Buffalo Chicken Dip
Softened cream cheese and a ranch or blue cheese dressing mellow the vinegar bite of the hot sauce while keeping the dip spreadable instead of greasy, and baking it just until the top browns melts the cheddar into a cohesive layer instead of leaving it separated and oily.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1/2 cup buffalo hot sauce (such as Frank's RedHot)
- 1/2 cup ranch or blue cheese dressing
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled
- 1/2 tsp garlic powder
- 2 tbsp green onion, sliced, for garnish
Nutrition per serving
- Calories
- 261
- Protein
- 22g
- Carbs
- 2g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9x9-inch (or similar 2-quart) baking dish.
- 2In a large bowl, beat the softened cream cheese until smooth and no lumps remain.
- 3Stir in the hot sauce, ranch or blue cheese dressing, and garlic powder until fully combined.
- 4Fold in the shredded chicken and half of the cheddar cheese, distributing the chicken evenly through the cream cheese base.
- 5Spread the mixture into the prepared baking dish in an even layer. Top with the remaining cheddar and the blue cheese crumbles.
- 6Bake for 20-25 minutes, until the edges are bubbling and the top is browned in spots.
- 7Let the dip rest for 5 minutes before serving, then garnish with sliced green onion. Serve hot with celery sticks, crackers, or tortilla chips.
Tips & variations
- Rotisserie chicken works well here and saves the step of cooking chicken separately; about two cups shredded is roughly one rotisserie chicken breast plus a bit of thigh meat.
- For a spicier dip, use a bolder hot sauce or stir in an extra tablespoon straight in, cream cheese and cheddar both mellow heat significantly.
- Swap the baking dish for a slow cooker set to low for 2 hours if serving from a buffet table for longer than an hour.
- Leave out the ranch or blue cheese dressing and use all hot sauce for a sharper, more vinegar-forward dip.
Storage & reheating
Refrigerate leftover dip in an airtight container for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between, or rewarm the whole dish covered in a 350°F (175°C) oven for about 15 minutes until hot through. The dip does not freeze well; the cream cheese base tends to separate and turn grainy once thawed.
Tips from the Tulo kitchen
- Shredding the chicken while it's still warm makes it pull apart more easily than after it's fully cooled.
- A stand mixer or hand mixer beats the cream cheese smoother and faster than doing it by hand with a spoon.
FAQ
Can I make buffalo chicken dip ahead of time?
Yes. Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add about 5 extra minutes to the bake time since it will start cold.
What's the best chicken to use?
Poached or boiled chicken breast, rotisserie chicken, or leftover roasted chicken all work; the chicken just needs to be fully cooked and shredded into small, bite-sized pieces before mixing.
Why is my dip greasy or separated?
This usually happens when low-fat cream cheese is used or the dip is baked at too high a temperature; stick with full-fat cream cheese and the 375°F (190°C) bake temperature for a stable, creamy texture.
Can I make this in a slow cooker?
Yes. Combine all ingredients except the garnish in the slow cooker, cover, and cook on low for 2 hours, stirring once halfway through, then keep on the warm setting for serving.
