BEST Buffalo Chicken Dip (Easy!)
Buffalo chicken dip: it’s everything you love about buffalo wings turned into a bubbling hot, creamy, cheesy, tangy-kicky dip!
Servings: 9 servings
Equipment
- 8x8" baking dish
Ingredients
- 2 cups skinless shredded and cooked chicken like rotisserie chicken
- 8 ounces cream cheese softened for about an hour
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella
- ¼ cup blue cheese crumbles optional
- ½ cup Frank’s RedHot Original Hot Sauce not wing sauce
- ¼ cup ranch dressing
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Chopped scallions or chives for garnish
Instructions
- Lightly grease an 8x8” baking pan. Preheat oven to 375°F.
- In a large bowl, stir and smash cream cheese with the back of a spoon to loosen until smooth and creamy, about 30-45 seconds.
- Add hot sauce, ranch, garlic powder, and black pepper. Stir until well-combined. Small lumps are okay!
- Fold in chicken, 1 cup cheddar, mozzarella, and blue cheese until well-combined.
- Spread evenly in prepared pan. Sprinkle with remaining ½ cup cheddar.
- Bake for 25-30 minutes, or until bubbling and hot.
- Dab any surfaced oil off the top. Let rest for 10 minutes. Garnish with scallions, and dig in!
Video
Notes
- Oil can surface from the fat content of the cream cheese and shredded cheese. Simply dap it off out of the oven!
- I shred my chicken into chunky shreds but feel free to shred as finely as you’d like!
- While Frank’s RedHot Original Hot Sauce is classic (this is not an ad), you can use wing sauce (Frank’s, Sweet Baby, Primal Kitchen), but they add oil/butter so the dip will be milder/less sharp.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 3g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 804mg | Potassium: 188mg | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 10mg | Calcium: 218mg | Iron: 0.4mg