Buffalo Chicken Dip

Creamy, tangy Buffalo chicken dip that's perfect for game nights and potlucks, made with pantry staples and requires minimal hands-on time.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 300

Main Ingredients

8 ounces cream cheese, at room temperature Full-fat cream cheese makes the creamiest dip.
2 cups cooked, shredded chicken Rotisserie chicken is a great shortcut.
1/2 cup buffalo style hot sauce Adjust up or down for spice preference.
1/2 cup ranch or blue cheese dressing Use blue cheese dressing for more tang.
1 cup shredded cheddar or Monterey Jack cheese, divided 3/4 cup goes into the dip, 1/4 cup for topping.
1/4 cup blue cheese crumbles Optional, leave off for a milder flavor.

Preparation

Preheat the broiler on high, or set the oven to 375°F if you prefer baking instead of broiling.
Place the cream cheese in a microwave-safe bowl and microwave for 20 to 30 seconds until it softens enough to stir smoothly.
Stir the softened cream cheese with the buffalo hot sauce and the ranch or blue cheese dressing until completely combined and creamy.
Fold in the shredded chicken and 3/4 cup of the shredded cheddar or Monterey Jack. Mix until evenly distributed.
Spoon the mixture into an 8-inch oven-safe baking dish and smooth the top. Scatter the remaining 1/4 cup shredded cheese and the blue cheese crumbles over the surface.

Baking

Bake at 375°F for 8 to 10 minutes until the dip is bubbly, or place under the broiler for 1 to 2 minutes to brown the top. Watch closely while broiling to prevent burning.
Let the dip rest for 2 to 3 minutes before serving so it sets slightly and is safe to scoop.

Serving: 1Calories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgSugar: 1g

Serve the dip warm with sturdy dippers like potato chips, tortilla chips, or pita chips. Leftover dip can be refrigerated for up to 3-4 days.

Let us know how it was!