Baked Buffalo Chicken Dip

Baked Buffalo Chicken Dip

Prep

10 min

Cook

20 min

Total

30 min

Servings

10

Difficulty

Easy

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup ranch or blue cheese dressing
• 1/2 cup buffalo-style hot sauce
• 3 cups shredded cooked chicken (rotisserie works)
• 1 1/2 cups shredded cheddar, divided
• 2 green onions, sliced
• Tortilla chips, crackers and celery sticks, for serving

Instructions

1. Heat the oven to 350°F.
2. Stir the cream cheese, dressing and hot sauce together until smooth.
3. Fold in the chicken and 1 cup of the cheddar.
4. Spread in a 1 1/2-quart baking dish or 9-inch pie plate and top with the remaining cheddar.
5. Bake 20 minutes, until hot and bubbling at the edges.
6. Sprinkle with green onions and serve warm with chips and celery.

Why this recipe works

Cream cheese and ranch make a smooth, scoopable base that balances the tangy hot sauce. Rotisserie chicken keeps it quick, and a cheddar top bakes golden and bubbly.

Tips, substitutions & storage

• Swap: Use Greek yogurt for half the cream cheese for a lighter dip.
• Swap: Blue cheese dressing can replace ranch; mozzarella can replace cheddar.
• Taste the hot sauce first — brands vary a lot in heat and salt.
• Slow cooker option: mix everything and cook on LOW 2 hours, then keep on WARM.
• Leftover dip keeps 3 days in the fridge and makes a good sandwich filling.

Nutrition (estimated, per serving)

Calories

270

Protein

17g

Carbs

3g

Fat

21g

Fiber

0g

Sugar

1g

Sodium

770mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.