Buffalo Chicken Dip

The BEST Buffalo Chicken Dip! Loaded with shredded chicken, buffalo sauce, cheddar jack cheese and more... this dip is perfectly creamy with a spicy kick. Serve it with fresh veggies, tortilla chips, or any of your favorite dippers!

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Prep Time: 10

Cook Time: 30

Servings:

Calories: 207kcal

Author: Cathy Trochelman

Ingredients

16 ounces cream cheese softened
1 cup Ranch dressing
1 cup Buffalo sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cheese (cheddar, monterey jack, or colby jack)
3 cups chicken (chopped, I used rotisserie)
2 green onions sliced, for garnish

Instructions

Preheat oven to 375° F.
In a large bowl, combine softened cream cheese, buffalo sauce, ranch dressing, garlic powder and onion powder. Use a hand mixer to mix well.
Stir in chicken and 1 1/2 cups shredded cheese.
Transfer to a 2 quart baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake at 375° for 30 minutes or until hot and bubbly around the edges.
Remove from oven; garnish with sliced green onions.
Serve with veggies, tortilla chips, crackers, or any of your favorite dippers.

Notes

Recipe Variations

Substitute sour cream or plain Greek yogurt for half of the cream cheese (8 ounces)

Use any variety of shredded cheese, including cheddar, white cheddar, Monterey Jack, or mozzarella

Add diced jalapeños for an extra spicy kick

Use any brand of hot sauce OR make your own homemade

Add crumbled blue cheese for a classic buffalo chicken flavor combination

Use canned chicken or cooked, shredded chicken breasts in place of rotisserie

Broil for 1-2 minutes at the end of baking for a bubbly, golden brown top

Storing & Reheating

Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer desired amount to a small oven-safe container. Bake, covered, at 375° for 25-30 minutes or until heated through.

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