Cheesy Buffalo Chicken Dip
Cheesy Buffalo Chicken Dip is one of the best dips! Pieces of chicken in Buffalo wing sauce, with a creamy, cheesy base baked until golden and bubbly!
Equipment
- 13 x 9 inch cake pan
Ingredients
Dip
- 1 package (8 oz) cream cheese, softened If you are in a hurry you can soften cream cheese in your microwave for about 15 seconds on high
- 3 ½ - 4 cups rotisserie chicken or chicken breast, cooked, shredded or chopped if you prefer leftover chicken works great too
- ⅔ cup Buffalo wing sauce
- ⅔ cup ranch or blue cheese salad dressing
- ⅓ cup sour cream
- 1 ½ - 2 cups shredded cheese
Optional
- 1 cup cheese, shredded to sprinkle on top before baking
- onion powder to taste
- garlic powder to taste
- salt to taste
- pepper to taste
- extra hot sauce if you can handle more heat or crushed red chili flakes
For serving
- vegetable sticks or slices, corn or tortilla chips, pretzels, crackers or baguette slices for serving
- green onions, thinly sliced for serving, if desired
Instructions
- Preheat your oven to 350 degrees. Prepare a 13x9 inch pan with cooking spray and set aside. In a large bowl combine cream cheese, sour cream, buffalo wing sauce and dressing.
- Add chicken, 1 ½ - 2 cups of cheese and stir until blended.
- Taste your dip and see if it needs salt, pepper, garlic powder or onion powder. I usually don't put any in.
- Spread into your prepared pan. Sprinkle with more cheese if desired.
- Bake, covered in tinfoil, for 20-25 minutes or until cheese is melted and dip is bubbly around the edges. If you prefer a brown top do not cover. Dip will look prettier but it will be more difficult to scoop if your cheese is darkened. Serve with baguette slices, celery sticks or corn or tortilla chips
Option
- Lightly coat your slow cooker with cooking spray and place all of your dip ingredients inside. Cook on high for 1-1 ½ hours. Serve in slow cooker on low or scoop into bowls for individual servings.
Notes
like to use a store bought rotisserie chicken whenever possible. It is already cooked, easy to shred and I can get ready quickly. You can also use canned chicken, drained, if you prefer.
I also have thrown a few chicken breasts into my slow cooker and poached them. So easy. If you are interested check out my Slow Cooker Chicken Salad On Anything recipe and it will show you how to do it!
If you find yourself with leftovers, it’s best to use it within 2-3 days. You may easily reheat your Buffalo Chicken Dip in the oven or microwave or rolled into wraps or in a sandwich!