Buffalo Chicken Dip

So, my oldest, bestest friend Beth is a genius. A couple of days before Christmas, she invited a bunch of girlfriends over for a “dip party”. It’s absolutely as awesome as it sounds. Everyone brings their favorite dip along with the recipe to share. Seriously genius. A small group of us sat around her kitchen island with bowls and plates of dip in front of us, sampling them all and chit chatting. Oh, and we watched the Pens beat the Capitals in a shoot out as well ๐Ÿ™‚ย  It was such a great idea and a wonderful, low-key way for a bunch of girls to share some favorite recipes, hang out and eat, of course. Which leads me to this buffalo chicken dip…

The general idea of this dip is definitely not anything new, but I have to be honest. While I love chicken wings, I tend to lean towards flavors like honey barbecue, teriyaki or garlic parmesan. I’ve never been a big fan of the buffalo/hot sauce flavor so I was never compelled to make this dip. Well, this is one of the dips that Beth contributed to her party. I tried it for the first time, and holy crap, I loved it! I was sold immediately and had to have the recipe. Thanks to the hostess, here it is!

(And it goes without saying that this is quintessential football food and perfect for your Super Bowl menu!)

5 / 5 (1 Reviews)
Did you make this recipe?
Leave a review »

Buffalo Chicken Dip


4 boneless, skinless chicken breast halves, boiled and shredded (or 4 12.5-oz cans of chicken breast, shredded)

12 oz. bottle of hot sauce

Two 8 oz. packages of cream cheese

16 oz. bottle of Ranch dressing

2 cups (8 oz.) shredded Monterey Jack or cheddar cheese (or a combination of both)


1. Preheat oven to 350 degrees F.

2. Combine the chicken with the bottle of hot sauce and spread in a 9x13-inch baking dish (or any 3-quart baking dish).

3. In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top.

4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with celery sticks (and/or other vegetables), tortilla chips or crackers.

*Recipe Note: Beth says she often times adds another cup or so of Mexican shredded cheese on top. The more cheese, the better, is my motto!

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ยฉ