Hot Cheesy Buffalo Chicken Dip (Printer-friendly)

Spicy, creamy buffalo chicken dip with melted cheese and tangy sauce. Ideal for game day and party snacking.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1/2 cup ranch dressing
04 - 1/2 cup blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup crumbled blue cheese, optional

→ Sauces

07 - 1/2 cup buffalo hot sauce

→ Vegetables & Aromatics

08 - 2 tablespoons chopped green onions, plus more for garnish

# Steps:

01 - Set oven to 350°F and allow to fully preheat
02 - In a large mixing bowl, combine softened cream cheese, ranch dressing, blue cheese dressing, and buffalo hot sauce. Mix until smooth and well blended
03 - Stir shredded chicken, half of the cheddar cheese, and half of the blue cheese into the base mixture until evenly distributed
04 - Spread mixture evenly into a 1-quart baking dish, creating an even layer
05 - Sprinkle remaining cheddar and blue cheese over the surface of the dip
06 - Bake for 20 to 25 minutes until the dip is bubbly and golden brown on top
07 - Remove from oven and let rest for 5 minutes. Top with chopped green onions before serving
08 - Transfer to serving dish and serve hot with tortilla chips, celery sticks, or carrot sticks

# Expert Advice:

01 -
  • It comes together faster than most people can finish their first beer.
  • The balance between creamy and spicy makes it impossible to stop at one bite.
  • You can assemble it hours ahead and just pop it in the oven when guests arrive.
  • Leftovers reheat beautifully, though there are rarely any left.
02 -
  • If your cream cheese is cold, the dip will stay lumpy no matter how much you stir, always let it soften first.
  • Taste your buffalo sauce before you add it, some brands are much hotter than others and you can always add more heat but you can't take it back.
  • Don't overbake or the edges will dry out and the dip loses that luscious creaminess.
03 -
  • Use rotisserie chicken and you'll have this in the oven in under ten minutes, no poaching or shredding required.
  • For an extra crispy top, switch the oven to broil for the last two minutes, but watch it closely so it doesn't burn.
  • Serve it in a small slow cooker set to warm if you want it to stay melty for hours during a party.
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