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A pan of cheesy buffalo chicken dip with celery and chips for dipping.

Buffalo Chicken Dip

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Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
Course Side Dish
Cuisine American
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 10 to 12 servings
Calories 411
Author Michelle

Ingredients

  • 4 boneless skinless chicken breasts boiled and shredded
  • 12 ounce bottle hot sauce
  • 16 ounces cream cheese
  • 16 ounce bottle ranch dressing
  • 6 ounces Monterey Jack cheese shredded (about 1½ cups)
  • 6 ounces cheddar cheese shredded (about 1½ cups)

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
  • In a medium 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. Sprinkle the shredded cheese over the cream cheese/ranch layer.
  • Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.

Video

Notes

  • You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts.
  • You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
  • I recommend Frank's RedHot sauce.
  • I recommend Hidden Valley Ranch dressing.
  • You can substitute blue cheese for all of the ranch (or half of it).
  • Instead of layering the dip, you can mix everything together.
  • You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
  • This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
Nutritional values are based on one serving

Nutrition

Calories: 411kcal | Carbohydrates: 5g | Protein: 21g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 624mg | Potassium: 288mg | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 2.1mg | Calcium: 310mg | Iron: 0.9mg