🧀 Recipe Title: Buffalo Chicken Dip
This buffalo chicken dip is the ultimate party starter—creamy, spicy, and loaded with cheese and tender shredded chicken. Whether you’re hosting a game day hangout or need a quick, crowd-pleasing appetizer, this easy, oven-baked dip delivers bold flavor with minimal effort. It’s low-carb friendly, customizable for any diet, and absolutely addictive.
Equipment
- Mixing bowl
- Spatula or hand mixer
- 8x8 baking dish or cast iron skillet
- Measuring cups and spoons
- Oven or slow cooker (alternative method)
Ingredients
- 2 cups shredded cooked chicken rotisserie or grilled
- 1 block 8 oz cream cheese, softened
- ½ cup buffalo hot sauce like Frank’s RedHot
- ½ cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
- Optional: ½ cup mozzarella or pepper jack for extra meltiness
- Optional toppings: chopped chives bacon bits, green onions
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix softened cream cheese, buffalo sauce, ranch/blue cheese, and shredded cheese until smooth.
- Fold in the shredded chicken and mix until fully coated.
- Transfer mixture to a baking dish or cast iron skillet.
- Sprinkle extra cheese on top.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Serve warm with chips, celery sticks, or baguette slices.
Notes
Make Ahead: Assemble dip 1–2 days ahead and refrigerate until ready to bake.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat in microwave or oven.
Freezer Friendly: Freeze before or after baking for up to 3 months.
Diet Variations: For keto, use full-fat ingredients and serve with veggie sticks. For dairy-free, swap in vegan cheese and dressing.
Too Spicy? Add more ranch, cream cheese, or a splash of sour cream to mellow it out.
Too Mild? Add extra buffalo sauce or a few dashes of cayenne pepper to kick up the heat.