Description
Buffalo Chicken Dip delivers all the creamy heat and tang of classic buffalo wings in a one-pan, no-fry, weeknight-friendly bake. Rotisserie chicken, cream cheese, mozzarella, buffalo wing sauce, and ranch come together in a scoopable, cheesy dip that’s perfect with chips and crunchy veggies. Great for game day, last-minute guests, or make-ahead snacking, it reheats beautifully and can be tweaked to be milder, spicier, or extra cheesy.
Ingredients
2 cups shredded rotisserie chicken (packed, bite-size)
8 oz cream cheese, softened, cubed
1½–2 cups shredded low-moisture mozzarella, divided
¾ cup buffalo wing sauce (such as cayenne-style wing sauce)
½ cup ranch dressing
Optional: 1–2 tablespoons chopped scallions or parsley, for garnish
For serving:
Sturdy tortilla chips
Celery sticks
Carrot sticks
Toasted baguette slices
Instructions
1. Heat the oven to 350°F (175°C).
2. Make the base: In a large mixing bowl, combine the shredded chicken, cream cheese, 1 cup of the mozzarella, buffalo wing sauce, and ranch dressing. Mix until everything is evenly coated and no pockets of sauce remain.
3. Taste and adjust: Use a chip or veggie stick to taste the mixture. Add a bit more buffalo sauce for extra heat or a pinch of salt if needed, keeping in mind that chips add salt.
4. Spread in the dish: Lightly grease a 9×9-inch (or similar 2-quart) baking dish. Spread the mixture into an even layer.
5. Top with cheese: Sprinkle the remaining ½–1 cup mozzarella evenly over the top.
6. Bake: Transfer to the oven and bake for about 20 minutes, until the edges are bubbling, the cheese is melted, and the center is hot and slightly puffed.
7. Rest: Remove from the oven and let the dip rest for 3–5 minutes to thicken slightly for easier scooping.
8. Finish and serve: Garnish with chopped scallions or parsley, if using. Serve warm with tortilla chips, celery sticks, carrot sticks, and toasted baguette slices.
Doneness cues: edges bubbly and lightly golden, cheese fully melted, center hot and creamy.
Notes
• Make-ahead: Assemble the unbaked dip in the dish up to 2 days in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time.
• Freezer-friendly: Assemble but do not bake. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
• Heat level: Use less buffalo sauce for milder dip, more for extra heat. A drizzle of wing sauce on top after baking adds an extra kick.
• Swaps: Use shredded cooked turkey or canned chicken (well-drained and pulled into small pieces). Swap part of the mozzarella for Monterey Jack, pepper Jack, or sharp cheddar.
• Lighten it: Replace up to ¼ of the cream cheese with plain Greek yogurt and use part-skim mozzarella. Add extra chopped celery to the mixture for more volume with less richness.
• Texture tips: If the dip seems too loose, bake 3–5 minutes longer and let it rest before serving. If it’s too thick or dry, stir in a spoonful of ranch or a splash of wing sauce after baking.
• Serving ideas: Pair with sturdy chips, fresh veggie sticks, warm pita wedges, or a simple green salad on the side. Great as a topper for baked potatoes or grain bowls with extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Baked, One-pan
- Cuisine: American