Description
Fast, oven-baked Buffalo Chicken Dip with bold wing flavor and a creamy, cheesy scoopable texture—made in one pan in about 35 minutes. Perfect for game day, movie night, or last-minute potlucks, with easy swaps for heat level and mix-ins.
Ingredients
2 (12.5-oz) cans chunk chicken, drained very well
¾ cup Buffalo-style hot sauce
16 oz cream cheese, softened
½ cup ranch dressing
½ cup blue cheese crumbles (optional)
1½ cups shredded cheddar cheese, divided
Instructions
1) Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2) Drain canned chicken very well.
3) In a mixing bowl, stir together hot sauce, softened cream cheese, ranch dressing, blue cheese (if using), and ¾ cup cheddar until smooth.
4) Fold in chicken. Spread mixture evenly into the baking dish.
5) Sprinkle remaining ¾ cup cheddar over the top.
6) Bake 30 minutes, until edges are bubbling and the top is spotty-golden.
7) Rest 5 minutes before serving. Taste and adjust (salt, extra hot sauce, or a squeeze of lemon if desired).
Notes
Make-ahead: Assemble, cover, and refrigerate unbaked 24–48 hours. Bake from cold, adding 5–10 minutes.
Storage: Refrigerate 3–4 days. Freeze up to 3 months (thaw overnight, stir, then reheat).
Reheat: 300°F oven or microwave in short bursts; add a splash of milk or extra ranch if needed.
Swaps: Use rotisserie chicken; swap part of cream cheese with Greek yogurt; cheddar can be Monterey Jack or mozzarella.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: One-pan baking
- Cuisine: American