Description
This Easy Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer that’s perfect for game days, parties, or gatherings. It’s packed with shredded chicken, tangy buffalo sauce, and gooey melted cheese, served hot and bubbly straight from the oven.
Ingredients
Units
Scale
- 2 cups (250 g) cooked chicken, shredded (rotisserie chicken works great)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) ranch dressing or blue cheese dressing
- 1/2 cup (120 ml) buffalo wing sauce (like Frank’s RedHot)
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese
For serving:
- Tortilla chips, crackers, celery sticks, or carrot sticks
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Mix the dip:
- In a large mixing bowl, combine the cream cheese, ranch dressing, and buffalo wing sauce. Stir until smooth.
- Fold in the shredded chicken, cheddar cheese, and half of the mozzarella cheese.
- Assemble the dip:
- Transfer the mixture to a baking dish (about 8×8 inches). Spread it out evenly and sprinkle the remaining mozzarella cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden.
- Serve:
- Let the dip cool slightly before serving. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- Crockpot method: Combine all ingredients in a slow cooker and cook on low for 2-3 hours or until hot and melted, stirring occasionally.
- Make it spicier: Add a pinch of cayenne pepper or extra buffalo sauce for more heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.