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Buffalo Chicken Dip

Buffalo chicken dip with shredded chicken mixed into a creamy ranch-and-buffalo base, then baked until bubbly and golden. Finished with a thick layer of melted cheddar for a tangy, melty comfort-dip texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Shredded cooked chicken
  • 3 cup shredded cooked chicken
Cream cheese
  • 8 oz cream cheese, softened
Ranch dressing
  • 0.5 cup ranch dressing
Buffalo sauce
  • 0.333 cup buffalo sauce
Cheddar cheese
  • 1.5 cup shredded cheddar cheese, divided
Serving option
  • 1 Tortilla chips or celery sticks, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and set out a baking dish. Let it come fully up to temperature before baking.
  2. Beat cream cheese, ranch dressing, and buffalo sauce until smooth. Stop when no cream cheese lumps remain and the mixture looks glossy.
  3. Stir in shredded chicken and 1 cup of the shredded cheddar. Mix until the chicken is evenly coated and the cheese starts to melt at the edges.
  4. Spread the mixture into a baking dish and top with the remaining cheddar. Make sure the cheddar forms an even layer so it browns on top.
Bake and serve
  1. Bake for 20–25 minutes at 350°F, until bubbling and golden on top. Look for active bubbling around the edges and a browned, melted surface.
  2. Serve hot with tortilla chips or celery sticks. Scoop while it’s warm so the dip pulls and holds on the chips.

Notes

Pro tip: soften the cream cheese fully so it blends smooth without lumps. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the ranch/cheese base can separate. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar.