Buffalo Chicken Dip

The first time I made this buffalo chicken dip was for a Super Bowl party years ago, and I honestly thought Id made way too much. Within twenty minutes of it coming out of the oven, my friend Sarah literally scraped the baking dish clean with a tortilla chip. Now whenever we have people over, someone inevitably asks if thats the famous dip before they even walk through the door.

Ive learned the hard way that doubling this recipe for big crowds is absolutely necessary. Last year I made a single batch for my annual New Years Day open house, and my brother stood by the oven watching it bake like a hawk. When it came out, he called dibs on the first scoop, which sparked a genuinely funny negotiation among twelve adults armed with chips and celery sticks.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, and honestly, its become my go-to shortcut on busy weeknights.
• 225 g cream cheese, softened: Letting this sit at room temperature for thirty minutes makes mixing so much easier.
• 1/2 cup hot sauce: Franks RedHot is the classic choice, but Ive experimented with other brands and they all bring something interesting.
• 1/2 cup ranch dressing: This tempers the heat and adds that familiar flavor everyone recognizes from wings.
• 1/2 cup blue cheese dressing: Use all ranch if youre feeding blue cheese skeptics, but the dressing adds incredible depth.
• 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck than mild.
• 1/2 cup crumbled blue cheese: Totally optional, but those little pockets of intense flavor are what make people pause and ask whats in this.
• 1/2 cup shredded mozzarella cheese: This creates that gorgeous golden blanket on top that makes the dip look irresistible.
• 2 tablespoons chopped chives: The fresh pop of green and mild onion flavor cuts through all that richness beautifully.

Instructions

Preheat and prep:

Get your oven to 180°C and pull out a 1.5 to 2 liter baking dish while you gather everything on the counter.

Make the creamy base:

Beat together the softened cream cheese, hot sauce, and both dressings until completely smooth.

Add the good stuff:

Fold in the shredded chicken, cheddar, and crumbled blue cheese if youre using it, being gentle so you dont turn everything into mush.

Transfer and top:

Spread the mixture into your baking dish and scatter the mozzarella evenly across the surface like youre tucking it in for a nap.

Bake until bubbly:

Slide it into the oven for twenty to twenty-five minutes until the cheese is golden and the edges are bubbling enthusiastically.

The hardest part:

Let it rest for five minutes so it sets up slightly, then scatter those fresh chives on top and serve immediately.

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My neighbor texted me at midnight once after she left our party early, asking for the recipe because she couldnt stop thinking about it. She made it the next weekend for her own friends and sent me a photo of an empty dish with the caption help, they licked it clean. Thats pretty much the highest compliment a dip can get.

Make It Your Own

After making this for years, Ive discovered that the hot sauce amount is completely personal preference. Some friends want gentle warmth while others treat the spice level as a personal challenge. I usually start with half a cup and put extra sauce on the table so everyone can adjust their own portion.

The Make-Ahead Secret

You can absolutely assemble this dip up to two days before baking, which has saved me more times than I can count. Cover the dish tightly and store it in the refrigerator, then just add an extra five minutes to the baking time since it starts cold. Coming home to a prepared dish that just needs to pop in the oven feels like having a cooking assistant.

Serving Suggestions

Celery sticks are the classic vessel for a reason, that cool crunch balances the rich heat perfectly. But dont stop there, I serve this with sturdy tortilla chips, sliced baguette, and even bell pepper strips for the health-conscious crowd.

• Keep some extra hot sauce nearby for the brave souls who want to turn up the heat.
• Have a backup bag of chips ready because this disappears faster than you expect.
• Consider doubling the recipe immediately if youre feeding more than six people.

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Theres something genuinely satisfying about watching a group of people gather around a bubbling dish of dip, conversations flowing as easily as the cheese stretches. This recipe has become my go-to for bringing people together.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the mixture up to 2 days in advance and store it refrigerated. Bake it just before serving for the best results.

→ What can I substitute for the blue cheese?

If you're not a fan of blue cheese, substitute with additional cheddar cheese or use all ranch dressing instead of combining dressings.

→ How can I make it spicier?

Add a pinch of cayenne pepper to the mixture or use a hotter hot sauce variety. You can also drizzle extra hot sauce on top before serving.

→ What should I serve with this?

Celery sticks and tortilla chips are classic choices. Sliced baguette, pita chips, or crackers work beautifully too.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and saves time. Just shred about 2 cups worth from a store-bought rotisserie chicken.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.