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Creamy Buffalo Chicken Dip Recipe with Soft Pretzel Bites

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A quick and easy creamy buffalo chicken dip paired with soft pretzel bites, perfect for parties and casual hangouts. This dip is tangy, cheesy, and has just the right kick, complemented by chewy, salty pretzel bites.

Ingredients

Scale
  • 2 cups (280g) cooked chicken breast, shredded (rotisserie chicken works great)
  • 8 oz (225g) cream cheese, softened (preferably full-fat)
  • ½ cup (120ml) buffalo sauce (Frank’s RedHot recommended)
  • ½ cup (120ml) ranch dressing (dairy-free option available)
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (55g) shredded mozzarella cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 2 ½ cups (300g) all-purpose flour
  • 2 ¼ tsp (7g) instant yeast
  • 1 tbsp (12g) sugar
  • 1 cup (240ml) warm water (around 110°F / 43°C)
  • ¼ cup (60g) baking soda
  • Coarse sea salt, for sprinkling
  • 2 tbsp (30g) unsalted butter, melted

Instructions

  1. Make the pretzel dough: In a large bowl, combine 1 cup (240ml) warm water and 1 tbsp (12g) sugar. Sprinkle 2 ¼ tsp (7g) instant yeast over the top, stir lightly, and let it sit for 5 minutes until foamy.
  2. Mix and knead: Add 2 ½ cups (300g) all-purpose flour and a pinch of salt to the yeast mixture. Knead by hand on a floured surface for about 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes.
  3. First rise: Place dough in a lightly oiled bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
  4. Shape pretzel bites: Punch down the dough and roll it into a long rope about 1-inch thick. Cut into 1-inch pieces and roll each into a bite-sized ball.
  5. Baking soda bath: Preheat oven to 450°F (230°C). Bring 8 cups (1.9L) of water and ¼ cup (60g) baking soda to a boil in a large pot. Working in batches, boil pretzel bites for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
  6. Salt and bake: Brush the pretzel bites lightly with melted butter and sprinkle with coarse sea salt. Bake for 12-14 minutes until golden brown and slightly crisp on the outside.
  7. Prepare the buffalo chicken dip: While pretzels bake, mix together 8 oz (225g) softened cream cheese, ½ cup (120ml) buffalo sauce, ½ cup (120ml) ranch dressing, 1 cup (115g) shredded cheddar, ½ cup (55g) shredded mozzarella, 1 tsp garlic powder, ½ tsp onion powder, salt, and pepper in a medium bowl.
  8. Add chicken: Fold in 2 cups (280g) shredded cooked chicken until evenly coated.
  9. Bake the dip: Transfer the mixture to an oven-safe dish and bake alongside the pretzels for the last 10-12 minutes, until bubbly and lightly browned on top.
  10. Serve warm: Scoop the creamy buffalo chicken dip with soft pretzel bites fresh from the oven.

Notes

Let cream cheese soften fully before mixing for a silkier dip. Keep pretzel bites uniform in size for even baking. Do not overcrowd the pot when boiling pretzels to prevent sticking. Brush pretzels with melted butter after baking for extra flavor and shine. Add a splash of milk if dip is too thick before baking. Dip can be made a day ahead and refrigerated; bring to room temperature before baking.

Nutrition

Keywords: buffalo chicken dip, soft pretzel bites, party dip, creamy dip, game day recipe, easy appetizer, cheesy dip

Find it online: https://yumyep.com/creamy-buffalo-chicken-dip-recipe-with-soft-pretzel-bites-easy-and-perfect-for-parties/