Grilled Buffalo Chicken Dip

How to Make Grilled Buffalo Chicken Dip

1. 1

   Step 1: Make the Buffalo base

   Active 10 min

   In a large bowl, beat the Cream cheese until smooth. Add the Buffalo sauce, Ranch dressing, and Garlic powder and stir until combined. Fold in the Cooked, shredded chicken and 1 cup (about 100 g) of the Sharp cheddar cheese (shredded); reserve the remaining 1 cup (about 100 g) of Sharp cheddar cheese (shredded) for topping.

   For this step

   • 8 ozCream cheese
   • 3 cupsCooked, shredded chicken
   • 1/2 cupBuffalo sauce
   • 1/4 cupRanch dressing
   • 1 tspGarlic powder
   • 2 cupsSharp cheddar cheese (shredded)
   
2. 2

   Step 2: Heat the grill and skillet

   Passive 5 min

   Light the grill and set up for medium heat (about 400°F / 205°C). Place a 10–12-inch cast-iron skillet on the grates to preheat for about 5 minutes so it’s sizzling-hot when you add the dip.
3. 3

   Step 3: Prep and grill the celery

   Active 6 min

   Trim and cut the Celery stalks into 3–4-inch sticks. Arrange the Celery stalks directly on the grill grates beside the skillet and grill, turning occasionally, until charred and tender, about 6 minutes.

   For this step

   • 4 stalksCelery stalks
   
4. 4

   Step 4: Cook the dip in the cast-iron skillet

   Active 4 min · Passive 8 min

   Carefully remove the hot skillet from the grill with heatproof gloves and spread the chicken-and-cheese mixture into the skillet. Sprinkle the reserved Sharp cheddar cheese (shredded) evenly over the top, return the skillet to the grill over indirect heat, close the lid, and cook until the dip is bubbling and the top is melted and lightly browned, about 8 minutes (check at 6–8 minutes).
   
5. 5

   Step 5: Finish with blue cheese

   Active 2 min · Passive 1 min

   Remove the skillet briefly from the grill and scatter the Blue cheese crumbles over the surface. Return the skillet to the grill, covered, for 1 minute to warm the blue cheese slightly so it softens but still keeps some tangy texture.

   For this step

   • 1/2 cupBlue cheese crumbles
   
6. 6

   Step 6: Garnish and serve

   Active 2 min

   Top the hot dip with the Scallions (thinly sliced). Serve the Grilled Buffalo Chicken Dip straight from the skillet alongside Tortilla chips and the grilled Celery stalks for scooping.

   For this step

   • 2 tbspScallions (thinly sliced)
   • 8 ozTortilla chips
   

1. In a large bowl, beat the Cream cheese until smooth. Add the Buffalo sauce, Ranch dressing, and Garlic powder and stir until combined. Fold in the Cooked, shredded chicken and 1 cup (about 100 g) of the Sharp cheddar cheese (shredded); reserve the remaining 1 cup (about 100 g) of Sharp cheddar cheese (shredded) for topping.
2. Light the grill and set up for medium heat (about 400°F / 205°C). Place a 10–12-inch cast-iron skillet on the grates to preheat for about 5 minutes so it’s sizzling-hot when you add the dip.
3. Trim and cut the Celery stalks into 3–4-inch sticks. Arrange the Celery stalks directly on the grill grates beside the skillet and grill, turning occasionally, until charred and tender, about 6 minutes.
4. Carefully remove the hot skillet from the grill with heatproof gloves and spread the chicken-and-cheese mixture into the skillet. Sprinkle the reserved Sharp cheddar cheese (shredded) evenly over the top, return the skillet to the grill over indirect heat, close the lid, and cook until the dip is bubbling and the top is melted and lightly browned, about 8 minutes (check at 6–8 minutes).
5. Remove the skillet briefly from the grill and scatter the Blue cheese crumbles over the surface. Return the skillet to the grill, covered, for 1 minute to warm the blue cheese slightly so it softens but still keeps some tangy texture.
6. Top the hot dip with the Scallions (thinly sliced). Serve the Grilled Buffalo Chicken Dip straight from the skillet alongside Tortilla chips and the grilled Celery stalks for scooping.