Buffalo Chicken Dip
This 5-ingredient Buffalo Chicken Dip bakes in 30 minutes! Loaded with shredded chicken, buffalo sauce, ranch & cheese. The best game day appetizer!
Servings: 8
Ingredients
- 2 cups pulled rotisserie chicken shredded or chopped also works
- ½ cup Frank’s buffalo hot sauce
- 8 oz cream cheese softened & cubed
- ½ cup ranch dressing
- 1-2 cups shredded mozzarella cheese divided
- Scallions chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with cooking spray.
- Add the chicken and the buffalo hot sauce to the baking dish, and toss to coat.
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Sprinkle 1 cup of the shredded Mozzarella and Cheddar cheese over the buffalo chicken. Pour the cream cheese/ranch mixture over the chicken and toss to coat. Mix until well combined. Top with the remaining shredded cheese.
- Bake for 20 - 30minutes. Serve hot with crackers.
Video
Notes
- Soften your cream cheese — Cold cream cheese won’t melt smoothly, I like to take mine out of the fridge 30 minutes to an hour before I plan to make this 5 ingredient buffalo chicken dip.
- Don’t overbake — You want melty, not oily. Check it at 20 minutes; when it’s bubbling around the edges, it’s ready.
- Mix cheeses — A blend of mozzarella (for melt) and cheddar (for flavor) makes a world of difference.
- Make Ahead Tip - You can assemble the buffalo chicken dip up to a day in advance - just cover and refrigerate it unbaked. When ready to serve, let it sit at room temperature for about 20 minutes, then bake as directed until hot and bubbly.
Nutrition
Calories: 321kcal | Carbohydrates: 3g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 1008mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
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