the broiler for 2 minutes or bake in the oven at 375°F for 12-15 minutes until bubbly and golden brown.

Remove from the oven and let cool for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens