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!
Equipment
- Mixing bowl
- Hand mixer or sturdy spatula
- 8x8-inch baking dish
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
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 (opt.) | 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 minUsing 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 minIf 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 minCanned 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 minFor 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 minKeep the dip warm in a slow cooker on the 'warm' setting if serving for an extended party.
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.