Description
This recipe for Buffalo Chicken Dip (Baked, Extra Creamy) is a satisfying, golden appetizer perfect for big flavor. It’s an easy-to-make dip that combines shredded chicken with creamy cheeses, spicy buffalo sauce, and ranch dressing, baked until bubbly and golden.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese (optional, for topping)
- Green onions, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large bowl, combine the shredded cooked chicken, softened cream cheese, buffalo wing sauce, and ranch dressing. Mix until well combined.
- Stir in the shredded cheddar cheese and shredded mozzarella cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden.
- If using, sprinkle with crumbled blue cheese and chopped green onions before serving.
- Serve hot with tortilla chips, celery sticks, carrot sticks, or crackers.
Notes
- For extra creamy dip, ensure the cream cheese is fully softened.
- Adjust the amount of buffalo sauce to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
- This dip can be made ahead of time. Prepare the mixture and store it in the refrigerator. Bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 300-350
- Sugar: 2-5g
- Sodium: 700-900mg
- Fat: 20-25g
- Saturated Fat: 10-15g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 5-10g
- Fiber: 0-1g
- Protein: 20-25g
- Cholesterol: 60-80mg
