Buffalo Chicken Dip
A creamy, spicy dip made with shredded chicken, cream cheese, and buffalo sauce that's perfect for parties and gatherings.
Ingredients
Main ingredients
- 2-3 cups Cooked chicken, shredded (Rotisserie chicken makes life easier.)
- 8 ounces Cream cheese, softened (This is the main creamy backbone.)
- 1 cup Sour cream (Adds tang and keeps it scoopable.)
- 1 cup Shredded cheddar (Plus a little extra for the top.)
- 1 cup Shredded mozzarella (This gives you that melty pull.)
- 1/2 cup Buffalo sauce (Adjust to taste.)
- 2-3 tablespoons Ranch dressing (Or blue cheese dressing if preferred.)
- 1/2 teaspoon Garlic powder
- to taste Salt and pepper
- optional to taste Sliced green onions (For topping.)
Instructions
Preparation
- Heat your oven to 375°F.
- In a bowl, stir together the softened cream cheese, sour cream, ranch or blue cheese dressing, buffalo sauce, garlic powder, and a pinch of pepper. Mix until smooth and fluffy.
- Fold in the shredded chicken and about two thirds of the cheeses. Stir until everything is coated and evenly mixed.
- Spread the mixture into your baking dish and sprinkle the remaining cheese on top.
- Bake for 20 to 25 minutes until hot and bubbly at the edges. Broil for 1 to 2 minutes for a more golden top.
- Let it sit for about 5 minutes before serving to thicken slightly.
Notes
Make ahead of time by mixing everything, spreading in a baking dish, covering tightly, and refrigerating. Bake directly from the fridge with 5 to 10 extra minutes. Store leftovers in a sealed container for up to 3-4 days. Reheat in the microwave, adding a spoonful of sour cream if it thickens.