Description
Buffalo Chicken Dip Recipe is the ultimate party appetizer made with shredded chicken, ranch, hot sauce, and cheese. Perfect for game day or gatherings—easy, cheesy, and ready in under an hour. Serve hot with chips or veggies and wow your guests!
Ingredients
3 large boneless skinless chicken breasts, cooked and shredded (or 4 cups rotisserie chicken)
8 oz cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce (like Frank’s RedHot)
1 tsp black pepper
1 tsp garlic powder
½ cup chopped green onions
1.5 cups shredded mozzarella cheese, divided
1.5 cups shredded cheddar cheese, divided
Instructions
- Cook the Chicken: If not already cooked, boil chicken breasts in a large pot until fully cooked (about 25 minutes). Let cool, then shred.
- Preheat the Oven: Set your oven to 350°F and spray a 9×9-inch baking pan with non-stick spray.
- Make the Sauce Base: In a medium saucepan over medium-low heat, melt the cream cheese together with ranch dressing, hot sauce, black pepper, and garlic powder. Stir until smooth and creamy.
- Combine Ingredients: Add the shredded chicken, green onions, 1 cup of mozzarella, and 1 cup of cheddar into the sauce. Stir until well mixed.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Top with the remaining cheeses.
- Bake: Bake for 20-30 minutes until the dip is hot and bubbly. For a perfectly golden top, switch to broil for the final 2-3 minutes, watching closely to prevent burning.
- Serve: Serve immediately with tortilla chips, crackers, celery sticks, or use as a wrap filling.
Notes
Make ahead tip: Prep and refrigerate unbaked dip up to 1 day in advance.
Use freshly shredded cheese for best melt.
Substitute chicken with jackfruit for a vegetarian version.
Crockpot option: Cook on low for 2–3 hours instead of baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 346
- Sugar: 1g
- Carbohydrates: 9g
- Protein: 16g