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–+ servings
easy canned buffalo chicken dip

Buffalo Chicken Dip with Canned Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 Wooden spoon or spatula
  • 1 8x8 inch baking dish or similar size
  • 1 Oven
  • 1 can opener
  • 1 measuring cup set
  • 1 Measuring spoons set

Ingredients
  

  • 2 can canned chicken breast 12.5 ounces; drained and shredded
  • 8 ounce cream cheese softened
  • 1/2 cup hot pepper sauce such as Frank’s RedHot
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese dressing optional, for extra tang
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 2 tablespoon sliced green onions optional; for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a medium mixing bowl, combine the softened cream cheese, hot pepper sauce, ranch dressing, and blue cheese dressing if using, and stir until smooth.
  • Add the drained canned chicken, 3/4 cup of the shredded cheddar cheese, mozzarella cheese, garlic powder, onion powder, and black pepper to the bowl and mix until evenly combined.
  • Transfer the chicken mixture to the baking dish and spread it into an even layer.
  • Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the top.
  • Bake the dip in the preheated oven for 15–20 minutes, or until hot and bubbly around the edges.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish the top with sliced green onions if desired and serve warm with tortilla chips, celery sticks, or crackers.

Notes

Extra tips: For best flavor, fully drain and lightly shred the canned chicken with a fork so it blends well into the creamy base. If you prefer a spicier dip, add extra hot sauce or a pinch of cayenne pepper; for a milder version, reduce the hot sauce and increase the ranch. Softening the cream cheese at room temperature makes mixing much easier and helps avoid lumps. This dip can be assembled ahead, covered, and refrigerated for up to 24 hours; simply add a few extra minutes to the baking time if baking from cold. Leftovers reheat well in the oven or microwave, and the dip can be thinned with a splash of milk or extra dressing if it gets too thick.
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