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Baked Buffalo Chicken Dip Recipe

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4.2 from 7 reviews

This Baked Buffalo Chicken Dip recipe is the perfect spicy and creamy appetizer to serve at game day, parties, or casual gatherings. Made with shredded chicken, tangy buffalo hot sauce, creamy ranch dressing, and melty cheese, it’s a crowd-pleaser that can be baked in the oven or prepared in a slow cooker for convenience.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Base Ingredients

  • 8 ounces (227g) block cream cheese, softened to room temperature
  • ½ cup (120mL) buffalo style hot sauce
  • ½ cup (120mL) ranch dressing

Chicken

  • 1 to 1½ pounds (453-680g) cooked and shredded chicken (about 2½ to 3 cups)

Cheese

  • 4 cups (452g) shredded cheese (a combination of cheddar and Colby Jack recommended), divided

Instructions

  1. Preheat the Oven: Preheat your oven to 350ºF (177ºC) to ensure it's ready for baking the dip evenly.
  2. Mix Cream Cheese, Hot Sauce, and Ranch: In a large bowl, combine the softened cream cheese, buffalo hot sauce, and ranch dressing. Stir until smooth and fully incorporated.
  3. Add Shredded Chicken: Add the cooked and shredded chicken to the mixture. Stir thoroughly to evenly disperse the chicken throughout the creamy base.
  4. Incorporate Half of the Cheese: Add about 2 cups of the shredded cheese to the mixture. Stir well to blend the cheese evenly throughout the dip.
  5. Transfer to Baking Pan: Spread the dip evenly into an 8-inch or 9-inch tart or square baking pan, ensuring a flat, smooth surface.
  6. Top with Remaining Cheese and Bake: Sprinkle the remaining 2 cups of shredded cheese evenly over the top of the dip. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly.
  7. Cool and Serve: Remove from oven and allow to cool for 15 minutes before serving. Leftover dip can be stored covered in the refrigerator for up to 5 days and served hot or cold.

Notes

  • Chicken Options: Use any cooked chicken you prefer including chicken breasts, thighs, canned chicken, or leftover rotisserie chicken.
  • Cream Cheese: Use block cream cheese (not whipped) in any fat content you prefer for best texture and meltability.
  • Cheese Varieties: A mix of cheddar and Colby Jack is recommended, but feel free to use any cheese you like. Freshly shredded cheese melts better than pre-shredded.
  • Baking Pan: Use any baking dish between 8 to 9 inches square or round; a 9”x13” pan also works if you adjust the baking time slightly.
  • Slow Cooker Option: Combine all ingredients except the last 2 cups of cheese in the slow cooker. Cook on high for 1 hour, stirring occasionally, then top with remaining cheese and cook another 10 minutes on high or until cheese melts. Keep warm while serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/baked-buffalo-chicken-dip-recipe/