Description
This Easy Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game day, parties, or casual gatherings. Made with shredded chicken, cream cheese, cheese, Buffalo wing sauce, and ranch dressing, it’s baked to bubbly perfection and served with celery sticks and other dippers. A crowd-pleaser that’s simple to prepare and full of bold flavor.
Ingredients
Scale
Main Ingredients
- 1 (8-oz) package cream cheese, softened
- 1 cup shredded Colby Monterey Jack cheese (plus extra for sprinkling)
- 1 cup cooked and shredded chicken breast
- 1/2 cup Buffalo wing sauce (or hot pepper sauce or ketchup for a mild version)
- 1/2 cup ranch dressing (or blue cheese salad dressing)
For Serving
- Celery sticks
- Corn chips
- Bread slices
- Carrots
Instructions
- Prep: Preheat the oven to 350°F. Make sure your cream cheese is softened to easily combine with other ingredients.
- Mix: In a medium mixing bowl, combine the softened cream cheese, shredded Colby Monterey Jack cheese, cooked shredded chicken breast, Buffalo wing sauce (or your preferred substitute), and ranch dressing. Stir well until all ingredients are evenly incorporated.
- Add to dish: Spread the mixture evenly into a shallow 1-quart baking dish. Sprinkle a little extra shredded cheese on top for added melty goodness.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the dip is bubbly around the edges and the cheese has melted completely. Remove from oven.
- Serve: Serve the hot dip immediately with celery sticks, corn chips, bread, carrots, or your choice of dippers for a delicious and hearty appetizer.
Notes
- For a milder version, substitute Buffalo wing sauce with ketchup or hot pepper sauce.
- Use blue cheese salad dressing instead of ranch for a different flavor profile.
- Ensure cream cheese is softened at room temperature for easier mixing.
- Shredded cooked chicken can be rotisserie chicken or leftovers.
- Leftovers can be refrigerated and reheated in the oven or microwave.
