Description
This Buffalo Chicken Dip recipe is a creamy, cheesy, and perfectly spicy appetizer that’s ideal for parties or game day gatherings. Made with shredded chicken, cream cheese, hot sauce, and a blend of cheeses, this dip is sure to be a crowd-pleaser.
Ingredients
Units
Scale
For the Chicken:
- 3 large boneless skinless chicken breasts, boiled and shredded
For the Dip:
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing, homemade or store-bought
- 1 cup hot sauce (such as Frank’s RedHot), plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded and divided
- 1.5 cups cheddar cheese, shredded and divided
Instructions
- Cook the Chicken: Boil the chicken breasts until cooked through, then shred and set aside.
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Prepare the Sauce: In a saucepot, combine cream cheese, ranch dressing, hot sauce, pepper, and garlic powder over medium heat until smooth.
- Combine Ingredients: Mix in the shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar cheese. Transfer to the baking pan and top with remaining cheese.
- Bake: Bake for 20-30 minutes until bubbly, then broil for a golden top.
- Serve: Enjoy with chips, veggies, or as a wrap with your favorite greens.
Notes
- Cooked chicken not included in total cooking time.
- Substitute with 4 cups shredded rotisserie chicken.
- Recommended to use Frank’s RedHot Sauce.
- Use freshly shredded cheese for best results.
- Leftovers keep well for 2-3 days; reheat in the microwave or oven.
- Crockpot option available without the browned cheese top.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 2g
- Sodium: 782mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 78mg
