Description
Cozy, scoopable Buffalo Chicken Dip with a creamy ranch base, buttery heat from buffalo sauce, and a tangy blue-cheese finish—made in one skillet and baked until bubbly.
Ingredients
1 Tbsp olive oil
1 Tbsp butter
1 cup finely chopped white onion
1 Tbsp minced garlic
2½ cups cooked chicken, shredded or chopped
½ cup buffalo wing sauce
8 oz cream cheese, softened and cubed
½ cup ranch dressing
½ cup sour cream
½ tsp freshly ground black pepper
1 cup shredded mozzarella
1 cup shredded cheddar
¼ cup blue cheese crumbles, plus more to finish
2 Tbsp chopped parsley or green onion (garnish)
Dippers (optional): celery sticks, carrot sticks, pita chips, sturdy crackers
Instructions
1) Preheat oven to 350°F (175°C). Heat a 9–10″ oven-safe skillet over medium heat.
2) Add olive oil and butter. Sauté onion for 5 minutes, stirring, until translucent. Add garlic; cook 1 minute.
3) Stir in chicken and buffalo sauce; let it bubble briefly to coat.
4) Add cream cheese and stir until smooth and creamy.
5) Fold in ranch and sour cream; season with black pepper.
6) Smooth the top, then sprinkle mozzarella and cheddar evenly.
7) Bake 25–35 minutes until edges are bubbling and the top has golden spots.
8) Remove from oven; immediately top with blue cheese crumbles and herbs. Rest 5 minutes, then serve warm with dippers.
Notes
– Make-ahead: Assemble through the cheese topping, cover, and refrigerate up to 24 hours; bake when ready.
– Storage: Refrigerate 3–4 days.
– Reheat: 300–325°F until warmed through, or low skillet heat; loosen with a splash of milk or a spoon of ranch if needed.
– Gluten-free friendly: Use GF dippers.
– Swap: Replace some sour cream with Greek yogurt for a lighter tang.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: Skillet + Bake
- Cuisine: American