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Buffalo Chicken Dip
Creamy, cheesy buffalo-style dip with tangy heat—bake it bubbly or keep it warm in a crock pot. Perfect for game day with chips, veggies, or baguette.
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Servings: 12
Calories: 302kcal
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Ingredients
- 3 large boneless skinless chicken breasts cooked and shredded
- 8 ounces cream cheese cut into cubes
- 1 cup ranch dressing
- 1 cup hot sauce plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onions sliced
- 1½ cups mozzarella cheese grated & divided
- 1½ cups sharp cheddar cheese grated & divided
- ⅓ cup blue cheese crumbles
Instructions
Cook the Chicken (If Not Already Cooked)
- Bring a large pot of water to a boil over high heat.
- Add the chicken breasts and return to a boil.3 large boneless skinless chicken breasts
- Remove from heat, cover tightly, and let the chicken poach for about 25 minutes.
- Remove chicken and let rest until cool enough to handle, then shred.
Prepare the Baking Dish
- Heat oven to 350°F.
- Lightly coat a 9×9-inch baking dish with nonstick cooking spray.
Warm the Sauce Base
- Add cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder to a medium saucepan over medium-low heat.8 ounces cream cheese, 1 cup ranch dressing, 1 cup hot sauce, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder
- Whisk constantly until the cream cheese is fully melted and the mixture is smooth.
- Remove from heat.
Combine the Dip
- Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the saucepan.½ cup green onions, 1½ cups mozzarella cheese, 1½ cups sharp cheddar cheese
- Stir until evenly combined.
- Transfer mixture to the prepared baking dish.
- Sprinkle remaining mozzarella, remaining cheddar, and blue cheese crumbles evenly over the top.⅓ cup blue cheese crumbles
Bake
- Bake for 20–30 minutes, until the cheese is melted and the edges are bubbling.
- Switch oven to broil and cook for 2–3 minutes, just until the top is lightly browned.
- Remove immediately to prevent overbrowning.
Serve
- Serve hot with tortilla chips, crackers, or fresh vegetables.
Slow Cooker Instructions (Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)
- Use the Sauté function on low to melt the cream cheese with the ranch dressing, hot sauce, black pepper, and garlic powder, stirring until smooth.
- Switch to Slow Cook – Low.
- Stir in shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar.
- Cover and cook for 2–3 hours, stirring occasionally.
- About 15 minutes before serving, sprinkle remaining mozzarella, cheddar, and blue cheese on top, cover, and allow cheeses to melt.
- Keep warm using the Keep Warm setting for serving.
Notes
Substitutions
- Use rotisserie chicken in place of cooked chicken breasts.
- Substitute Monterey Jack or Colby Jack for mozzarella.
- Replace ranch dressing with blue cheese dressing for a stronger flavor.
- Reduce hot sauce by half for a milder dip.
- Serve with tortilla chips, pita chips, celery sticks, carrots, or toasted baguette slices.
- Spoon leftovers into wraps, quesadillas, or baked potatoes.
- Pairs well with crisp vegetables or simple crackers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze fully cooled dip in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator and reheat gently in the oven or slow cooker, stirring occasionally.
Nutrition
Serving: 1 serving | Calories: 302kcal | Carbohydrates: 4g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 1025mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 16mg | Calcium: 221mg | Iron: 0.5mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.