Buffalo Chicken Dip
All the flavors of buffalo wings transformed into a hot, creamy, spicy dip that's impossible to stop eating.
- 2 cupscooked chicken breast(shredded)
- 8 ozcream cheese(softened)
- 1/2 cuphot sauce(Frank's RedHot style)
- 1/2 cupranch dressing
- 1 cupsharp cheddar(shredded, divided)
- 2 wholegreen onions(sliced for garnish)
Can be assembled up to 24 hours ahead. Cover and refrigerate. Add 10 minutes to baking time if cold.
- 1Preheat oven to 375°F
- 2Beat cream cheese until smooth
- 3Mix in hot sauce and ranch dressing
- 4Fold in shredded chicken and 3/4 cup cheese
- 5Transfer to a baking dish and top with remaining cheese
- 6Bake 20-25 minutes until bubbling and cheese is melted
- 7Garnish with green onions
- 8Serve hot with celery sticks and sturdy chips
Use rotisserie chicken for the easiest prep. Frank's RedHot is the traditional choice - other sauces may vary in heat and flavor. The cream cheese base should be completely smooth before adding other ingredients. For extra heat, add a diced jalapeño. Serve with sturdy chips that won't break.
Buffalo chicken dip emerged in the 1990s as a creative way to enjoy buffalo wing flavors without the mess. It combines all the essential elements - hot sauce, blue cheese, and ranch - in a scoopable format perfect for game day crowds. The dip has become as essential to Super Bowl parties as the wings that inspired it.