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Rolling Sauce

The Best Buffalo Chicken Dip

A creamy, spicy baked dip made with cream cheese, ranch, buffalo sauce, and shredded chicken, topped with melted cheddar and blue cheese — ready for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dip
  • - 8 oz 225 g cream cheese, softened
  • - 1/2 cup 120 ml ranch dressing (or blue cheese dressing)
  • - 1/2 cup 120 ml buffalo sauce
  • - 2 cups about 280 g cooked, shredded chicken
  • - 1 1/2 cups 170 g shredded cheddar cheese, divided
  • - 1/2 cup 60 g shredded mozzarella cheese, optional
For Topping
  • - 1/4 cup 30 g crumbled blue cheese, optional
  • - 2 green onions sliced
  • - extra buffalo sauce for drizzling
For Serving
  • - tortilla chips
  • - celery sticks
  • - carrot sticks

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the softened cream cheese, ranch dressing, and buffalo sauce. Mix until smooth.
  3. Stir in the shredded chicken and about half of the shredded cheddar, mixing until evenly distributed.
  4. Spread the mixture into a baking dish in an even layer.
  5. Top with the remaining cheddar and the mozzarella, if using.
  6. Bake for 20-25 minutes, until bubbling around the edges and golden in spots on top.
  7. Top with crumbled blue cheese, sliced green onions, and an extra drizzle of buffalo sauce if desired.
  8. Let sit for about 5 minutes, then serve warm with tortilla chips, celery, and carrot sticks.

Notes

  • Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
  • Make ahead: Mix everything through step 5 up to a day ahead, cover, and refrigerate. Add a few extra minutes to the bake time if starting cold.
  • Swap: Use blue cheese dressing instead of ranch for a more pronounced blue cheese flavor, or swap mozzarella for extra cheddar if that's what's on hand.