Buffalo Chicken Dip
A creamy, flavorful dip made with shredded chicken, buffalo sauce, and cheese—perfect for parties and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken You can use rotisserie chicken for convenience!
- 8 oz cream cheese Softened
- 1 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing or blue cheese dressing, if you prefer
Optional Toppings
- 1 bunch chopped green onions For garnish
- 1 cup extra shredded cheese For garnish
Instructions
Preparation
- If you’re not using rotisserie chicken, boil or bake chicken breasts until fully cooked, then shred them into bite-sized pieces.
- In a large bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, and shredded chicken. Stir until well combined.
- Gently fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the mixture.
- Pour the mixture into a baking dish or a slow cooker for serving, smoothing the top with a spatula.
Cooking
- If using an oven, preheat to 350°F (175°C) and bake for 20-25 minutes until bubbly and lightly golden on top.
- If you’re using a slow cooker, cook on low for about 2 hours or until warmed through.
Serving
- Remove from the oven or slow cooker and allow it to cool slightly.
- Top with optional green onions or extra cheese, serve warm with chips, veggies, or your favorite dipping option, and savor every bite!
Notes
Leftover Buffalo Chicken Dip can be stored in the refrigerator for about 3-5 days. For longer storage, it can be frozen for up to 3 months. To reheat, heat until warmed through.