Description

Buffalo Chicken Dip is a hot, scoopable appetizer with a creamy, tangy base, bold Buffalo heat, and a browned cheesy top. It comes together with just five main ingredients, bakes in one pan, and is perfect for parties, game days, and last-minute get-togethers. Serve with veggies, chips, or toasted bread for a crowd-pleasing, gluten-free snack that reheats beautifully.

Ingredients

2 cups shredded cooked chicken (rotisserie works great)
8 oz cream cheese, softened
½ cup cayenne-style hot sauce
½ cup ranch dressing
1 cup shredded cheddar cheese, divided

(Optional toppings/finishes)
Chopped chives, parsley, or sliced scallions
Toasted panko or crushed plain crackers
Extra hot sauce or a drizzle of chili oil

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Instructions

Preheat the oven to 350–375°F (175–190°C). Lightly grease a 2-quart baking dish, 8×8 pan, or 10-inch cast-iron skillet.
In a mixing bowl, combine the softened cream cheese, hot sauce, and ranch dressing. Mix until mostly smooth (a few streaks are fine).
Fold in the shredded chicken and half of the cheddar cheese until evenly distributed.
Spread the mixture into the prepared baking dish or skillet, smoothing the top into an even layer.
Sprinkle the remaining cheddar cheese evenly over the top.
Bake for 18–22 minutes, until the edges are bubbling and the top is lightly golden and blistered and the center is hot and scoopable.
Let rest for about 5 minutes. Taste and adjust with a pinch of salt or extra hot sauce if needed.
Garnish with toppings (herbs, toasted crumbs, extra hot sauce) and serve warm with veggies, tortilla chips, or toasted baguette slices.

Notes

Must-haves: Chicken, cream cheese, hot sauce, and ranch create the core flavor and texture; cheddar can be swapped for other melty cheeses.
Substitutions: Shredded turkey or well-drained canned chicken work; for a twist, use finely flaked cooked white fish. Swap some cream cheese for plain Greek yogurt for a lighter, tangier dip. Use Monterey Jack, mozzarella, or pepper jack instead of cheddar.
Flavor boosts: Add ½ tsp garlic powder and/or onion powder to the base for extra depth.
Make-ahead: Mix the dip up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the baking time.
Storage: Refrigerate leftovers for 3–4 days. Reheat gently in a 325°F (165°C) oven or in the microwave, adding a spoon of ranch or hot sauce if it seems thick. Freezing is not recommended due to dairy texture changes.
Lightened version: Replace ⅓–½ of the cream cheese with Greek yogurt and use part-skim cheese. You can fold in finely chopped cauliflower rice or white beans for extra body.
Variations:
- Lemony Herb: Add lemon zest and chopped dill or parsley to the mixture before baking.
- Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo and balance with a touch of honey and lime.
- Creamy Parmesan: Add ½ cup grated Parmesan and a splash of cream.
Serving ideas: Serve with carrot sticks, celery, cucumber rounds, sturdy tortilla chips, or toasted baguette. Pairs well with sparkling water with lime, light lager.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Dip
Method: Baked, One-pan
Cuisine: American