Cheesy Buffalo Dip Recipe

Preheat and soften

Preheat the oven to 350°F (175°C). Remove the cream cheese from the refrigerator to let it soften for 15–20 minutes if not already soft.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or sturdy spatula to beat until smooth and homogenous, about 1–2 minutes with a mixer.

Add 1 tablespoon hot sauce and 1 tablespoon buffalo wing sauce to the cream cheese mixture. Stir to incorporate evenly. Taste and add extra hot sauce later if you want more heat.

Stir in the garlic powder, onion powder, and freshly ground black pepper until evenly distributed.

Fold in 2 cups shredded cheddar and 1 cup shredded Monterey Jack (or mozzarella) until evenly combined with the cream base.

If using chicken, fold in the 2 cups cooked shredded rotisserie chicken now so it is coated with the mixture.

Reserve 1/2 cup shredded cheddar (and 1/4 cup Monterey Jack if desired) to sprinkle on top before baking.

Transfer the dip mixture into a 1.5–2 quart oven-safe baking dish, spreading it into an even layer. Smooth the top with a spatula.

Sprinkle the reserved shredded cheeses evenly over the top along with the blue cheese crumbles (reserve a tablespoon of blue cheese for garnish if desired).

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden.

For a browned top, switch the oven to broil on high for 1–2 minutes—watch carefully to avoid burning—until the cheese is deeply golden and bubbly.

Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly.

Stir through or leave whole some of the blue cheese crumbles for texture as you prefer. Sprinkle chopped green onions and chopped parsley across the top. Add extra hot sauce to taste if you want more heat.

Serve warm with tortilla chips, crackers, celery sticks, or sliced baguette. Leftovers can be cooled, covered, and refrigerated for up to 3 days—reheat in a 325°F (160°C) oven until warmed through.