Buffalo Chicken Dip: Creamy, Spicy Perfection for Game Day
By Emma Collins
Servings
4
The key to a good buffalo chicken dip is shredded chicken․ Precooked rotisserie chicken is one option․ Other creamy ingredients and a spicy kick in this dip recipe pair well with tortilla chips․
Cooked chicken and cream cheese can be combined with buffalo sauce․ Sharp cheddar and Monterey Jack cheeses provide a melted texture and are popular additions to buffalo chicken dip․
Check for bubbling around the edges when baking the dip to determine when it is cooked and can be served․ Common problems encountered when baking this dip include overbaking‚ which can result in a dark-brown dip top rather than a brown crust․ Baking times will vary‚ and other signs of doneness in addition to visual cues include aroma․
Serve as a snack with tortilla chips and vegetables for an appealing dish․ Refrigerate any leftovers in an airtight container for up to four days․ Refrigeration enhances the flavor of the snack‚ so refrigerated leftovers may taste better than fresh ones․
Why you'll love this recipe
- Great for spontaneous game nights because it can be ready in less than 30 minutes‚ making it easy to play games anytime․
- Made with typical kitchen ingredients‚ no need to purchase additional items․ Quick preparation using pantry items․
- Customer appeal: Customers who don't like spicy foods continue to frequent establishments offering both creamy and spicy foods․
- The double-cheese technique creates a creamy dip that can help prevent a buffalo chicken dip from being too runny․
- Covered with cheese‚ it looks good and gives the dish a nice flavor and appearance․
- Leftovers are delicious because the flavors have mixed‚ and the leftover dish is also suitable as a snack the next day․
Ingredients
- •2 cups cooked chicken, shredded (rotisserie or grilled)
- •8 ounces cream cheese (softened to room temperature)
- •½ cup buffalo wing sauce (preferably Frank's RedHot Original)
- •½ cup ranch dressing (or blue cheese dressing)
- •1 cup sharp cheddar cheese, shredded (shred from a block for best melt)
- •1 cup Monterey Jack cheese, shredded (adds stretchiness)
- •¼ cup green onions, sliced (for freshness)
- •½ teaspoon garlic powder
- •¼ teaspoon black pepper
- •1 bag crispy tortilla chips (Restaurant Style recommended)
- •optional: celery sticks
- •optional: carrot sticks
- •optional: extra buffalo sauce (for drizzling)
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Combine softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, and black pepper in a mixing bowl. Beat until smooth.
- 3
Fold in shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, and half of the green onions.
- 4
Transfer the mixture to a baking dish and spread evenly.
- 5
Top with remaining cheddar and Monterey Jack cheeses.
- 6
Bake for 20-25 minutes, or until hot and bubbly.
- 7
Let rest for 5 minutes before garnishing with remaining green onions.
- 8
Serve with crispy tortilla chips and optional veggie sticks.
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