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Buffalo wings with celery sticks and ranch, the flavors behind this buffalo chicken dip
Chef Emma

Buffalo Chicken Dip

A hot, creamy buffalo chicken dip with shredded chicken, cream cheese, cayenne pepper hot sauce, ranch dressing and cheddar, baked until bubbling. Makes about 3½ cups, serves 10 as an appetizer.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken about 10 oz (280 g), rotisserie chicken works best
  • 8 oz full-fat block cream cheese 226 g, softened
  • ½ cup cayenne pepper hot sauce 120 ml, such as Frank's RedHot Original
  • ½ cup ranch dressing 120 ml, or blue cheese dressing
  • 1½ cups shredded cheddar cheese 170 g, divided
  • 2 green onions sliced, for topping
  • crumbled blue cheese optional, for topping

Equipment

  • 1½-quart baking dish or 9-inch pie plate
  • Large mixing bowl
  • Instant-read thermometer
  • 2- to 4-quart slow cooker (optional)

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 1½-quart baking dish.
  2. Beat the softened cream cheese until smooth, then gradually stir in the hot sauce and ranch until creamy.
  3. Fold in the chicken and 1 cup of the cheddar. Spread in the dish and top with the remaining ½ cup of cheese.
  4. Bake 20 to 25 minutes, until bubbling and 165°F (74°C) in the center. Broil 1 to 2 minutes for a browned top if you like.
  5. Rest 5 minutes, top with green onions and blue cheese, and serve warm with chips, crackers or celery.

Notes

Crockpot: cube the cream cheese and add everything to a 2- to 4-quart slow cooker; cook on LOW 2 hours, stirring after 1 hour, to 165°F (74°C), then keep on WARM. Stovetop: warm the cream cheese, hot sauce and ranch over medium-low, then stir in the chicken and cheese until hot, 5 to 7 minutes. Make ahead up to 2 days and bake 5 to 10 minutes longer. Don't leave out more than 2 hours; refrigerate leftovers and eat within 3 to 4 days. Calories are an estimate per serving (dip only) from USDA FoodData Central values.