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Buffalo Chicken Two-Ways

Elevate your game with this recipe from our friends at Stonefire®!

Try with Old Vine Zinfandel! Shop Now


For the Base Recipe:

2 cups shredded chicken or rotisserie chicken

1 cup shredded Monterey jack cheese

1 cups shredded cheddar cheese, divided

1 cup buffalo sauce

8 ounces cream cheese, softened

½ cup sour cream

¼ cup ranch dressing

1 teaspoon granulated garlic

¼ teaspoon cracked black pepper


For Buffalo Chicken Dip:

Blue cheese crumbles (for topping)

Green onions, chopped (for topping)

Additional Buffalo sauce (for topping)

Veggies for dipping (carrots, celery, etc.)

Stonefire® Naan Dippers®


For Buffalo Chicken Flatbread Pizza:

Stonefire® Original Naan

Red onion, thinly sliced

Ranch dressing (for topping)

Buffalo Sauce (for topping)

Green onions, chopped (for topping)

Cooking Instructions

Courtesy of our friends at Stonefire®!

1. Prepare the Base Recipe:

Preheat oven to 375°F

In a large mixing bowl, combine cream cheese, Buffalo sauce, sour cream, ranch dressing, cheddar cheese, Monterey jack cheese, granulated garlic, salt, black pepper and shredded chicken. Mix until well combined.

2. Make Buffalo Chicken Dip:

Transfer half of the base mixture into a baking dish. Smooth the top with a spatula or spoon. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown. Once baked, top with blue cheese crumbles, chopped green onions, and an additional drizzle of Buffalo sauce.

Serve hot with veggies and warm Stonefire® Naan Dippers®.

3. Prepare Buffalo Chicken Flatbread Pizza:

Spread ranch dressing, shredded cheese and remaining base Buffalo chicken mixture evenly onto Stonefire® Original Naan. Top with thinly sliced red onion and blue cheese crumbles. Bake in the preheated oven for 12-15 minutes, or until the edges are crispy and the cheese is melted. Once baked, drizzle with ranch dressing and an additional drizzle of Buffalo sauce. Garnish with chopped green onions. Slice and serve hot.