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Buffalo Chicken Dip

Creamy buffalo chicken dip with shredded chicken and melted cheese in ceramic dish

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This is the ultimate crowd-pleasing dip, blending spicy Buffalo sauce with creamy cheeses and tender chicken. The key to its velvety texture is using fully softened cream cheese for a perfectly smooth, lump-free base. It bakes up bubbly and golden, ready for dipping in just 30 minutes.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 8 oz cream cheese, fully softened to room temperature
  • 1/2 cup Buffalo-style hot sauce (like Frank's RedHot)
  • 1/2 cup ranch dressing
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup blue cheese crumbles (optional)
  • 2 green onions, thinly sliced
  • Tortilla chips, celery sticks, and carrot sticks for serving

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 1.5 to 2-quart baking dish.
  2. In a large bowl, combine the softened cream cheese, Buffalo sauce, and ranch dressing. Beat with a hand mixer or whisk until completely smooth and uniform.
  3. Add the shredded chicken, half of the mozzarella and cheddar cheeses, and the blue cheese crumbles (if using). Fold together with a spatula until chicken is evenly coated.
  4. Transfer mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining shredded cheeses evenly over the top.
  5. Bake for 18-22 minutes, until the cheese is melted, the edges are bubbling vigorously, and the dip is heated through.
  6. Remove from oven and let cool for 5 minutes. Sprinkle with sliced green onions and serve immediately with chips and vegetables.

Notes

For a lump-free dip, ensure cream cheese is truly softened at room temperature for at least 30 minutes. You can use two 10 oz cans of drained chicken for a shortcut. Adjust Buffalo sauce to taste for more or less heat. Leftovers reheat well.

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