Description
Extra-creamy, ranch-forward Buffalo Chicken Dip with gentle heat, cheesy pull, and a silky, scoopable center—ready in about 30 minutes with a simple mix-spread-bake method.
Ingredients
8 oz cream cheese, softened
1 cup shredded Colby–Monterey Jack, plus extra for topping
1 cup cooked, finely shredded chicken breast
½ cup buffalo wing sauce (adjust to taste)
½ cup ranch dressing
Optional dippers: celery sticks, carrot sticks, tortilla chips, sliced baguette
Instructions
1) Preheat oven to 350°F. Lightly oil a shallow 1-quart baking dish.
2) In a bowl, mix softened cream cheese, shredded chicken, buffalo wing sauce, ranch, and 1 cup shredded cheese until smooth and evenly combined.
3) Spread mixture into the prepared dish and smooth the top.
4) Sprinkle a small handful of extra Colby–Jack over the top.
5) Bake 20–25 minutes, until edges are bubbling and top is fully melted with light golden spots.
6) Rest 3–5 minutes, then serve hot with desired dippers.
Notes
– Make-ahead: Assemble (unbaked) up to 24 hours ahead; cover and refrigerate.
– Storage: Refrigerate up to 3 days.
– Freezing: Not recommended (cream cheese may turn grainy).
– Reheat: 300–325°F oven or microwave in short bursts; stir and add a spoon of ranch or splash of milk if needed.
– Pro tip: Fully soften cream cheese for the smoothest, fastest-melting texture.
– Easy swaps: Cheddar/mozzarella instead of Colby–Jack; rotisserie chicken for speed; garlic/onion powder for extra savoriness; optional blue cheese for tang.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: One-pan bake
- Cuisine: American