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–+ servings
Buffalo Chicken Dip

Irresistibly Creamy Buffalo Chicken Dip You'll Devour

This Buffalo Chicken Dip is creamy, zesty, and perfect for any gathering, making it a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 cups shredded cooked chicken Use rotisserie chicken for a quick and flavorful option.
  • 8 oz cream cheese, softened Soften for easy mixing and creamy texture.
  • ½ cup buffalo wing sauce Adjust the heat level by choosing your favorite hot sauce.
  • ½ cup ranch dressing Use blue cheese dressing for a richer flavor profile.
  • 1 cup shredded cheddar cheese Blend with Monterey Jack for extra creaminess.
For the Topping
  • crumbled blue cheese Adds a unique tangy flavor that complements the dip.
  • chopped green onions Freshness and crunch to enhance the dip's presentation.

Equipment

  • Oven
  • Baking dish
  • mixing bowl
  • Hand Mixer or Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  2. Combine the softened cream cheese, buffalo wing sauce, ranch dressing, and half of the shredded cheese until smooth.
  3. Gently fold in the shredded cooked chicken until fully coated with the mixture.
  4. Transfer the chicken mixture to the greased baking dish and sprinkle the remaining shredded cheese on top.
  5. Bake in the preheated oven for 20–25 minutes until the cheese melts and edges bubble gently.
  6. Let cool for a couple of minutes before serving warm with tortilla chips, celery sticks, or crackers.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 950mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This dip is best enjoyed warm and can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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