Buffalo Chicken Dip
A creamy, cheesy baked Buffalo Chicken Dip loaded with shredded chicken, hot sauce, ranch, and melted cheese. Perfect for game day, parties, or any time you’re craving the flavors of buffalo wings in an easy appetizer.
Ingredients
- 3 cups cooked shredded chicken rotisserie or leftover baked/poached chicken; canned chicken well-drained works in a pinch
- 8 oz cream cheese softened; full-fat preferred
- 1/2 cup sour cream or plain Greek yogurt whole milk Greek yogurt for a lighter option
- 1/2 cup ranch dressing use a brand you like or homemade
- 1/4 cup crumbled blue cheese optional, plus extra for topping if desired
- 1/2-3/4 cup buffalo hot sauce such as Frank’s RedHot; 1/2 cup for medium heat, 3/4 cup for spicier dip
- 1 cup shredded sharp cheddar cheese divided; reserve about 1/4 cup for topping
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- salt to taste; dip is already salty from cheese and sauces
- 2 green onions thinly sliced, for topping
- tortilla chips, crackers, and/or cut vegetables for serving; e.g., celery sticks, carrot sticks, bell pepper strips, toasted baguette slices, ridged potato chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or 8-inch cast iron skillet with cooking spray or a thin layer of oil.
- Place the cream cheese in a medium mixing bowl. If it is still cold, microwave for 15–20 seconds until softened and easy to stir for a smooth, creamy dip.8 oz cream cheese
- Add the sour cream or Greek yogurt, ranch dressing, garlic powder, onion powder, and black pepper to the softened cream cheese. Stir until smooth and well blended. If using blue cheese, stir in about half of it now.8 oz cream cheese, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup ranch dressing, 1/4 cup crumbled blue cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper
- Pour in 1/2 cup of buffalo hot sauce and mix well. Taste a small amount and, if you prefer more heat, add up to an additional 1/4 cup hot sauce.1/2-3/4 cup buffalo hot sauce
- Fold in the shredded chicken, 3/4 cup of the cheddar cheese, and all of the mozzarella or Monterey Jack. Stir until the chicken is well coated and the cheese is evenly distributed; the mixture will be thick.3 cups cooked shredded chicken, 1 cup shredded sharp cheddar cheese, 1/2 cup shredded mozzarella or Monterey Jack cheese
- Spoon the mixture into the prepared baking dish or skillet and smooth the top into an even layer. Sprinkle the remaining cheddar cheese and the remaining blue cheese (if using) evenly over the surface.1/4 cup crumbled blue cheese, 1 cup shredded sharp cheddar cheese
- Bake at 350°F (175°C) for 20–25 minutes, or until the dip is hot and bubbling around the edges and the top cheese is melted and just starting to brown. For a more golden top, broil for 1–2 minutes, watching closely.
- Remove from the oven and let the dip rest for about 5 minutes to thicken slightly. Sprinkle with sliced green onions. Serve warm with tortilla chips, sturdy crackers, and/or fresh vegetables such as celery and carrot sticks.2 green onions, tortilla chips, crackers, and/or cut vegetables
Notes
Storage: Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. For best texture, freeze before baking: assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 5–10 minutes if needed.
Reheating: To reheat in the oven, cover with foil and warm at 325°F (165°C) for 15–20 minutes or until heated through. For single servings, microwave in 30-second bursts, stirring occasionally, until hot and creamy. If the dip seems too thick when reheated, stir in 1–2 tablespoons of warm milk or a spoonful of ranch to loosen it.
Make-ahead: Mix the dip up to 24 hours in advance, spread in the baking dish, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time.
Tips: Shred your own cheese for the smoothest melt. Use rotisserie chicken for extra flavor. Use a shallow dish or skillet for more surface area and easy scooping. For varied heat preferences, use 1/2 cup hot sauce and serve extra hot sauce on the side.
Reheating: To reheat in the oven, cover with foil and warm at 325°F (165°C) for 15–20 minutes or until heated through. For single servings, microwave in 30-second bursts, stirring occasionally, until hot and creamy. If the dip seems too thick when reheated, stir in 1–2 tablespoons of warm milk or a spoonful of ranch to loosen it.
Make-ahead: Mix the dip up to 24 hours in advance, spread in the baking dish, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time.
Tips: Shred your own cheese for the smoothest melt. Use rotisserie chicken for extra flavor. Use a shallow dish or skillet for more surface area and easy scooping. For varied heat preferences, use 1/2 cup hot sauce and serve extra hot sauce on the side.
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