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An easy buffalo chicken spinach dip recipe for smaller gatherings! Spicy, creamy, packed with flavor, and mixed with fresh baby spinach.

Buffalo Chicken Spinach Dip

sara a.
An easy buffalo chicken spinach dip recipe for smaller gatherings! This dip is spicy, creamy, packed with flavor, and mixed with fresh baby spinach.
4.84 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

Chicken and Seasoning:

  • 10 oz. Chicken Breast
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Kosher Salt
  • 1/2 tsp. freshly cracked Black Pepper
  • 1 tbsp. Oil such as Vegetable, Avocado, or Olive

For Buffalo Spinach Dip:

  • 1/2 cup Red Hot Sauce such as Frank's
  • 1/2 cup Whipped Cream Cheese
  • 2 cups fresh Baby Spinach packed
  • 3/4 cup shredded Sharp Cheddar*
  • 1/3 cup Sour Cream

For Toppings:

  • 1/4 cup shredded Sharp Cheddar
  • chopped Green Onion

Instructions
 

  • Pat the chicken breast dry. If you're working with a thick chicken breast, slice it in half lengthwise (with your knife parallel to the cutting board), to create two thin chicken breast halves**. Set aside.
  • Combine the garlic powder, onion powder, salt, and pepper in a small bowl and mix thoroughly. Season the chicken with the mixture, reserving 1/2 teaspoon to use later in the dip.
  • Heat the oil in a large non-stick pan over medium heat. Cook the chicken for about 2-4 minutes per side, until browned and cooked through. Remove the pan from the heat, and transfer the chicken to a large bowl to rest for five minutes.
  • Shred the chicken in the bowl, and return the chicken and any juices from the bowl back to the pan it was cooked in. Set the pan over medium-low heat, and stir the hot sauce and remaining chicken seasoning into the shredded chicken. Cook for 2-3 minutes, stirring occasionally.
  • Stir in the whipped cream cheese until fully combined.
  • Stir in the spinach and cook for 3-4 minutes until the spinach has wilted down and mixed into the dip.
  • Stir in the sour cream and 3/4 cup shredded sharp cheddar until fully combined.
  • Transfer the dip to an oven-safe bowl and sprinkle with 1/4 cup shredded cheddar. Broil for 2-3 minutes until the top is browned.
  • Sprinkle with green onions, and serve hot!

Notes

*Grating cheddar from a block of cheese is recommended. Pre-shredded cheeses contain an anti-caking agent that doesn't let them blend into this dip as well.
**Visit this Mediterranean Chicken Taco post for a visual example of how to cut the chicken.
 
Keyword Buffalo Spinach Chicken Dip
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