Buffalo Chicken Dip Recipe
Make Buffalo Chicken Dip Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buffalo Chicken Dip
For serving (optional)
Method
Buffalo Chicken Dip
Preheat and prepare dish
Preheat oven to 350°F (175°C). Lightly grease a 9-inch (or similar 8x8) oven-safe baking dish with nonstick spray or a small amount of butter.
Soften and mix base
In a medium mixing bowl, combine the softened cream cheese (8 oz) and sour cream (1 cup). Use a rubber spatula or electric hand mixer on low speed to beat until smooth and no large lumps remain.
Add flavorings
Stir the ranch dressing (1 cup), hot sauce (3 tbsp), melted butter (1 tbsp), and minced garlic (1 tsp) into the cream cheese mixture until evenly incorporated.
Combine chicken and cheeses
Fold in the shredded cooked chicken (3 cups), 3/4 cup of the shredded cheddar, and 3/4 cup of the shredded mozzarella (reserve the remaining 1/4 cup of each for topping). Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper and mix until evenly distributed.
Transfer to baking dish
Spoon the mixture into the prepared baking dish and spread into an even layer. Sprinkle the reserved cheddar and mozzarella evenly over the top.
Bake
Bake in the preheated oven for 20–25 minutes, or until the dip is bubbling around the edges and the top is lightly golden.
Broil for color (optional)
If you want a more browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning—until the cheese is nicely browned in spots.
Garnish and serve
Remove the dish from the oven and let it rest 3–5 minutes. Sprinkle sliced green onions (2 tbsp) and blue cheese crumbles (1/4 cup) over the top if using. Serve warm with celery sticks, carrot sticks, chips, or toasted baguette slices.
Make-ahead & alternative stovetop method
Make-ahead: Prepare the dip through step 'Transfer to baking dish' and cover tightly. Refrigerate for up to 24 hours. When ready to serve, bake covered 25 minutes, then uncover and bake 10–12 minutes until bubbly.
Stovetop: For a quicker option, warm the cream cheese mixture in a medium skillet over medium-low heat until smooth, then add chicken and cheeses and stir until warmed through and cheese melts. Transfer to a serving bowl and top with garnishes.