Tulo

Buffalo Chicken Dip with Rotisserie Chicken

Rotisserie chicken is already cooked, seasoned, and tender, so it shreds easily and skips the step of poaching or baking chicken from scratch, cutting this dip down to about 10 minutes of prep before it goes in the oven.

Prep
10 min
Cook
25 min
Total
35 min
Servings
10

Ingredients

Servings10
  • 3 cups rotisserie chicken, skin and bones removed, shredded
  • 16 oz cream cheese, softened
  • 3/4 cup buffalo wing sauce (such as Frank's RedHot)
  • 1/2 cup ranch dressing
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1/2 cup blue cheese crumbles
  • 2 tablespoons green onions, thinly sliced, for garnish

Nutrition per serving

Calories
342
Protein
18g
Carbs
5g
Fat
28g

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

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
  2. 2In a large bowl, beat the softened cream cheese with a spatula until smooth and no lumps remain.
  3. 3Stir in the buffalo sauce and ranch dressing until fully combined and the mixture is a uniform orange-pink.
  4. 4Fold in the shredded rotisserie chicken, 1 1/2 cups of the cheddar, and the blue cheese crumbles.
  5. 5Spread the mixture evenly into the prepared baking dish and top with the remaining 1/2 cup cheddar.
  6. 6Bake for 20-25 minutes, until the edges are bubbling and the cheese on top is melted and starting to brown in spots.
  7. 7Let the dip rest for 5 minutes, then scatter the green onions over the top before serving warm with celery sticks, carrot sticks, or tortilla chips.

Tips & variations

  • Two small store-bought rotisserie chickens or the meat from one large one both work; either way, aim for about 3 cups of shredded meat, roughly the amount from one 2-2.5 pound bird.
  • For a milder dip, cut the buffalo sauce back to 1/2 cup and add an extra 1/4 cup ranch; for more heat, stir in a diced fresh jalapeño with the chicken.
  • This can be made in a slow cooker instead of the oven: combine everything except the garnish, cover, and cook on low for 2 hours, stirring once halfway through.
  • Swap the blue cheese crumbles for an extra 1/4 cup shredded cheddar if blue cheese isn't a favorite in the house.

Storage & reheating

Cover and refrigerate leftover dip for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or cover the whole dish with foil and reheat at 350°F for about 15 minutes until warmed through. Buffalo chicken dip does not freeze well; the cream cheese base tends to separate and turn grainy once thawed.

Tips from the Tulo kitchen

  • Pulling the chicken meat while it's still slightly warm from the store makes it shred much more easily than once it's fully cooled.
  • Assembling the dip up to a day ahead and refrigerating it unbaked saves time before a party; add about 5 extra minutes to the bake time since it will start cold.

FAQ

Can I use canned chicken instead of rotisserie chicken?

Yes, two 12.5-ounce cans of drained chicken breast can substitute, though the flavor will be milder and less seasoned than rotisserie meat, so taste and adjust the buffalo sauce accordingly.

Why did my dip turn out watery?

This usually happens when the chicken wasn't drained or shredded finely enough, or when low-fat cream cheese was used; full-fat cream cheese holds together better under heat.

Can I make this dip ahead of time for a party?

Yes. Mix everything except the top layer of cheddar and refrigerate covered for up to 24 hours, then top with the reserved cheese and bake right before serving.

What's the best way to keep it warm during a party?

Transfer the baked dip to a small slow cooker set on the warm setting, stirring occasionally, so it stays spreadable for a few hours without drying out or scorching at the edges.

More recipes