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–+ servings
Creamy Buffalo Chicken Dip served in a bowl with tortilla chips for dipping

Buffalo Chicken Dip

A creamy, spicy crowd-pleaser that mixes pantry staples for a bold, cheesy dip perfect for parties or game nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Dip Base Ingredients
  • 8 ounces cream cheese, softened Let it come to room temperature for a lump-free base.
  • 2 cups cooked shredded chicken Rotisserie or poached chicken works well.
  • 1/2 cup buffalo-style hot sauce Use a high-quality hot sauce for best flavor.
  • 1/2 cup ranch or blue cheese dressing You can adjust according to spice preference.
Topping Ingredients
  • 1 cup shredded cheddar or Monterey Jack cheese, divided Swap Monterey Jack for pepper jack for extra kick.
  • 1/4 cup blue cheese crumbles Optional, can be swapped for extra ranch.

Method
 

Preparation
  1. Preheat the oven to 375°F or set the broiler if you prefer finishing with direct heat.
  2. Place the cream cheese in a microwave-safe bowl and soften it for 20 to 30 seconds.
  3. Stir the softened cream cheese with the buffalo sauce and ranch or blue cheese dressing until smooth and creamy.
  4. Fold in the shredded chicken and 3/4 cup of the shredded cheese until evenly mixed.
  5. Spoon the mixture into an oven-safe 8-inch baking dish, spreading it into an even layer.
  6. Sprinkle the remaining shredded cheese and the blue cheese crumbles evenly over the top.
Baking
  1. Bake at 375°F for 8 to 10 minutes until the dip is bubbling around the edges.
  2. Alternatively, broil for 1 to 2 minutes to brown the top—watch closely to avoid burning.
  3. Let the dip rest for 2 to 3 minutes before serving so it sets slightly and won’t scald.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 5gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 600mgSugar: 1g

Notes

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 12 minutes, or microwave in 30-second bursts, stirring between intervals until heated through.

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