Buffalo Chicken Dip Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). If using a shallow baking dish, choose one about 8x8 inches or a 1.5-quart casserole. Shred the cooked chicken into bite-size pieces if not already shredded and season with 1/2 tsp salt and 1/4 tsp black pepper; set aside.

Soften the cream cheese: place the 8 oz cream cheese in a mixing bowl and microwave for 20–30 seconds or let it sit at room temperature until easily stirrable.

Combine base ingredients: to the softened cream cheese add 1 cup sour cream, 1 tablespoon mayonnaise, and 1 tablespoon ranch (or blue cheese) dressing. Stir with a rubber spatula or electric hand mixer on low until smooth and fully combined.

Add heat and cheese: stir in 1 cup hot sauce (start with 3/4 cup if you prefer milder heat) and 1 1/2 cups shredded cheddar cheese. Mix until evenly distributed.

Fold in chicken: add the 3 cups shredded seasoned chicken and (optional) 1/2 cup crumbled blue cheese to the mixture. Fold gently until chicken is well coated with the sauce and cheeses are evenly mixed.

Transfer to baking dish: scrape the dip into the prepared 8x8-inch or 1.5-quart baking dish and smooth the top with a spatula.

Top and bake: sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden.

Broil for color (optional): for a browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Garnish and rest: remove from oven and sprinkle sliced green onions and chopped parsley over the top. Let rest 5 minutes before serving so the dip thickens slightly.

Serve warm: place the baking dish on a trivet and serve with tortilla chips, baguette slices, and celery/carrot sticks for dipping. Reheat leftovers in a 325°F (160°C) oven for 10–12 minutes or microwave in 30-second intervals until warmed through.