Buffalo Chicken Dip (Print version)

Spicy, creamy chicken with hot sauce and melted cheese baked until golden and bubbly.

# What You'll Need:

→ Main Dip Components

01 - 2 cups cooked, shredded chicken breast (about 12 oz)
02 - 8 oz cream cheese, softened
03 - 1/2 cup hot sauce (such as Frank's RedHot)
04 - 1/2 cup ranch dressing
05 - 1/2 cup blue cheese dressing (or substitute with additional ranch)
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup crumbled blue cheese (optional)

→ Topping

08 - 1/2 cup shredded mozzarella cheese
09 - 2 tablespoons chopped chives or green onions (optional)

# Directions:

01 - Preheat oven to 350°F (180°C).
02 - In a large mixing bowl, combine cream cheese, hot sauce, ranch dressing, and blue cheese dressing. Mix until completely smooth and well incorporated.
03 - Fold in shredded chicken, cheddar cheese, and crumbled blue cheese (if using). Mix until evenly distributed throughout the creamy base.
04 - Spread mixture evenly into a 1.5–2 quart baking dish.
05 - Sprinkle shredded mozzarella cheese uniformly over the surface.
06 - Bake for 20–25 minutes until dip is hot throughout, bubbly around edges, and lightly golden on top.
07 - Remove from oven and let stand for 5 minutes to set slightly.
08 - Top with chopped chives or green onions if desired. Serve warm with celery sticks, tortilla chips, or sliced baguette.

# Expert Advice:

01 -
  • Everything gets thrown in one bowl and baked, meaning less cleanup and more time with your guests
  • The hot sauce and blue cheese create that perfect wing flavor without the mess of actual wings
02 -
  • I learned the hard way that cold cream cheese creates lumps, so please let it soften before you start mixing
  • The dip keeps thickening as it cools, so serving it straight from that brief rest period is ideal
03 -
  • Use a light coating of cooking spray on your baking dish for easier cleanup later
  • If the top is browning too fast, tent it loosely with foil for the last few minutes
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