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Buffalo Chicken Dip · Baked

Baked Buffalo Chicken Dip

Shredded chicken in a creamy, tangy hot sauce base, topped with cheddar and baked until bubbling. Use a rotisserie chicken and it's in the oven in 10 minutes.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
10 min
Cook
20 min
Total
30 min
Serves
about 4 cups
Level
Easy
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Ingredients

  • 8 oz cream cheese, softened
    Swaps for cream cheese

    Instead of cream cheese

    • Neufchâtel: The same amount. Lower in fat and a little softer.
    • Mascarpone: The same amount. Richer, milder and softer, with less tang.
    • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

    All 4 swaps for cream cheese

  • ½ cup ranch dressing, or blue cheese dressing
  • ½ cup hot sauce, cayenne pepper style
  • 3 cups cooked chicken, shredded
  • 1 ½ cups cheddar cheese, shredded, divided ≈ 170 g
    Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • 2 green onions, sliced (optional)
    Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • tortilla chips, or celery sticks and crackers, to serve

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Heat the oven to 350°F (175°C).
    350°F
  2. Stir the cream cheese in a large bowl until smooth.
  3. Add the ranch dressing and hot sauce and stir until no lumps of cream cheese remain.
  4. Fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
    in the chicken and 1 cup of the cheddar.
  5. Spread the dip in a 1 1/2-quart baking dish or a 9-inch pie dish and sprinkle the remaining cheese on top.
  6. Bake until the dip is bubbling at the edges, the cheese is melted and the center is hot, 165°F (74°C).
    350°F⏱ Bake: 20 min
  7. Sprinkle with green onions and serve warm with celery, chips or crackers.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Soft cream cheese mixes in smoothly. Microwave it for 15 seconds if you forgot to take it out.
  • Turn it down: use 1/3 cup hot sauce for a milder dip kids will eat.

Storage

Refrigerate leftovers up to 4 days. Reheat until hot in the center, 165°F (74°C).

Make ahead

Assemble, cover and refrigerate up to 1 day. Bake 5 to 10 minutes longer from cold.

How long leftovers keep, and freezing and reheating: leftovers and storage.

Quick answers

Can I make it ahead?

Assemble, cover and refrigerate up to 1 day. Bake 5 to 10 minutes longer from cold.

What can I swap?
  • Instead of cream cheese: Neufchâtel, the same amount.
  • Instead of cheddar: Colby or Colby Jack, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
280
Protein
18 g
Carbohydrates
3 g
Fiber
0 g
Sugars
2 g
Fat
22 g
Saturated fat
9 g
Sodium
620 mg

Whole recipe, 10 servings: about 2,800 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 10 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: green onions (optional); tortilla chips (to taste or as needed).

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Cleanup score 4/5 (easy cleanup): 2 things to wash, pie dish, mixing bowl.

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