Buffalo Chicken Dip

A creamy, spicy, and cheesy dip that combines chicken, cream cheese, ranch, hot sauce, and cheese, perfect for parties and gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

Main Ingredients

2 to 3 cups cooked and shredded chicken Options: use rotisserie, poached, or baked chicken.
8 ounces cream cheese, softened Full-fat cream cheese ensures rich creaminess.
½ to ¾ cup Frank’s RedHot (or preferred hot sauce) Adjust to taste for mild or extra heat.
⅓ to ½ cup ranch dressing You can substitute blue cheese dressing if preferred.
1 to 1½ cups shredded cheddar cheese Sharp cheddar adds flavor; mix with mozzarella for stretchy texture.
¼ to ½ cup blue cheese crumbles Optional, for an extra tangy finish, sprinkle on top.
to taste Salt, freshly ground black pepper, and garlic powder Season the chicken mixture before baking.
2–3 pieces sliced green onions (scallions) for garnish Adds freshness and color.

Method

Preparation

Cook and shred the chicken. If you already have leftover chicken or a rotisserie on hand, perfect. If not, boil or bake a couple of chicken breasts until cooked through, then shred them with two forks. You’ll need around 2 to 3 cups.
Get the oven ready. Preheat to 350°F (175°C). Grab a medium baking dish (an 8×8 or 9×9 works fine) and give it a quick spray of cooking oil or rub it with a little butter.
Make the sauce base. In a small pot over low heat, toss in the cream cheese, hot sauce, ranch (or blue cheese), and a pinch of garlic powder and pepper. Stir slowly until the cream cheese softens and blends into a smooth, spicy sauce.
Mix in the chicken and cheese. Stir the shredded chicken into the sauce so it’s fully coated. Add most of the shredded cheese (save a handful for the top). It should look thick, creamy, and a little stringy from the cheese.
Bake. Spoon everything into your baking dish, smooth it out, and scatter the rest of the cheese across the top. Bake uncovered for about 20 minutes, or until the edges are bubbling and the cheese is melted.
Finish and serve. Let it rest for about 5 minutes so the dip thickens slightly. Sprinkle over some chopped green onions, and if you’re into it, a few crumbles of blue cheese.

Notes

Make it ahead of time: You can assemble the dip a day before, then cover and refrigerate. Shortcuts: Cook and shred the chicken in advance. Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. Freezing is not recommended.