Spicy Buffalo Chicken Dip (Printable)

Creamy, zesty dip with shredded chicken and tangy sauce.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Dairy & Base

02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup ranch dressing
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup crumbled blue cheese

→ Sauce

07 - 2/3 cup buffalo wing sauce

→ Garnish & Serving

08 - 4 stalks celery, cut into sticks
09 - 8 oz tortilla chips or sturdy potato chips
10 - 2 green onions, sliced

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and ranch dressing. Mix until the mixture is completely smooth.
03 - Stir in the buffalo wing sauce, shredded chicken, half of the cheddar cheese, and crumbled blue cheese until evenly distributed.
04 - Spread the mixture evenly into a 9-inch baking dish or an oven-safe skillet.
05 - Sprinkle the remaining cheddar cheese over the top of the mixture.
06 - Bake for 20 to 25 minutes until the dip is hot and bubbly.
07 - Remove from the oven and let cool for 5 minutes. Garnish with sliced green onions and serve warm with celery sticks and chips.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
  • One dish feeds a crowd, and nobody will realize half the ingredients probably came from your pantry already.
  • Buffalo and cream cheese is the kind of flavor combo that makes people ask for the recipe before they've even finished their plate.
02 -
  • If your cream cheese isn't soft going in, your dip will be lumpy and nobody will say anything but everyone will notice, so just wait the extra ten minutes.
  • Don't skip the resting time after it comes out of the oven because the cheese is literally molten and you need those five minutes for things to set enough that they hold together when you dip.
  • Taste the buffalo sauce before you pour the full amount in because every brand is different, and you can always add more heat but you can't take it out.
03 -
  • Brown that top cheddar layer by keeping the dip under the broiler for literally one minute at the end—golden and crispy is the goal, blackened is a mistake waiting to happen.
  • Serve this in the same dish it baked in so people can dip all the way into the warm cheese underneath, not just the cool edges.

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