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Buffalo Chicken Dip

Hot, creamy dip with shredded chicken, buffalo sauce and melted cheddar, baked until bubbly. Game day favorite.

By Wanda Oyola 1 h Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Hot buffalo chicken dip with melted cheddar and green onions in a baking dish, with a chip scooping a cheesy bite, tortilla chips and celery sticks around it.

Buffalo chicken dip has all the flavor of buffalo wings without the mess: shredded chicken in a creamy, tangy hot sauce base, covered with melted cheddar and baked until it bubbles at the edges. It is the dip everyone hovers around on game day, scooped up with tortilla chips and cool celery sticks.

The Thermomix® TM7™ does almost all the work in one bowl: it grates the cheddar, cooks the chicken breasts and shreds them in seconds, then warms the cream cheese, hot sauce and dressing into a smooth base. The oven gives you the golden, melted cheese on top.

Made in the Thermomix® TM7™

Buffalo Chicken Dip

Makes: About 1.1 L (4 1/2 cups)

  • Prep15 min
  • Cook45 min
  • Total1 h
  • Serves10

Ingredients

To serve

Instructions

  1. Preheat the oven to 190°C (375°F). Place the cheddar in the mixing bowl, grate 8 sec/speed 6 and set it aside.
  2. Place the chicken, water and salt in the mixing bowl and cook 18 min/100°C (212°F)/reverse/speed soft, until the chicken reaches 74°C (165°F) in the thickest part.
  3. Drain the chicken in the simmering basket (save the broth for another recipe), return it to the mixing bowl and shred 4 sec/reverse/speed 4. Set it aside.
  4. Place the cream cheese, hot sauce and dressing in the mixing bowl and mix 3 min/50°C (122°F)/speed 3, until smooth.
  5. Add the shredded chicken and half of the cheddar and mix 15 sec/reverse/speed 3.
  6. Spread the dip in a 1.5 L (8 x 8 in or 9 in round) baking dish and sprinkle the rest of the cheddar on top. Bake in the oven for 20 minutes, until bubbling at the edges and the cheese is melted.
  7. Scatter the green onions on top and serve hot with tortilla chips and celery sticks.

Tips

  • Short on time? Use 400 g (3 cups) of shredded rotisserie chicken and start at step 4.
  • Milder for kids? Use 60 g (1/4 cup) of hot sauce and 60 g (1/4 cup) of melted butter in its place for the other half.
  • Make ahead: assemble the dip in the baking dish, cover and refrigerate up to 1 day. Bake it straight from the fridge for 25 to 30 minutes.

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