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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.

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

Ingredients

  • 8 oz cream cheese, softened
  • 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
  • 2 green onions, sliced (optional)
  • tortilla chips, or celery sticks and crackers, to serve

Steps

  1. Heat the oven to 350°F (175°C).
  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 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).
  7. Sprinkle with green onions and serve warm with celery, chips or crackers.

Tip: Soft cream cheese mixes in smoothly. Microwave it for 15 seconds if you forgot to take it out.

Tip: 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.

Estimated nutrition per serving: 280 calories · protein 18 g · carbohydrates 3 g · fiber 0 g · sugars 2 g · fat 22 g (saturated 9 g) · sodium 620 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.