Buffalo Chicken Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally stood by the baking dish until it was empty, alternating between dipping chips and interrogating me about the recipe. I'd spent the afternoon experimenting with ratios, convinced that the magic happened somewhere between the tangy heat and the creamy coolness of blue cheese.

Last winter, during that awful week when we were all snowed in for three days, I made this dip twice because it was the only thing keeping everyone from losing their minds. My brother-in-law, who claims to hate anything spicy, ate half of it himself with a spoon, then pretended he had no idea what happened to the rest.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, or just poach some breasts and shred them with forks
• 225 g (8 oz) cream cheese softened: Room temperature cream cheese combines smoothly without leaving lumps, so take it out at least an hour before starting
• 1/2 cup (120 ml) hot sauce: Franks RedHot is the classic choice but any Louisiana-style hot sauce brings that vinegary kick
• 1/2 cup (120 ml) ranch dressing: The creaminess balances all that heat perfectly
• 1/2 cup (120 ml) blue cheese dressing: Use all ranch if blue cheese isnt your thing, but the tang really makes this special
• 1 cup (115 g) shredded cheddar cheese: Sharp cheddar adds that perfect savory bite
• 1/2 cup (60 g) crumbled blue cheese: Optional but recommended if you want that authentic wing flavor
• 1/2 cup (60 g) shredded mozzarella cheese: Creates that gorgeous golden brown blanket on top
• 2 tablespoons chopped chives or green onions: Fresh pop of color and mild onion flavor that brightens everything up

Instructions

Heat the oven:

Preheat your oven to 180°C (350°F) while you prep everything, because once this dip is ready, you will want it in the oven immediately.

Mix the base:

In a large mixing bowl, combine the cream cheese, hot sauce, ranch dressing, and blue cheese dressing until completely smooth and creamy.

Add the good stuff:

Fold in the shredded chicken, cheddar cheese, and crumbled blue cheese (if using) until every piece of chicken is coated in that spicy, cheesy mixture.

Get it baking:

Transfer the mixture to a 1.5 to 2 liter baking dish and sprinkle the shredded mozzarella evenly over the top.

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese on top is golden brown and the dip is hot and bubbling around the edges.

Let it rest:

Remove from the oven and let it cool for about 5 minutes, because nobody needs a burnt roof of their mouth.

Finish and serve:

Garnish with chopped chives or green onions if you want to get fancy, then serve warm with whatever you want to dip into it.

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My daughter now requests this for every single birthday instead of cake, and honestly, I cannot argue with her logic. There is something deeply satisfying about watching a room full of people literally gather around a dish and just keep eating until its gone.

Make It Your Own

The beauty of this recipe is how forgiving it is while still delivering that restaurant quality result every single time. Play around with the heat level to match your crowd, or add extra cheese if you are feeding serious cheese lovers.

Serving Strategy

Celery sticks are traditional because they cut through all that richness, but tortilla chips, pita bread, or even just spoons work perfectly fine. The key is having something substantial enough to scoop up all that cheesy goodness in every bite.

Make Ahead Magic

Having this ready to go in the refrigerator before guests arrive makes entertaining so much less stressful. Everything comes together at room temperature better anyway, so the flavors actually have time to mingle and get to know each other.

• Double the recipe and freeze half unbaked for an emergency party situation
• Use a disposable aluminum pan if you are taking this to someone elses house
• Keep a backup bag of chips hidden because the first bag will disappear

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Now go make this dip and prepare to become the person everyone hopes shows up at their parties.

Frequently Asked Questions

→ Can I make this ahead of time?

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

→ What can I serve with buffalo chicken dip?

Celery sticks, tortilla chips, sliced baguette, pita bread, or crackers all work perfectly for scooping.

→ How can I make it spicier?

Add cayenne pepper, use a hotter hot sauce variety, or increase the amount of hot sauce in the mixture.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken works perfectly and saves time on prep. Just shred about 2 cups worth.

→ How do I store leftovers?

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