Cheesy Buffalo Chicken Dip with Ranch (Crowd-Favorite!)
Creamy, cheesy, and just the right amount of spicy, this Buffalo Chicken Dip is the ultimate crowd-pleasing appetizer. Made with tender shredded chicken, tangy buffalo sauce, and plenty of melty cheese, it bakes up hot and bubbly in under 30 minutes. Perfect for game day, holidays, or casual get-togethers, this easy dip is guaranteed to disappear fast—so don’t forget the chips, veggies, or crusty bread for scooping!
Servings: 8 servings
Calories: 312kcal
Ingredients
- 2-3 cups shredded rotisserie chicken, skin discarded
- 1 cup Frank’s RedHot Sauce
- 1 cup sour cream
- 4 oz cream cheese, room temperature½½
- 1½ cups shredded cheese, such as Colby Jack, Mozzarella, Cheddar, or a blend of cheeses
- ¼ cup Ranch dressing or ¼ cup crumbled blue cheese
- 3 scallions, thinly sliced
- ½ tsp Kosher salt
- For serving: tortillas, crackers, crostini, or crisp vegetables
Instructions
- Mix the dip ingredients. Preheat an oven to 400°F (205°C). In a large bowl, combine pulled rotisserie chicken, 1 cup Frank’s RedHot Sauce, 1 cup sour cream, 4oz cream cheese, 1 cup shredded cheese, ¼ cup Ranch dressing (or ¼ cup crumbled blue cheese), 2 thinly sliced scallions, and ½ tsp Kosher salt in a large bowl.
- Bake the buffalo chicken dip. Transfer to a shallow baking dish or skillet, then sprinkle with remaining shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish, then serve. Cool slightly, then top with remaining thinly sliced scallions. Enjoy with tortilla chips, crostini, or vegetables.
Notes
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before refrigerating. To reheat, simply transfer the dip to an oven-safe dish and bake at 350°F (175°C) until heated through, or microwave in 30-second intervals until warmed to your liking.
- Make-ahead: Assemble ahead of time and store, covered, in a fridge until ready to bake. Alternatively, you can freeze the assembled dip (before baking) in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before baking as directed. Note: the texture of the dip may alter slightly during thawing.
- To make in a slow cooker: Toss all ingredients in your slow cooker and cook on low for 2-3 hours, stirring occasionally. Top with a little extra cheese and cook on high for 15 minutes more. Enjoy!
Nutrition
Calories: 312kcal | Carbohydrates: 3g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 1524mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 0.2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
