Buffalo Chicken Dip
Buffalo chicken dip turns everything great about wings — the heat, the tang, the richness — into a scoopable, shareable dish that disappears in ten minutes flat. Shredding a rotisserie chicken is the fastest path, but leftover grilled or poached chicken works just as well. Bake it until bubbly at the edges and serve with celery sticks and tortilla chips for the full wing-bar experience.
Snack · High-protein • 35 min
Servings:8 servings
Ingredients
- 8 ounces cream cheese, softened to room temperature
- ½ cup Buffalo-style hot sauce (Frank's RedHot preferred)
- ½ cup ranch dressing
- ¼ cup sour cream
- 3 cups cooked, shredded chicken (from 1 rotisserie chicken or about 1¼ pounds boneless breasts)
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup crumbled blue cheese (optional)
- 3 scallions, thinly sliced, divided
- Celery sticks, tortilla chips, and sliced baguette, for serving
Steps
- Preheat oven to 375°F. Lightly grease a 9-inch pie dish or 1½-quart baking dish.
- In a large bowl, stir together the softened cream cheese, hot sauce, ranch dressing, and sour cream until smooth and fully combined.
- Fold in the shredded chicken, 1½ cups of the cheddar cheese, the blue cheese if using, and half of the sliced scallions. Stir until everything is evenly distributed.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup cheddar cheese.
- Bake until the dip is bubbling at the edges and the cheese on top is melted and golden, about 22–25 minutes. For a browned top, switch the broiler on for the last 1–2 minutes and watch closely.
- Remove from the oven and let cool for 5 minutes. Sprinkle with the remaining scallions. Serve warm with celery sticks, tortilla chips, and sliced baguette.