Buffalo Chicken Dip
The Tale of My Slightly Too-Spicy Buffalo Chicken Dip
Let me just say: if you haven’t accidentally set off a smoke alarm making Buffalo Chicken Dip, are you even doing it right? Kidding. Mostly. I remember the first time I whipped up this glorious mess—it was for a Super Bowl party, and I’d gotten a little heavy-handed with the hot sauce (let’s just say even the dog avoided the table). But, it still vanished faster than the halftime show, so I guess I did something right. This recipe’s become my signature snack for, well, just about every gathering. Plus, nobody’s ever too fancy for dip, right?
Why You’ll Love This (or at least find it useful in a pinch)
I make this when I’ve got about 12 other things going on and zero brainpower left for fancy appetizers. My family goes absolutely bonkers for Buffalo Chicken Dip—my brother once ate it straight from the dish with a big ol’ spoon. (Not proud, Nick.) It’s spicy, creamy, cheesy—frankly, perfect with a cold beer or just your bare hands if you’re feeling primal. There was that time a neighbor tried to “lighten it up” with Greek yogurt. Eh. Not quite the same, although, to be fair, it disappeared anyway. Oh, and if you never have time to shred a fancy rotisserie, don’t stress. Use whatever’s leftover—I promise, nobody complains.
What You’ll Need (Plus My Lazy-Day Swaps)
- 2 cups cooked chicken (rotisserie is my hack, but canned chicken in a real pinch—wasn’t proud of it, but it worked)
- 1 package (226g) cream cheese (I go for full-fat because life’s too short, but the light version is okay if that’s what you have)
- 1/2 cup Buffalo wing sauce (Frank’s Red Hot is my jam—grandma insists on it, but honestly, generic is fine if it’s what’s in the fridge)
- 1/2 cup ranch dressing (I sometimes swap in blue cheese if I’m feeling fancy or, let’s be real, if I’ve run out of ranch)
- 1 cup shredded cheddar cheese (pre-shredded is fine, but give it a stir so it’s not clumpy)
- 1/2 cup blue cheese crumbles (optional—but trust me, some people dig it and some folks just have strong feelings about blue cheese)
How I Throw This Together (And Where It Sometimes Goes Sideways)
- Preheat your oven to 180°C (or 350°F if you don’t speak Celsius). I sometimes forget this step and kick myself later—it’s fine, everything works out.
- If you’re not using rotisserie chicken, give your chicken a good chop or shred. Or mash. Or whatever gets it into small-ish pieces. This is usually when I sneak a bit because who can resist?
- In a big mixing bowl, whip the cream cheese until it’s smooth-ish. Some folks use a mixer but I just go wild with a fork. Actually, it gets pretty lumpy but you won’t notice after baking.
- Pour in the Buffalo sauce and ranch. Mix until it’s got that suspicious orange color (which looks weird, but trust me).
- Add the chicken, half the cheddar, and blue cheese crumbles (if using). Give it all a good stir. It will look pretty gloopy. That’s normal.
- Scoop this mess into a baking dish. Sprinkle the rest of your cheddar up top for that golden bake. Sometimes I get fancy and add a tiny bit of extra blue cheese here too.
- Bake uncovered for about 20 minutes (sometimes 25 if I’m not paying attention). It’ll be bubbling and melty. The cheese should be a bit toasty on the edges.
- This is technically where you should wait a few minutes before eating, but honestly, I never do. It’s molten-lava-hot, so don’t burn your tongue like I always do.
Notes from the Buffalo Dip Battlefield
- I tried microwaving the whole thing once to save time—nope. Not the same. Oven it is.
- Packed lunches? Oddly, it tastes better cold the next day, but maybe that’s just me.
- I’ve used leftover rotisserie, grilled, even some suspiciously dry poached chicken; all fine after enough sauce and cheese.
- Add a spoonful of ranch at serving if it gets too spicy. (A trick I learned after scarring my little cousin’s tastebuds for a week.)
So You’ve Got Leftovers, or Variations That Strangely Work
- Tried it once with shredded turkey post-Thanksgiving—surprisingly good!
- I went rogue and tossed in diced jalapenos; loved it, but I’ve got questionable spice tolerance, so keep that in mind.
- One experiment with Greek yogurt instead of cream cheese… well, no. Let’s just leave it at that.
- Sometimes I top with chopped green onions or even a sprinkle of smoked paprika. Not necessary, but it looks cool.
Can You Get Away Without Fancy Gear?
All you really need is a mixing bowl and a baking dish. If you don’t have those, I’ve literally used a saucepan in the oven before; not ideal, but the world didn’t end. Some folks use a slow cooker (here’s a slow cooker version I once followed)—if you go that route, just stir every once in a while so it doesn’t stick.
Stash It Away (Assuming It Lasts That Long)
Store leftovers in an airtight container in the fridge (good for two or three days, but honestly, in my house, it never makes it past breakfast). Reheat in the microwave—low power so you don’t nuke it into oblivion. Freezer? Technically you can, but the texture turns a bit odd. I still ate it, though, so there’s that.
Our Favorite Ways to Attack This Dip
The classic? Grab a bag of sturdy tortilla chips or celery sticks—crispy and cool, balances out the spice. My weirdo cousin dips pretzels (can’t knock it until you try it). Once, for a sleepover, I spread it onto pizza dough, rolled it up, and baked it like pinwheels (a little like this version). Messy but so, so good.
Personal “Don’t Do What I Did” Pro Tips
- Don’t use low-fat cream cheese if you’re going for the classic taste. I did that once. Regret.
- Rushing the cheese melt just turns the top rubbery. I once tried broiling to speed things up—bad move. Stick to the slow oven bake, trust me.
- If you overbake it (which I’ve done plenty), just stir in a splash of milk or ranch before reheating. Fixes it right up.
FAQ: I Swear People Have Asked Me These
- Can I make Buffalo Chicken Dip a day ahead? Absolutely. Actually, I think this tastes better the next day, but don’t quote me on that, it could just be my fridge.
- Is it spicy? Depends how much Buffalo sauce you use. For my crew, I usually go full spice, but if you’re making it for your grandma maybe scale it back a tad.
- How do you keep it warm for a party? Sometimes I stick it in the slow cooker on warm (or set it over a pan of hot water if you don’t have one—that’s a trick I picked up from my friend Emily; she’s full of weird hosting hacks).
- Can I use a different cheese? Of course! Mozzarella is mild, Monterey Jack works, I even tried a weird hard cheese from the market once. Not my favorite, but hey, experiment!
- What’s the best way to shred chicken fast? Easiest hack? Two forks, some grumblings, and a bit of elbow grease. Or just let the mixer do the work if you want to save your wrists.
By the way, if you get as obsessed as I am with Buffalo sauce, Frank’s RedHot has a bunch of creative recipes that I’ve browsed late at night (while scheming my next kitchen experiment).
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
Instructions
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1Preheat oven to 350°F (175°C).
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2In a large mixing bowl, combine shredded chicken, softened cream cheese, hot sauce, ranch dressing, garlic powder, half of the cheddar, and half of the mozzarella cheese. Mix until well combined.
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3Spread the mixture into a medium baking dish and top with the remaining cheddar and mozzarella cheese.
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4Bake in the preheated oven for 20 minutes, until the dip is hot and bubbling.
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5Sprinkle with chopped green onions before serving. Serve warm with tortilla chips, crackers, or celery sticks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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