Description
Few things bring people together like a hot, bubbly dish of Buffalo Chicken Dip. Whether you’re hosting a game day party, a family gathering, or a casual potluck, this creamy, spicy, and cheesy dip is guaranteed to be the star of the show. With simple pantry ingredients like cream cheese, shredded chicken, hot sauce, and cheddar cheese, this recipe comes together in no time—making it the ultimate go-to appetizer for any occasion. Serve it warm with tortilla chips, celery sticks, or crackers, and watch it disappear within minutes! Let’s dive into how to make this irresistible dip.
Ingredients
For the Dip
-
2 (8 oz) blocks cream cheese, softened
-
2 cups cooked, shredded chicken
-
½ cup sour cream
-
½ cup hot sauce (like Frank’s RedHot)
-
½ cup ranch dressing
-
1 ½ cups shredded cheddar cheese, divided
-
½ teaspoon garlic powder
-
¼ teaspoon black pepper
-
Chopped green onions, for garnish
Instructions
Preheat your oven to 350°F (175°C) to ensure it’s ready when your dip is assembled.
In a large mixing bowl, combine the softened cream cheese, cooked and shredded chicken, sour cream, hot sauce, and ranch dressing. Stir until the mixture is smooth and well blended. The cream cheese should be fully incorporated, creating a creamy base for the dip.
Fold in 1 cup of the shredded cheddar cheese, along with the garlic powder and black pepper. Mix until everything is evenly distributed. The remaining ½ cup of cheddar will be reserved for topping the dip.
Transfer the mixture to a baking dish, spreading it out evenly with a spatula. This ensures even baking and a nice, melty top layer.
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the dip. This creates a golden, bubbly finish once baked.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the dip is heated through.
Once baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish with chopped green onions for a pop of color and freshness. Serve warm with tortilla chips, celery sticks, or crackers for dipping.
Notes
Shredded Chicken: Any cooked chicken works well—rotisserie, leftover grilled chicken, or even poached chicken breast.
Cheese: For best flavor, shred your own cheese instead of using pre-shredded, which contains anti-caking agents.
Make Ahead: The dip can be assembled up to a day in advance, covered, and refrigerated. Simply bake when ready to serve.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes