Spicy Buffalo Chicken Dip (Printable View)

A creamy, zesty blend of shredded chicken, buffalo sauce, and cheeses paired with crisp celery sticks and chips.

# Ingredient List:

01 - 2 cups cooked shredded chicken breast (rotisserie or poached)

02 - 8 oz cream cheese, softened

03 - 1/2 cup sour cream

04 - 1/2 cup ranch dressing

05 - 1 cup shredded cheddar cheese

06 - 1/2 cup crumbled blue cheese (optional)

07 - 2/3 cup buffalo wing sauce (e.g. Frank's RedHot)

08 - 4 celery stalks, cut into sticks

09 - 8 oz tortilla or sturdy potato chips

10 - 2 green onions, sliced for garnish

01 - Preheat the oven to 375°F (190°C).

02 - In a large mixing bowl, blend softened cream cheese, sour cream, and ranch dressing until smooth.

03 - Mix in buffalo wing sauce, shredded chicken, half of the shredded cheddar cheese, and blue cheese if using.

04 - Spread the mixture evenly into a 9-inch (23 cm) baking dish or oven-safe skillet.

05 - Sprinkle the remaining shredded cheddar cheese over the top.

06 - Bake for 20 to 25 minutes until hot and bubbly.

07 - Remove from oven and let cool for 5 minutes. Garnish with sliced green onions.

08 - Serve warm with celery sticks and chips for dipping.

01 -

It comes together in 10 minutes of prep and tastes like you've been cooking all day.
Nobody can stop eating it once you set it down, which somehow counts as a win.
The hot sauce and creamy cheeses balance perfectly, so even people who claim they don't like spicy food end up going back for more.

02 -

Cold cream cheese will ruin your life—it makes everything lumpy and refuses to play well with the other ingredients, so actually soften it first.
Don't skip the cooling step even though you'll want to; five minutes prevents the dip from sliding right off your chip and onto your lap.

03 -

Don't thaw frozen chicken; cook it fresh or grab rotisserie for the best texture and flavor.
Mix your dip the morning before and just pop it in the oven when people arrive—it reheats beautifully and tastes even better the next day.