Buffalo Chicken Dip
This creamy buffalo chicken dip has been perfected over five years and is a guaranteed hit at parties. Easy, cheesy, and packed with bold flavor in every scoop.
Print Pin Servings: 8
Calories: 310kcal
Cost: 12$
Equipment
- 1 8x8 baking dish (Or 9-inch pie plate)
- 1 Medium mixing bowl
- 1 Spatula or spoon (For mixing and layering)
- 1 Cheese Grater (For best melt and texture)
- 1 Measuring cups/spoons (Basic kitchen measuring set)
- 1 Oven (Or slow cooker alternative)
Ingredients
- 2 cups shredded chicken - Rotisserie or poached finely shredded
- 8 oz cream cheese - Full-fat softened
- ½ cup sour cream - Or Greek yogurt
- ½ cup ranch dressing - Bottled or homemade
- ½ cup hot sauce - Frank’s RedHot for classic buffalo flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce - Optional but adds depth
- 1 cup cheddar cheese - Sharp shredded, divided
- ½ cup Monterey Jack cheese - Or mozzarella shredded
- ¼ cup blue cheese crumbles - Optional but traditional
- 2 green onions - Sliced for garnish
Instructions
- Let cream cheese sit at room temperature for 30 minutes.
- Combine cream cheese, sour cream, ranch, and hot sauce until smooth.
- Fold in shredded chicken, spices, and half of the cheese.
- Spread into baking dish, top with remaining cheeses and green onions.
- Bake at 350°F for 20–25 minutes until bubbly.
- Top with extra green onions or hot sauce if desired.
- Let cool 5 minutes and serve with chips, bread, or celery.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 115g | Calories: 310kcal (16%) | Carbohydrates: 4g (1%) | Protein: 19g (38%) | Fat: 25g (38%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg (25%) | Sodium: 650mg (28%) | Potassium: 178mg (5%) | Fiber: 0.3g (1%) | Sugar: 1g (1%) | Vitamin A: 850IU (17%) | Vitamin C: 1mg (1%) | Calcium: 180mg (18%) | Iron: 0.6mg (3%)