Buffalo Chicken Dip

Dipping a tortilla chip into a bright orange chicken dip.

This baked Buffalo Chicken Dip recipe features cream cheese, buffalo sauce, and tender chicken. Make it for your next party!

Course Appetizer, Dips and Spreads

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 352

Author Dorothy Bigelow

Ingredients

8 ounces cream cheese softened at room temperature
1 package ranch seasoning or 3 tablespoons homemade ranch seasoning
6 tablespoons cayenne pepper sauce like Frank’s Red Hot Sauce
⅓ cup mayonnaise
1 ½ tablespoons butter melted and cooled
½ teaspoon worcestershire sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground cayenne optional
1 cup chopped cooked chicken
¾ cup shredded cheddar cheese divided (packed), preferably shredded from the block

Instructions

Preheat the oven to 350ºF (180ºC) and lightly grease a pie plate or 8x8” (23x23 cm) baking dish.
Place the softened cream cheese in a large bowl and beat with an electric mixer (or stand mixer) until smooth and creamy; scrape down the sides of the bowl as needed.
Add the ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne.
Mix the cream cheese and other ingredients together until smooth and uniform. A few small lumps are fine, but try to smooth them out as much as possible.
Add in the cooked chicken and ½ cup of the shredded cheddar cheese. Fold in using a rubber spatula.
Transfer everything to the prepared pie plate or baking dish, smoothing it into an even layer.
Bake in the preheated oven for 20-25 minutes, or until the center is hot and bubbly and the cheese is melted. Add the remaining cheddar cheese during the last 5 minutes of baking.
Optional: Broil for 1-2 minutes for extra bubbly and melty results.
Serve immediately with tortilla chips and/or veggie sticks (like celery, carrot, bell pepper). Garnish with sliced green onion or blue cheese crumbles if desired.

Notes

Storage: Allow the leftovers to cool and wrap tightly. Store for up to 3 days in the refrigerator. Reheat portions as needed in the microwave until heated through.

Larger size: If you’re serving a crowd, you may want to prepare a larger baking dish (9x13”), which involves doubling the recipe. It can be doubled exactly as written, but you will need to add 5-10 minutes onto the baking time. Broiling for 1-2 minutes is highly recommended.

Slow Cooker: Double the recipe (or use a small 3 quart slow cooker for a single batch) and cook on LOW for 3-4 hours, or on HIGH for 1.5-2 hours. Add the remaining cheddar cheese during the last 30 minutes of cooking.

Nutrition