Buffalo Chicken Dip
User Reviews
4.9
Buffalo Chicken Dip
Description
Buffalo Chicken Dip uses boiled, shredded chicken mixed with bottled hot sauce to deliver its signature spicy flavor. Cream cheese and ranch dressing are melted together to create a smooth, creamy base, which is layered over the chicken and topped with shredded Monterey Jack and cheddar cheeses. Baking the assembled dip until it bubbles and browns lightly on top adds both flavor and texture contrast.
The resulting dip is rich, creamy, and mildly spicy with a tangy undertone from the ranch dressing, balanced by the sharpness of the cheeses. It serves well as an appetizer or snack and pairs nicely with crunchy vegetables or chips for dipping.
The recipe allows flexibility in chicken source and hot sauce brands, and can also be made in a crock pot for convenience. Prepare it ahead of time and refrigerate, adding extra baking time when ready to serve. Leftovers store well refrigerated and reheat easily, and can also be repurposed for quesadillas or sandwiches.
Ingredients
- 4 chicken breast boiled and shredded, boneless skinless
- 12 ounce hot sauce bottled
- 16 ounces cream cheese at room temperature
- 16 ounce ranch dressing bottle
- 6 ounces Monterey jack cheese shredded (about 1½ cups)
- 6 ounces cheddar cheese shredded (about 1½ cups)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
- Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.
Notes
- Substitute canned or shredded rotisserie chicken if preferred for convenience.
- Frank's RedHot sauce and Hidden Valley Ranch dressing are recommended for authentic flavor, but alternatives may be used.
- Blue cheese dressing can replace all or part of the ranch for a tangier taste.
- The dip can be made by mixing all ingredients together or by layering as described.
- Cooking in a crock pot on low for 4 to 6 hours is a convenient option; stir occasionally during cooking.
- Serve with a variety of dippers such as tortilla chips, celery sticks, or crackers.
- Make-ahead by preparing overnight in the refrigerator, adding extra baking time if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat on stove or microwave.
- Leftover dip can be used as a filling for quesadillas, sandwiches, and sliders.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 50g | 77% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 126mg | 42% |
| Sodium | 624mg | 26% |
| Potassium | 288mg | 6% |
| Sugar | 2g | 4% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 310mg | 31% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
