Buffalo Chicken Dip Recipe

Oven-baked chips (recommended)

Preheat oven to 400°F (200°C). Toss tortilla wedges with 2 tablespoons olive oil and 1 teaspoon kosher salt until evenly coated. Arrange in a single layer on a rimmed baking sheet. Bake 8–12 minutes, flipping once halfway, until crisp and golden. Remove and cool on a rack.

Fried chips (alternate)

Heat vegetable oil in a deep skillet to 350°F (175°C). Working in batches, fry tortilla wedges 1–2 minutes until crisp and blistered. Transfer to a paper towel–lined tray and immediately sprinkle with kosher salt. Let drain and cool.

Preheat oven to 375°F (190°C). If using cold cooked chicken, warm slightly or shred into bite-size pieces. In a large bowl, combine softened 8 oz cream cheese and 1 cup ranch dressing; beat with a spatula or whisk until mostly smooth and homogenous.

Stir in 3 tablespoons buffalo sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly distributed.

Add shredded chicken (3 cups) and fold until coated. Mix in 1 cup shredded mozzarella, 1/2 cup blue cheese crumbles (if using), and 3 tablespoons sliced scallions. Ensure the cheese and scallions are evenly incorporated.

Transfer the buffalo chicken mixture to a 9-inch (or similarly sized) oven-safe baking dish, spreading into an even layer. Smooth the top with a spatula.

Sprinkle the top with the extra 1/2 cup shredded mozzarella. Drizzle the additional 1 tablespoon buffalo sauce over the cheese for added heat and color.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbling around the edges and the top cheese is melted and beginning to brown.

For a browned, slightly crisp top, place under a hot broiler for 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with the remaining 1 tablespoon sliced scallions before serving.

Serve warm with the house tortilla chips. Pass extra buffalo sauce and blue cheese or ranch dressing on the side for dipping.