This buffalo chicken dip recipe is shredded chicken stirred with hot sauce and cheese and baked until bubbling. It is not a platter of wings.
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Buffalo Chicken Dip
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Buffalo Chicken Dip. From Olivia.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (120ml) hot sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar
- celery sticks, for serving
Instructions
- Heat the oven to 375°F (190°C).
- Stir chicken, cream cheese, hot sauce, and ranch until even.
- Spread in a small dish, top with cheddar, and bake 18 to 22 minutes, until bubbling. Serve with celery.
Notes
Soften the cream cheese or it stays in lumps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Chicken
Rotisserie or leftover. Canned chicken works if you drain it.
Heat
Frank’s-style sauce. A hotter sauce needs less.
Ranch
It cools the sauce. Leave it out if you want it sharper.
Top
Cheddar, or a mix with mozzarella.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Slow cooker?
Low for 2 hours, stirred once.
Storage
Fridge, 3 days. Reheat until hot.
Blue cheese
Swap the ranch if that is the flavor you want.
Serving
Celery and crackers. The dip is the recipe.