Best Buffalo Chicken Dip Ever


As seen at Page Hardware’s cooking class

Ingredients:     bufdip

  • 3/4 lb. chicken tenderloins
  • 1 Tbsp. olive oil
  • Sprinkle of salt
  • 1 -8 oz. package cream cheese (room temperature)
  • 1/3 cup PLUS 2 Tbsp. Frank’s Red Hot Sauce
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup blue cheese crumbles
  • 1/4 cup sharp cheddar cheese
  • 1/4 cup mozzarella cheese
  • 9″ baking dish


  1. Pre-heat oven to 375º.
  2. Melt butter, take off the heat and add 1/3 cup of Frank’s Red Hot Sauce, whisk until combined – this is the “homemade buffalo sauce” used in step 10 – set aside.
  3. Add olive oil to pan set on medium heat.
  4. Add in the chicken tenderloin pieces to a pan on medium-high heat, sprinkle with a pinch of salt, and begin to sauté for 3 minutes.    buffchik
  5. Flip chicken pieces over and sauté another 3 minutes.
  6. Once chicken starts to look slightly golden, add 2 Tbsp. Frank’s Hot Sauce and reduce to low, cooking for 1-2 minutes.    buffred
  7. Remove from heat and shred or cut up the chicken.
  8. Smear cream cheese in bottom of your baking dish.    bufchix
  9. Then add the shredded chicken for the next layer.
  10. Drizzle half of the homemade buffalo sauce (made in step 2) over the chicken (save some to drizzle after the layer of cheeses).
  11. Sprinkle crumbled blue cheese.
  12. Then sprinkle cheddar and mozzarella on top.
  13. Drizzle remaining buffalo sauce over the cheeses.    bufcheese
  14. Bake for 20-25 minutes til bubbly and serve with tortilla chips, carrots and celery.

Read more about Michel Vejar, The Epicurean here:

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