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Oven Buffalo Chicken Dip with Rotisserie Chicken

Buffalo Chicken Dip with Oven Rotisserie Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Wooden spoon or spatula
  • 1 9x9-inch (or similar) baking dish
  • 1 Oven
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 box grater (if shredding your own cheese)

Ingredients
  

  • 3 cup cooked chicken shredded; oven-rotisserie style
  • 8 ounce cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup buffalo wing sauce medium heat
  • 1/2 cup ranch dressing
  • 1 cup cheddar cheese shredded; divided
  • 1 cup mozzarella cheese shredded; divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper ground
  • 1/8 teaspoon salt or to taste
  • 2 tablespoon green onions thinly sliced; for garnish
  • 2 tablespoon blue cheese crumbles optional; for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  • In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  • Stir in the buffalo wing sauce and ranch dressing until the mixture is fully blended.
  • Add the garlic powder, onion powder, smoked paprika, black pepper, and salt, and mix well.
  • In a large mixing bowl, combine the shredded oven-rotisserie chicken with half of the cheddar cheese and half of the mozzarella cheese.
  • Pour the buffalo cream mixture over the chicken and cheese and stir until everything is evenly coated.
  • Transfer the chicken mixture into the prepared baking dish and spread it into an even layer.
  • Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the dip.
  • Place the baking dish in the preheated oven and bake for 20–25 minutes, or until hot and bubbly and the cheese is melted and lightly golden.
  • Remove the dip from the oven and let it rest for 5 minutes to thicken slightly.
  • Garnish the top with sliced green onions and blue cheese crumbles, if using, before serving.
  • Serve warm with tortilla chips, celery sticks, carrot sticks, or toasted baguette slices.

Notes

Using oven-rotisserie chicken gives this dip a deeper, roasted flavor and keeps the meat tender, so be sure to remove the skin and shred the chicken while it’s still slightly warm for easiest handling. Adjust the buffalo sauce to your preferred heat level, and if the dip seems too thick after baking, you can stir in 1–2 tablespoons of warm milk or extra ranch to loosen it. For make-ahead prep, assemble the dip up to a day in advance, cover, and refrigerate, then add 5–10 minutes to the baking time when cooking from cold. Shredding your own cheese instead of using pre-shredded improves melt and texture, and baking until the edges are just starting to brown helps develop a slightly caramelized, smoky flavor without drying out the dip.
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