Ingredients

The following ingredients have 24 Servings
  • 32 oz chicken breast
  • 2 cups buffalo sauce
  • 8 oz cream cheese (room temperature)
  • 1 cup onion (chopped)
  • 2 ribs celery (chopped + more for serving whole)
  • 4 tablespoons butter
  • 1/2 cup panko
  • 3 green onion (chopped)
  • 1 cup blue cheese crumbles
  • salt & pepper (to taste)
  • carrots (for serving)
  • pita bread (for serving)
  • tortilla chips (for serving)

Instruction

  • Bring 5 cups of water to a boil. Add the chicken breasts (add more water to cover, as needed). Boil the chicken for 30-40 minutes, or until cooked through.
  • While the chicken cooks, add a tablespoon of butter to a skillet over medium low heat. When the butter has melted, add the white onion. Saute until the onion is translucent and just beginning to caramelize, about 30 minutes.
  • Preheat the oven to 350 F. Strain the chicken breasts. Using a stand mixer with a paddle, shred the chicken until no large chunks of chicken are left.
  • Season with salt and pepper. Add the cream cheese, green onion, sauteed onions and chopped celery. Stir until combined, then pour in the buffalo sauce. Mix until the sauce has been completely incorporated.
  • Grease a glass baking dish with oil spray or butter. Pour the buffalo dip into the dish.
  • In a small bowl, melt the remaining butter and add it to the panko. Stir until the panko is wet and crumbly. Spread the panko over the top of the dip.
  • Cook the buffalo dip in the oven for 10-15 minutes or until the panko is golden brown. Garnish with the remaining green onion and blue cheese, as desire. Serve alongside chopped celery, carrots, pita triangles, and chips. Enjoy!