Description
This Spicy Buffalo Chicken Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Combining shredded rotisserie chicken with tangy buffalo sauce, ranch dressing, and melted cheddar cheese, this dip bakes to bubbly perfection and is sure to disappear quickly from the serving platter.
Ingredients
Scale
Chicken Mixture
- 2 cups shredded rotisserie chicken (warm)
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup buffalo sauce (Frank’s RedHot recommended)
- 1/2 cup ranch dressing (high-quality refrigerated brand preferred)
- 1.5 cups shredded sharp cheddar cheese (divided)
Toppings (Optional)
- Blue cheese crumbles
- Sliced green onions
Instructions
- Prep: Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or a 9-inch pie plate to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and half of the shredded cheddar cheese. Stir everything together well until you achieve a smooth, creamy, and orange-hued mixture.
- Layer: Spread the chicken and cheese mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheddar cheese over the top, and add blue cheese crumbles if using.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the edges are bubbly and the cheese on top has melted completely and slightly browned.
- Finish and Serve: Remove from the oven and let the dip rest for about 5 minutes to thicken. Before serving, sprinkle the top with sliced green onions for garnish, and enjoy with chips, crackers, or veggie sticks.
Notes
- Use a rotisserie chicken for a quick and easy shredded chicken base.
- Softening the cream cheese beforehand ensures a smooth, clump-free dip.
- Adjust the amount of buffalo sauce based on your preferred spice level.
- Serve with celery sticks, tortilla chips, or crackers for dipping.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
