Buffalo Chicken Dip Recipe

Preheat and shred

Preheat oven to 375°F (190°C). If you don't have pre-cooked chicken, poach or roast 2 large boneless skinless chicken breasts (about 1 to 1.25 lb raw) until internal temperature reaches 165°F, then let rest and shred finely. Measure and soften the cream cheese at room temperature for 20–30 minutes.

Prepare garnishes

Slice green onions thinly, chop parsley if using, and separate celery into sticks. Grate extra mozzarella for topping.

In a large mixing bowl, combine the softened cream cheese (8 oz) and sour cream (1 cup). Beat with a hand mixer or whisk until smooth and homogenous.

Add shredded mozzarella (1.5 cups) and shredded sharp cheddar (1 cup) to the cream mixture. Fold gently until evenly distributed.

Stir in the shredded chicken (3 cups), Ranch dressing (1/2 cup), San Marzano tomato sauce (1/2 cup), hot sauce (1/2 cup), melted unsalted butter (2 tbsp), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Mix until all ingredients are incorporated and the dip is creamy. Taste and adjust salt or hot sauce if needed.

If the mixture seems very thick, add 1–2 tablespoons of milk or extra Ranch dressing to reach a scoopable but spreadable consistency.

Transfer the dip into a 9-inch oven-safe pie dish or a shallow 2‑quart baking dish. Smooth the top with a spatula.

Sprinkle the reserved extra mozzarella (1/2 cup) evenly over the top.

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

Remove from oven and let rest 3–5 minutes. Drizzle hot honey (1–2 tbsp total — 1 tbsp over the whole dip, reserve extra for serving) over the center of the dip, then scatter sliced green onions and parsley on top.

Optional: For a slightly caramelized honey finish, place the dish under a broiler for 30–60 seconds, watching closely to avoid burning.

Serve warm with tortilla chips, crostini, or celery sticks. Provide extra hot honey at the table for guests who want more heat-sweet contrast.

Leftovers: Cool, cover, and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through, or microwave in 30-second intervals, stirring between, until heated.