Buffalo Chicken Dip
A cozy and crowd-pleasing dip that combines spicy, tangy, and deeply cheesy flavors, perfect for gatherings or a cozy night in.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken or poached breasts.
- 8 ounces cream cheese, softened Use low-fat for a lighter option.
- 1/2 cup sour cream or Greek yogurt Greek yogurt adds protein and tang.
- 1/2 cup ranch dressing Or homemade ranch; blue cheese for bolder flavor.
- 1/2 cup hot sauce Frank’s RedHot is classic; adjust for heat preference.
- 1 1/2 cups shredded cheddar cheese Replace with a mix of cheddar and Monterey Jack if desired.
- 2 tablespoons unsalted butter For a glossy finish and to help bind flavors.
- 1/4 cup diced green onions For fresh garnish.
- 1/4 cup crumbled blue cheese Optional, for tang lovers.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a small baking dish.
- In a large bowl, stir together softened cream cheese, sour cream or Greek yogurt, and ranch dressing until smooth.
- Fold in the hot sauce and 1 cup of shredded cheese until well combined.
- Add the shredded chicken and mix thoroughly until evenly coated.
- Transfer the mixture to the prepared baking dish, smooth the top with a spatula, and sprinkle the remaining cheese on top.
Baking
- Bake for 18 to 20 minutes, until the edges bubble and the top is golden.
Serving
- Remove from the oven, top with green onions and optional blue cheese, and let it rest for 5 minutes before serving.
Notes
Serve with dippers like kettle chips or warm pita. For leftover storage, refrigerate for up to 3 days and reheat gently. Can also be frozen before baking for up to 2 months.