Buffalo Chicken Dip Recipe

Preheat and prepare chicken

Preheat oven to 350°F (175°C). If using leftover or rotisserie chicken, shred it finely with two forks or your hands until you have about 3 cups. Pat any excess moisture from the chicken with paper towels.

Soften cream cheese

If the cream cheese is not fully softened, microwave it in a microwave-safe bowl for 15–20 seconds until easily spreadable but not melted.

In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, and melted butter. Whisk or beat with a spatula until smooth and homogenous.

Stir in the hot wing sauce, garlic powder, onion powder, salt, and black pepper until evenly distributed.

Fold in the shredded chicken and 1.5 cups shredded cheddar and 1/2 cup shredded mozzarella until everything is evenly combined. Taste and adjust seasoning or hot sauce level to preference (add more hot sauce for heat, more sour cream for cooling).

Bake

Transfer the mixture to a 9-inch pie dish or an 8x8-inch baking dish, smoothing the top. Sprinkle the additional 1/2 cup shredded cheddar evenly over the top. Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the dip is bubbling around the edges and the cheese on top is melted and lightly browned.

If you prefer a browned top, switch the oven to broil for 1–2 minutes — watch closely to prevent burning.

Remove the dish from the oven and let it rest 5 minutes. Sprinkle the chopped green onions over the hot dip.

Serve warm with celery sticks, tortilla chips, and extra ranch or blue cheese dressing on the side for dipping.

Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions until hot.