Buffalo Chicken Dip
Hot, creamy dip of shredded chicken, cream cheese, Buffalo hot sauce, ranch and Cheddar, baked until bubbly and served with chips and celery. Serves 10.
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Buffalo chicken dip has all the flavor of wings with none of the mess. Shredded chicken is stirred into a creamy mix of cream cheese, hot sauce and ranch dressing, topped with Cheddar and baked until bubbling.
A rotisserie chicken makes it come together in minutes.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup cayenne pepper hot sauce
- 3 cups shredded cooked chicken
- 1 1/2 cups shredded sharp Cheddar, divided
- 2 green onions, sliced
- Tortilla chips, crackers and celery sticks, for serving
Instructions
- Mix. Heat the oven to 350°F. Stir the cream cheese, dressing and hot sauce until smooth, then fold in the chicken and 1 cup Cheddar.
- Bake. Spread in a small baking dish, top with the remaining cheese and bake 20 to 25 minutes, until hot and bubbly.
- Serve. Sprinkle with green onions and serve with chips, crackers and celery.
Tips
- Keep it warm for a party in a small slow cooker on low.
- Use less hot sauce for a milder dip.
Questions about this recipe
- Can I make Buffalo chicken dip ahead?
- Mix it up to a day ahead and refrigerate; bake an extra 10 minutes.
- Can I use canned chicken?
- Yes; drain it well.
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