« Back to recipes

Buffalo Chicken Dip


  • 2 lbs. chicken breasts, skinless/boneless
  • 2 tbsp. Buffalo Wing Sea Salt by Gustus Vitae Condiments
  • 1 tsp pepper
  • 1/2 cups ricotta cheese
  • 4 oz. cream cheese (1/2 8oz. package)
  • 1 ½ cup shredded cheddar cheese
  • ½ cup chicken stock
  • 2 tbsp. hot sauce (or more if you want it spicier)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 green onions, chopped

Temperature: 350 ° F


Preheat the oven to 350F. Put the chicken in a baking dish or lined sheet tray, sprinkle with 1 tablespoon of buffalo wing sea salt and 1 teaspoon pepper. Cover with foil and bake until cooked through. Remove the chicken and roughly chop into bite-sized pieces; put pieces in a large bowl. To the bowl with the chicken add the ricotta, cream cheese, 1 cup cheddar, chicken stock, hot sauce, 1 tablespoon buffalo wing sea salt, and pepper. Mix together. Put the mixture in a Modern Classics 9” Pie Dish. Sprinkle the remaining cheddar cheese and chopped green onions on top. Bake in the oven at 350F until the cheese is melted and the top is bubbly. Serve with chips, toast points, or crudité. You can also use it to make a buffalo chicken pizza.

« Back to recipes