Buffalo Chicken Dip (Print version)
A hot, creamy Buffalo Chicken Dip with shredded chicken, tangy hot sauce, ranch, cheddar, and blue cheese baked until bubbly.
# Ingredients:
For the dip
01 -
2 cups (280 g) cooked shredded chicken
02 -
8 oz (225 g) cream cheese, softened
03 -
1/2 cup (120 ml) Buffalo-style hot sauce
04 -
1/2 cup (120 ml) ranch dressing
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
07 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
08 -
1/3 cup (40 g) crumbled blue cheese, divided
For serving
09 -
2 scallions, thinly sliced
10 -
Celery sticks, carrot sticks, tortilla chips, or crackers
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 1 1/2-quart baking dish or small oven-safe skillet.
02 -
In a large bowl, stir the softened cream cheese, hot sauce, ranch dressing, garlic powder, and black pepper until mostly smooth.
03 -
Fold in the shredded chicken, 1 cup of cheddar, and about half of the blue cheese until evenly combined.
04 -
Spread the mixture into the prepared dish. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
05 -
Bake for 20-25 minutes, until the dip is hot through the center and bubbling around the edges.
06 -
Let the dip rest for 5 minutes. Top with the remaining blue cheese and sliced scallions, then serve warm with celery, carrots, chips, or crackers.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
The dip can be assembled 1 day ahead and baked before serving.
03 -
Let the baked dip rest for 5 minutes so it thickens before scooping.