I couldn’t think of a better party starter for the appetizer section than classic buffalo chicken dip. There are countless versions out there, and I’ve been making this one for about six years — it never disappoints.
This is one of the most requested snacks at our house. We’ve even eaten it for dinner more than once — and my waistline can attest to that!
Buffalo Chicken Dip for life!
The trick is using both ranch and blue cheese dressings and opting for buffalo wing sauce rather than plain hot sauce. Those elements build the classic flavor everyone expects from buffalo dip.
If I’m making this just for two, I’ll sometimes use lower-fat ingredients, but for a crowd I recommend full-fat cream cheese, dressings and cheese — they melt and blend more smoothly for the creamiest result.
I combine everything in a bowl and use an electric hand mixer to beat until smooth. For the chicken I usually boil it because that makes shredding easy, but you can also bake, broil, or use a store-bought rotisserie chicken to save time.
Once mixed, I fold in the shredded chicken and some of the grated cheese, then spread the mixture into a prepared baking dish and top with the remaining cheese.
Sometimes I grate my own cheese — this time I used Colby Jack because that’s what I had. Often I use pre-shredded cheese, which makes the dip quick and convenient to assemble.
Bake the dip until it’s heated through and the top is bubbly and slightly golden. We like to serve a wide variety of dippers — bread, pretzels, tortilla chips, crackers and celery are all great options.
I don’t even consider myself a big chicken eater, yet I can finish off a whole baking dish of this stuff. It’s that good.
Buffalo Chicken Dip
Yield:
1
crowd
1 hr
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Ingredients
- 2 (8-ounce) blocks cream cheese, softened
- 1/2 cup blue cheese dressing
- 1/2 cup ranch dressing
- 1 cup buffalo wing sauce (example: Frank’s RedHot)
- 1 1/2 cups shredded chicken breast
- 2 cups freshly grated cheddar cheese
- 3 tablespoons crumbled gorgonzola
- 2 tablespoons chopped chives
- 2 tablespoons chopped cilantro (optional)
for serving:
- crackers
- chips
- baguette slices
- celery sticks
- carrot sticks
Instructions
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Preheat the oven to 375°F. Spray a pie plate or an 8×8-inch baking dish with nonstick spray.
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In a large bowl, combine the softened cream cheese, ranch dressing, blue cheese dressing and buffalo wing sauce. Use a hand mixer to beat until smooth and creamy, about 3 minutes. Fold in the shredded chicken and 1 1/4 cups of the grated cheese. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
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Bake for 20 to 30 minutes, or until the dip is hot and bubbly and the top is golden. Sprinkle with extra crumbled blue cheese, chives and cilantro if desired.
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Serve warm with tortilla chips, bread, crackers, celery and carrot sticks.
Appetizer
American
Did you make this recipe?
Share your photo on social media and tag the recipe creator if you like. I always love seeing people’s takes on this dip. Thanks so much!
This dip always pleases a crowd — especially a hungry group of meat-loving guests.