Buffalo Chicken Dip
Extra creamy buffalo chicken dip has all the flavor of hot wings in one of our easiest, cheesiest, and most popular hot dips!
Servings: 10
Ingredients
- 2 cups shredded cooked chicken
- 1 (8-ounce) package cream cheese, softened
- 1 cup buffalo sauce
- 1 cup ranch dressing
- 1½ cups shredded cheddar cheese, divided
- blue cheese crumbles
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of cheddar cheese until well combined.
- Pour into a greased 9x9-inch baking dish.
- Sprinkle with the remaining ½ cup cheddar and the blue cheese.
- Bake for 20 minutes. Serve immediately with bread or tortilla chips.
Video
Notes
Prep ahead of time. Make this ahead of time and store it in the fridge for 1-2 days or in the freezer for 3-4 months. Thaw if needed and heat according to the recipe.
Slow cooker directions. See this Crock Pot Buffalo Chicken Dip recipe.
Fix oily dip. Some oil on top is normal, but pools of it aren't. This can happen if the ingredients aren't mixed well enough or have separated. Remedy it by blotting the excess oil with a paper towel and then stir the dip.
Store leftovers in an airtight container and refrigerate for 2-3 days in the fridge or freeze for 2-3 months. Reheat in the microwave or covered in the oven.
Nutrition
Serving: 0.5cup | Calories: 173kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1063mg | Potassium: 29mg | Sugar: 1g | Vitamin A: 180IU | Calcium: 127mg | Iron: 0.1mg