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–+ servings
Buffalo Chicken Dip Classic

Buffalo Chicken Dip Classic: Irresistibly Creamy & Spicy Delight

This Buffalo Chicken Dip Classic is a creamy, spicy delight that’s perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dip Ingredients
  • 2 cups shredded cooked chicken substitute rotisserie chicken for quick prep
  • 8 ounces cream cheese softened for easy mixing
  • 1/2 cup Frank’s RedHot Sauce adjust to taste for milder options
  • 1/2 cup ranch dressing or blue cheese dressing for tanginess
  • 1 cup shredded sharp cheddar cheese Monterey Jack can be substituted
  • 1 cup shredded mozzarella cheese can be omitted for lower fat version
  • 1 teaspoon garlic powder fresh minced garlic is an alternative
  • 1 teaspoon onion powder using fresh onion may change texture
  • 1/2 cup optional crumbled blue cheese leave out if not a fan
  • 1/4 cup sliced green onions for garnish

Equipment

  • Mixing Bowl
  • Baking Dish
  • Oven
  • Hand Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) with the rack positioned in the center.
  2. In a large mixing bowl, beat softened cream cheese until silky smooth. Gradually stir in Frank’s RedHot Sauce, ranch dressing, garlic powder, and onion powder until fully integrated.
  3. Gently fold in shredded cooked chicken and most of the shredded cheddar and mozzarella cheeses.
  4. Grease a 1-quart baking dish and spread the mixture evenly. Sprinkle reserved cheddar and mozzarella on top.
  5. Bake for 20-25 minutes until bubbling and lightly golden. Broil for an extra 1-2 minutes if desired.
  6. Let it rest for about 5 minutes, then garnish with sliced green onions before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge before reheating.

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