Hot Buffalo Chicken Dip (Print Version)

Hot, creamy dip with shredded chicken, buffalo sauce, and melted cheese. Perfect for game day gatherings.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1/2 cup ranch dressing
04 - 1/2 cup blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup crumbled blue cheese

→ Sauces

07 - 1/2 cup buffalo hot sauce

→ Vegetables & Aromatics

08 - 2 tablespoons chopped green onions, plus more for garnish

# Directions:

01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, ranch dressing, blue cheese dressing, and buffalo hot sauce. Mix until smooth.
03 - Stir in the shredded chicken, half of the cheddar cheese, and half of the blue cheese.
04 - Spread the mixture evenly into a 1-quart baking dish.
05 - Sprinkle the remaining cheddar and blue cheese over the top.
06 - Bake for 20 to 25 minutes, or until bubbly and golden.
07 - Remove from oven and let cool for 5 minutes. Garnish with chopped green onions.
08 - Serve hot with tortilla chips, celery sticks, or carrot sticks.

# Expert Advice:

01 -
  • It comes together in under 10 minutes of actual work, then the oven does the heavy lifting while you chill.
  • The heat from the buffalo sauce balances perfectly with cool, creamy cheese, so it's never one-note.
  • Rotisserie chicken means you skip the cooking step entirely, making this genuinely foolproof for last-minute entertaining.
02 -
  • The dip will split and look curdled if your cream cheese isn't soft enough—set it out 15 minutes before you start, or you'll spend 10 minutes stirring and cursing yourself.
  • Overcooking dries everything out and separates the cheese from the chicken; 25 minutes at 350°F is the sweet spot where it's hot and bubbly without turning into a grease puddle.
03 -
  • Brown the shredded chicken in a pan with a bit of the buffalo sauce before adding it to the dip for deeper, more complex flavor that makes people stop mid-conversation to ask what you did differently.
  • Use full-fat cream cheese without any fillings or additives—the texture matters more here than you'd think, and it makes the difference between creamy and grainy.
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