Buffalo Chicken Dip

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 10

Course: Dinner, Main Course

Cuisine: American

2 cups cooked shredded chicken about 10–12 oz / 280–340 g
8 oz 225 g cream cheese, softened
1/2 cup 120 ml buffalo hot sauce (Frank’s RedHot® style)
1/3 cup 80 ml ranch dressing or blue cheese dressing (see notes)
1/2 cup 60 g shredded sharp cheddar
1/2 cup 60 g shredded Monterey Jack (or mozzarella for extra pull)
1/4 cup 30 g blue cheese crumbles (optional but fantastic)
1 tbsp 14 g unsalted butter, melted (rounds the heat)
2 tbsp finely chopped scallions plus more for garnish
Pinch kosher salt fresh black pepper to taste
To serve: celery sticks carrot sticks, sturdy tortilla chips, toasted baguette slices, or pita chips.

Heat oven to 375°F (190°C). Lightly butter or spray a 1-quart (1 L) baking dish or 9-inch pie dish.
Make the base. In a bowl, whisk cream cheese (softened), buffalo hot sauce, and ranch or blue cheese dressing until ultra-smooth. Whisk in melted butter.
Fold in cheeses & chicken. Stir in cheddar, Monterey Jack, blue cheese crumbles (if using), scallions, and the shredded chicken. Season with a pinch of salt and pepper (remember: the hot sauce and cheese are salty).
Bake. Spread evenly in the dish. Bake 20–25 minutes until bubbling at the edges and lightly bronzed on top.
Finish & serve. Rest 5 minutes (it thickens slightly). Top with extra scallions. Serve your buffalo chicken dip hot with crunchy veg and chips.

Soften the cream cheese fully. If it’s cool, your buffalo chicken dip will be lumpy. Microwave 10–15 seconds if needed.
Season last. Hot sauce and dressing carry salt. Taste after mixing, then add only a pinch.
Bronze the top. Want more color? Broil 30–60 seconds at the end—watch like a hawk.
Hold the grease. If your dip looks oily, it’s usually too hot for too long; keep the bake gentle and use full-fat dairy (low-fat tends to split).
Scallions on top at the end for freshness and color contrast.