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Overhead shot of buffalo chicken dip in a baking dish with melted cheese
TahiraJaved

Buffalo Chicken Dip

This Buffalo Chicken Dip bakes shredded chicken and tangy buffalo hot sauce into a rich cream cheese base, topped with melted cheddar and mozzarella until bubbly and golden. The balance between creamy, tangy, and spicy is what makes this dip such a reliable crowd pleaser, and it comes together with just a handful of pantry staples and rotisserie chicken. It is exactly the kind of dish that disappears from the table before you even get seconds.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 8 oz cream cheese softened
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 cup buffalo hot sauce
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp sliced green onions for garnish
  • Celery and carrot sticks for serving
  • Tortilla chips or crackers for serving

Equipment

  • 1 8x8 inch baking dish holds the dip for even baking
  • 1 Mixing bowl for combining the cream cheese base and chicken
  • 1 Hand mixer, optional smooths out the cream cheese more quickly
  • 1 Spatula for spreading the mixture evenly into the dish

Method
 

  1. Beat softened cream cheese until smooth, then mix in dressing and hot sauce.
  2. Fold in shredded chicken and half the cheddar.
  3. Spread into a greased 8x8 baking dish.
  4. Top with remaining cheddar and mozzarella.
  5. Bake at 375°F for 18 to 20 minutes until bubbly.
  6. Garnish with green onions and serve warm with dippers.
    7. Taste your hot sauce before mixing it in; brands vary widely in heat, so it is easier to add more than to tone down an overly spicy batch.

Notes

  • Fully soften the cream cheese before mixing to avoid a lumpy dip.
  • Bake until the edges bubble and the top turns lightly golden for the best texture.
  • Serve warm, since the dip thickens noticeably as it cools.
  • An 8x8 inch baking dish gives the dip enough surface area to bake evenly without spreading too thin.
STORAGE: Refrigerate up to 4 days, or freeze unbaked up to 2 months.
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