Cheesy Buffalo Chicken Dip


  • 2 bone-in chicken breast halves
  • 1 teaspoon  olive oil
  • 1 stalk celery, finely diced
  • 1 (8 ounce) package reduced-fat cream cheese
  • 3/4 cup  blue cheese dressing 
  • 3/4 cup  ranch dressing
  • 1/3 cup hot sauce
  • 1 cup shredded Chedder cheese


  1. Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 min. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve. 
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat  olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese. 
  4. Bake in preheated oven until golden and bubbly, about 30 minutes.
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