Buffalo Chicken Dip Recipe
warm blend of chicken, cream cheese, ranch dressing, and hot sauce baked with a cheese blend, topped with green onion and served with multicolor tortilla chips
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Ingredients
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Dip
Topping & Garnish
For Serving
Method
Prep
- 1
Preheat and prepare bake dish
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (about 2-quart) round or 8x8-inch baking dish with nonstick spray or a thin smear of butter.
- 2
If using leftover or rotisserie chicken, shred or finely dice about 3 cups. If starting with raw chicken, poach two medium boneless skinless chicken breasts in simmering water for 12–15 minutes until cooked through, then cool and shred.
- 3
Soften 8 oz cream cheese by leaving at room temperature 30–60 minutes or microwave in 10–15 second bursts until spreadable (do not melt).
Make the Dip
- 4
Combine base ingredients
In a large mixing bowl, add the softened cream cheese and 1 cup ranch dressing. Stir with a rubber spatula or electric hand mixer on low until smooth and homogenous.
- 5
Add seasonings and hot sauce
Mix in 1 tablespoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Taste and adjust heat by adding more hot sauce if desired.
- 6
Fold in chicken and cheese
Stir in the 3 cups shredded chicken until evenly distributed. Fold in 1 cup shredded cheddar and 1 cup shredded Monterey Jack (or mozzarella) until incorporated. The mixture should be thick and scoopable.
Assemble & Bake
- 7
Transfer the dip mixture to the prepared baking dish and spread it into an even layer. Smooth the top with a spatula.
- 8
Sprinkle the additional 1 cup shredded cheddar evenly over the top so it melts into a bubbly crust.
- 9
Bake in the preheated oven for 20–25 minutes, until the dip is hot and the cheese on top is melted and starting to bubble and lightly brown. For a more browned top, switch to broil for 1–2 minutes while watching closely.
Finish & Serve
- 10
Remove the dip from the oven and let it rest 3–5 minutes to firm slightly. If desired, drizzle up to 1 teaspoon extra hot sauce over the top for more heat.
- 11
Scatter the thinly sliced green onions (about 3 tbsp) over the surface as garnish and serve warm straight from the baking dish with multicolor tortilla chips or your preferred dippers.
- 12
Any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes or in 30–60 second microwave bursts until warmed through.