This easy and classic Buffalo Chicken Dip recipe is packed with flavor, featuring tender chicken (canned or rotisserie works great!) tossed in your favorite buffalo sauce—I always choose Frank’s RedHot!—layered with creamy cheese, ranch dressing, and plenty of melted cheese.
INGREDIENTS
- 4 boneless, skinless chicken breasts, boiled and shredded
- 12-ounce bottle of hot sauce
- 16 ounces cream cheese, softened
- 16-ounce bottle ranch dressing
- 6 ounces Monterey Jack cheese, shredded (about 1½ cups)
- 6 ounces cheddar cheese, shredded (about 1½ cups)
INSTRUCTIONS
- Preheat oven to 350°F.
- In a medium bowl, mix the shredded chicken with hot sauce, then spread it evenly in the bottom of a 3-quart baking dish.
- In a saucepan over low heat, combine the cream cheese and ranch dressing, stirring until smooth. Pour evenly over the chicken.
- Sprinkle the shredded Monterey Jack and cheddar cheese over the top.
- Bake uncovered for 30 to 40 minutes, until bubbly and golden brown. Let it rest for 10 minutes before serving.
- Serve with celery sticks, tortilla chips, crackers, or your favorite dippers.
NOTES & SUBSTITUTIONS
- Chicken: Swap the chicken breasts for four (12.5-ounce) cans of drained cooked chicken or 5 to 6 cups of shredded rotisserie chicken.
- Hot Sauce: Use your favorite brand—Frank’s RedHot is a great option.
- Ranch Dressing: Hidden Valley is recommended, but you can substitute blue cheese dressing for all or half of the ranch.
- Cream Cheese Alternative: Substitute with sour cream or Greek yogurt—no need to melt, just mix with the ranch dressing.
- Mix or Layer: Instead of layering, you can stir all the ingredients together before baking.
- Slow Cooker Option: Combine all ingredients (cubing the cream cheese first) and cook on low for 4 to 6 hours, stirring occasionally.
- What to Serve It With: Great with tortilla chips, potato chips, crackers, baguettes, celery sticks, or carrots.
- Make-Ahead Tip: Prepare the dip a day in advance, cover, and refrigerate overnight. Add an extra 5-10 minutes to the baking time if needed.
- Storage & Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat. Leftovers make delicious quesadilla fillings, sandwiches, or sliders!
NUTRITION (PER SERVING)
- Calories: 411 kcal
- Carbohydrates: 5g
- Protein: 21g
- Fat: 50g
- Saturated Fat: 19g
- Cholesterol: 126mg
- Sodium: 624mg
- Potassium: 288mg
- Sugar: 2g
- Vitamin A: 940 IU
- Vitamin C: 2.1mg
- Calcium: 310mg
- Iron: 0.9mg
