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–+ servings
spicy creamy buffalo chicken dip

Hot Buffalo Chicken Dip

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 whisk or spatula
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken shredded
  • 8 ounce cream cheese softened
  • 1/2 cup hot sauce such as Frank's RedHot
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese dressing optional
  • 1 cup cheddar cheese shredded divided
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup blue cheese crumbles optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper ground
  • 2 tablespoon green onion sliced optional; for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a medium mixing bowl, whisk together the softened cream cheese, hot sauce, ranch dressing, blue cheese dressing (if using), garlic powder, onion powder, and black pepper until smooth.
  • Fold the shredded chicken into the cream cheese mixture until evenly coated.
  • Stir in 0.5 cup of the shredded cheddar cheese and all of the shredded mozzarella cheese.
  • Transfer the mixture to the baking dish and spread it into an even layer.
  • Sprinkle the remaining 0.5 cup shredded cheddar cheese and the blue cheese crumbles (if using) evenly over the top.
  • Bake for 20–25 minutes, or until the dip is bubbling around the edges and the top is melted and lightly golden.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish with sliced green onions, if desired, and serve warm with tortilla chips, celery sticks, or crusty bread.

Notes

For best flavor, use freshly cooked or rotisserie chicken that is well-shredded so it blends smoothly into the dip, and make sure the cream cheese is fully softened to avoid lumps. Adjust the hot sauce to your heat tolerance, remembering that baking can slightly mellow the spice, and consider splitting the dressing between ranch and blue cheese if you like a tangier, more complex flavor. The dip can be assembled a day ahead and refrigerated, then baked just before serving, adding a few extra minutes to the cook time for a cold dish. Leftovers keep well in the fridge for up to three days and reheat nicely in a small baking dish or microwave-safe bowl, and you can repurpose them as a filling for quesadillas, sliders, or baked potatoes.
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