Spicy Buffalo Chicken Dip (Printable version)
Creamy mix of shredded chicken, spicy buffalo sauce, and melted cheese, served warm with crispy chips.
# What you need:
→ Chicken
01 - 2 cups cooked shredded chicken breast (rotisserie or poached)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - ½ cup sour cream
06 - ¼ cup ranch dressing
→ Sauce & Flavor
07 - ½ cup buffalo wing sauce
08 - ½ tsp garlic powder
09 - ¼ tsp onion powder
10 - ¼ tsp smoked paprika
11 - ½ tsp freshly ground black pepper
→ Garnish & Chips
12 - 2 tbsp chopped scallions or chives
13 - 1 bag (about 7 oz) tortilla chips
# How To:
01 - Preheat oven to 350°F.
02 - In a large bowl, blend cream cheese, sour cream, ranch dressing, buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
03 - Fold shredded chicken, ¾ of the cheddar, and ¾ of the mozzarella into the mixture.
04 - Transfer mixture into a greased 8-inch baking dish, smoothing the surface evenly.
05 - Evenly sprinkle remaining cheddar and mozzarella over the top.
06 - Bake for 20 to 25 minutes until the mixture is bubbly and cheese is lightly golden.
07 - Remove from oven, let cool for 5 minutes, then garnish with chopped scallions or chives.
08 - Serve warm with tortilla chips for dipping.
# Expert Advice:
01 -
- It comes together in under ten minutes of prep, leaving you free to enjoy your guests instead of hiding in the kitchen.
- The combination of creamy, spicy, and cheesy hits every craving at once without feeling heavy or one-note.
- Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have had time to settle.
02 -
- If your cream cheese isn't fully softened, you'll end up with lumps no amount of stirring will fix, so plan ahead or give it a quick ten-second zap in the microwave.
- Don't skip the five-minute rest after baking, because the dip is molten lava straight out of the oven and needs a moment to set up just enough to cling to your chip instead of sliding off.
03 -
- Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and doesn't leave that grainy, separated texture that can ruin the creaminess.
- Taste the mixture before baking and adjust the seasoning while you still can, because once it's in the oven, you're committed to whatever balance of heat and tang you've built.