Hello World KitchenBeta

Baked Buffalo Chicken Dip

A creamy, spicy, and irresistible warm dip made with shredded chicken, zesty buffalo sauce, cream cheese, and savory ranch seasoning. Perfect for game day or parties!

Prep 10 min Cook 20 min Total 35 min Level Easy

Serves 8

Ingredients

Dip Base

8 ounces cream cheese — softened to room temperature
0.5 cup buffalo hot sauce — Frank's RedHot recommended
1 tablespoon dry ranch seasoning mix — store-bought or homemade

Chicken and Cheese

2 cups cooked shredded chicken — rotisserie chicken works great
1 cup shredded cheddar cheese — divided
0.5 cup shredded mozzarella cheese — divided

Garnish and Serving

2 tablespoons green onions (optional) — thinly sliced
1 bunch celery sticks — cut into sticks
1 bag tortilla chips — sturdy chips for dipping

Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or a 9-inch pie plate.
~5 min
Using cooking spray prevents the cheese from sticking to the edges.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the buffalo sauce and dry ranch seasoning, mixing until fully combined and creamy.
~3 min
If your cream cheese is too cold, microwave it for 15-20 seconds to soften it up.
Fold the shredded chicken, half of the cheddar cheese (1/2 cup), and half of the mozzarella cheese (1/4 cup) into the cream cheese mixture until evenly distributed.
~2 min
Canned chicken can be used in a pinch, just be sure to drain it thoroughly and flake it well.
Transfer the mixture to the prepared baking dish and spread it out into an even layer. Top with the remaining cheddar and mozzarella cheese.
~2 min
Bake uncovered for 20 minutes, or until the edges are bubbling and the cheese on top is melted and slightly golden.
~20 min
For a browner top, broil for 1-2 minutes at the very end, watching carefully so it doesn't burn.
Remove from the oven and let it rest for 5 minutes. Garnish with sliced green onions and serve warm with celery sticks and tortilla chips.
~5 min
Keep the dip warm in a slow cooker on the 'warm' setting if serving for an extended party.

Nutrition

240

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

Cholesterol (mg)

Equipment

Mixing bowl
Hand mixer or sturdy spatula
8x8-inch baking dish

Tips & Storage

Use block cream cheese rather than tub cream cheese for the best texture.
Freshly shredding your cheese from a block will result in a smoother, meltier dip compared to pre-shredded bagged cheese.
Adjust the heat level by adding a dash of cayenne pepper or hot sauce if you prefer it extra spicy, or use a mild buffalo sauce for less heat.
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second increments or in the oven at 350°F until warmed through.