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Buffalo Chicken Dip

Buffalo chicken dip is baked until bubbling around the edges, with a creamy ranch and hot sauce base and a melted cheddar topping. Serve it warm after a 5-minute rest.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray as needed
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup ranch dressing
  • 0.5 cup buffalo-style hot sauce
  • 2 cup chicken cooked, shredded
  • 1 cup cheddar cheese shredded, divided

Equipment

  • 1 8x8-inch baking dish

Method
 

  1. Heat the oven to 350°F and lightly coat an 8x8-inch baking dish with cooking spray.
  2. In a medium bowl, stir the cream cheese, ranch dressing, and buffalo-style hot sauce until smooth.
  3. Fold in the chicken and 1/2 cup of the cheddar.
  4. Spread the mixture in the prepared dish and sprinkle the remaining 1/2 cup cheddar evenly over the top.
  5. Bake for 20–25 minutes, until bubbling around the edges and the center reaches 165°F.
  6. Let the dip rest for 5 minutes before serving warm.

Notes

For the smoothest dip, soften the cream cheese before mixing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy texture may change. For a dairy-free variation, use dairy-free cream cheese, ranch dressing, and cheddar.