Buffalo Chicken Dip (Printable)

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

# What You Need:

→ Base Mixture

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

# Directions:

01 - Preheat your oven to 350°F.
02 - In a large mixing bowl, combine the cream cheese, hot sauce, ranch dressing, and blue cheese dressing until smooth.
03 - Fold in the shredded chicken, cheddar cheese, and crumbled blue cheese. Mix until evenly combined.
04 - Transfer the mixture to a 1.5-2 quart baking dish.
05 - Sprinkle the shredded mozzarella evenly over the top.
06 - Bake for 20-25 minutes until hot, bubbly, and lightly golden on top.
07 - Remove from the oven and let cool for 5 minutes.
08 - Garnish with chopped chives or green onions, if desired. Serve warm with celery sticks, tortilla chips, or sliced baguette.

# Expert Hints:

01 -
  • The creamy, tangy base balances the heat perfectly so even spice-sensitive friends keep coming back for more
  • It comes together in literally ten minutes and bakes up into the most gorgeous bubbly, golden centerpiece
02 -
  • Don't skip the cooling time after baking, otherwise the dip will be too loose and runny
  • The dip continues to thicken as it cools slightly, so don't worry if it looks a bit bubbly fresh from the oven
03 -
  • Use freshly shredded cheese instead of pre-shredded bags for the smoothest melting texture
  • If the dip seems too thick after refrigerating, stir in a tablespoon of milk before baking
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