Buffalo Chicken Dip (Printer-Friendly)

Creamy, spicy dip with shredded chicken, hot sauce, and melted cheese. Baked until bubbly and golden.

# What You'll Need:

→ Main Dip Components

01 - 2 cups cooked, shredded chicken breast
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
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup crumbled blue cheese

→ Topping

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

# How to Prepare:

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

# Expert Advice:

01 -
  • The way the hot sauce and cream cheese melt together creates this velvety texture that clings perfectly to every chip
  • Its one of those rare appetizers that actually gets better as it sits, developing deeper flavors
  • You can prep everything ahead of time and just pop it in the oven when guests arrive
02 -
  • Cold cream cheese will create tiny lumps that never quite disappear, so please let it soften properly
  • The dip continues to thicken as it cools slightly, so those first few scoops might be the runniest
  • If you're making this for a crowd, consider setting up a double batch because the pan will be wiped clean
03 -
  • A splash of the hot sauce brine adds extra tang without much more heat
  • Grating your own cheddar instead of buying pre-shredded makes a huge difference in how it melts
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