Buffalo Chicken Dip
Buffalo chicken dip is a flavor bomb that mixes creamy and spicy. Imagine shredded chicken, cream cheese, ranch, hot sauce, and melted cheese all together. It's no surprise it's a hit at parties!
Ingredients
- Main Ingredients
- 8 oz 226 g cream cheese, softened
- 1 cup 230 ml ranch dressing (or blue cheese dressing)
- ¾ cup 175 ml buffalo sauce
- 2 cups 275 g shredded rotisserie chicken
- 1.5 cups 170 g shredded cheddar cheese
- Optional Ingredients for Extra Flavor
- 1 cup 113 g shredded Colby Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons chopped green onions for garnish
Instructions
- Oven-Baked Method:
- Preheat oven to 350°F (175°C). Lightly grease an 8x8 baking dish.
- In a large bowl, mix softened cream cheese, ranch dressing, and buffalo sauce until smooth.
- Stir in shredded chicken, cheddar cheese, Colby Jack cheese, salt, and pepper.
- Pour mixture into prepared baking dish and spread evenly.
- Bake for 15-20 minutes, or until warm and bubbly.
- For a crispy top, broil for 2-3 minutes after baking.
- Garnish with green onions and serve with tortilla chips or veggie sticks.
- Slow Cooker Method:
- Combine all ingredients in a slow cooker.
- Cook on LOW for 2-3 hours, stirring occasionally.
- Once heated through and creamy, serve warm directly from the slow cooker.
Notes
- Use rotisserie chicken for convenience, but cooked chicken breasts or canned chicken also work.
- Adjust the heat level by adding more buffalo sauce or using a milder option.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months, but expect slight texture changes due to dairy.
- Serve with celery sticks, carrots, tortilla chips, or toasted baguette slices.
- For a healthier version, replace cream cheese with Greek yogurt.