Go Back
Baked buffalo chicken dip in a cast iron skillet with tortilla chips, celery and carrot sticks

Easy Buffalo Chicken Dip

Creamy, cheesy buffalo chicken dip with cream cheese, hot sauce, ranch and cheddar. Bake it in 25 minutes or keep it warm in the crockpot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded (about 10 oz / 280 g); rotisserie, leftover or 2 drained 12.5-oz cans
  • 8 oz cream cheese softened (225 g)
  • 1/2 cup buffalo-style hot sauce such as Frank's RedHot; use 1/3 cup for a milder dip
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 1/2 cups shredded cheddar cheese divided (150 g)
  • 2 green onions thinly sliced, optional

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 1 1/2-quart baking dish, 9-inch pie dish or small cast iron skillet.
  2. In a large bowl, stir the cream cheese until smooth. Add the hot sauce and ranch and stir until there are no lumps.
  3. Stir in the chicken and 1 cup of the cheddar.
  4. Spread in the dish and top with the rest of the cheddar. Bake for 20 to 25 minutes, until hot in the center and bubbling at the edges.
  5. Sprinkle with green onions and serve warm with chips and celery.

Notes

  • Crockpot: put everything (all of the cheddar) in a 2 to 4 quart slow cooker. Cook on LOW for 2 hours, stirring after 1 hour, then keep on WARM.
  • Make ahead: mix and refrigerate up to 1 day; add 5 to 10 minutes to the bake time.
  • Reheat until steaming hot in the center (165°F / 74°C). Do not leave it out more than 2 hours.
  • Leftovers keep 3 to 4 days in the fridge.