Buffalo Chicken Dip
Creamy, cheesy, oven-baked buffalo chicken dip with shredded chicken, ranch, and plenty of melty cheese. A crowd-pleasing appetizer that’s perfect for game day, holidays, or any party.
Ingredients
- 2 1/2 cups cooked shredded chicken finely shredded; rotisserie, leftover roast, or canned chicken all work
- 8 oz cream cheese softened; full-fat preferred for best texture
- 1/2 cup sour cream or plain whole milk Greek yogurt
- 1/2 cup ranch dressing
- 1/3–1/2 cup buffalo hot sauce such as Frank’s RedHot; 1/3 cup for mild, 1/2 cup for spicier
- 1 cup shredded cheddar cheese sharp cheddar recommended
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese optional but recommended
- 2 green onions thinly sliced, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- salt pinch, to taste
- nonstick spray or butter for greasing the baking dish
- tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar 2-quart casserole with butter or nonstick spray so the dip doesn’t stick.nonstick spray or butter
- In a large mixing bowl, add the softened cream cheese, sour cream, and ranch dressing. Beat with a hand mixer or stir firmly with a sturdy spatula until completely smooth with no large cream cheese lumps. If the cream cheese is cold, microwave it for 15–20 seconds to soften.8 oz cream cheese, 1/2 cup sour cream, 1/2 cup ranch dressing
- Stir in the buffalo hot sauce, garlic powder, onion powder, black pepper, and a small pinch of salt. Taste this creamy mixture and adjust the heat by adding more buffalo sauce if desired.1/3–1/2 cup buffalo hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, salt
- Add the shredded chicken, 1/2 cup of the cheddar, 1/2 cup of the mozzarella, the blue cheese (if using), and most of the sliced green onions (reserve a spoonful for garnish). Stir until everything is evenly combined and the chicken is well coated. The mixture should be thick and scoopable; if it seems dry, add a spoonful more ranch.2 1/2 cups cooked shredded chicken, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/4 cup crumbled blue cheese, 2 green onions
- Spread the buffalo chicken mixture evenly into the prepared baking dish. Use a spatula to smooth the top so the cheese melts evenly.
- Sprinkle the remaining 1/2 cup cheddar and 1/2 cup mozzarella evenly over the top to create a cheesy, bubbly layer when baked.1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese
- Bake in the preheated oven for 22–28 minutes, or until the edges are bubbling and the top is melted with small golden spots. For a more browned top, broil on LOW for 1–2 minutes, watching closely so it doesn’t burn.
- Let the dip rest for about 5 minutes so it thickens slightly. Sprinkle with the reserved green onions and, if desired, a little extra blue cheese or a drizzle of buffalo sauce. Serve warm with tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips.1/4 cup crumbled blue cheese, 2 green onions, tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips
Notes
For best texture, shred your own cheddar and mozzarella from a block instead of using pre-shredded cheese. Finely shredded chicken blends more smoothly than large chunks. Adjust the heat by varying the amount and type of buffalo sauce. The dip is best served warm; if it cools, rewarm briefly in the oven or microwave. Leftovers store well in the refrigerator for 3–4 days and can be reheated in the oven at 325°F until hot or in the microwave in short bursts.
Love this recipe?Follow us at @thenandnowspace for more