American
Baked Buffalo Chicken Dip
A creamy, cheesy buffalo chicken dip made with tender shredded chicken, tangy hot sauce, cream cheese, ranch seasoning, and plenty of melted cheddar and Monterey Jack. This easy baked dip is perfect for football season, parties, holidays, and casual entertaining.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- easy
- Cuisine
- American
Estimated per serving · 285 cal · 22g protein · 5g carbs · 20g fat
Equipment Needed
- 8 x 8-inch baking dish
- Large mixing bowl
- Rubber spatula
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups cooked shredded boneless skinless chicken breastSubstitute:
Cooked shredded boneless skinless chicken thighs — Use 2 cups cooked shredded chicken thighs in place of 2 cups shredded chicken breast.
- 8 ounces cream cheese, softenedSubstitute:
Neufchâtel cheese — Use 8 ounces softened Neufchâtel cheese in place of 8 ounces cream cheese for a slightly lighter dip.
- 1/2 cup buffalo-style hot sauce
- 1/2 cup sour creamSubstitute:
Plain Greek yogurt — Use 1/2 cup plain Greek yogurt in place of 1/2 cup sour cream.
- 1 tablespoon ranch seasoning mixSubstitute:
Dry Italian seasoning mix — Use 1 tablespoon dry Italian seasoning mix in place of 1 tablespoon ranch seasoning mix for a different herb-forward flavor.
- 1 cup shredded sharp cheddar cheese, dividedSubstitute:
Shredded Colby Jack cheese — Use 1 cup shredded Colby Jack cheese in place of 1 cup shredded sharp cheddar cheese.
- 1 cup shredded Monterey Jack cheese, dividedSubstitute:
Shredded mozzarella cheese — Use 1 cup shredded mozzarella cheese in place of 1 cup shredded Monterey Jack cheese.
- 2 green onions, thinly sliced
- 1 tablespoon chopped fresh parsley, optional
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Save to My Recipe BookInstructions
Preheat the oven to 375°F. Lightly grease an 8 x 8-inch baking dish or small oven-safe casserole dish.
Add the softened cream cheese, buffalo-style hot sauce, sour cream, and ranch seasoning mix to a large mixing bowl.
Stir until the mixture is smooth and evenly combined.
Add the shredded chicken, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack cheese, and half of the sliced green onions.
Stir until the chicken is completely coated in the creamy buffalo mixture.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup cheddar cheese and remaining 1/2 cup Monterey Jack cheese evenly over the top.
Bake uncovered for 20 to 25 minutes, until the dip is hot and bubbling around the edges and the cheese is completely melted.
Let the dip rest for about 5 minutes after removing it from the oven.
Garnish with the remaining sliced green onions and chopped parsley, if desired.
Serve warm with tortilla chips, crackers, celery sticks, carrot sticks, or toasted bread.
Recipe Notes
- For the smoothest dip, allow the cream cheese to soften before mixing. Rotisserie chicken works well for convenience. The heat level will depend on the buffalo sauce used, so choose a mild or hot variety according to preference. The dip can be assembled several hours ahead, refrigerated, and baked just before serving.
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