Description
This creamy and spicy Buffalo Chicken Dip is an easy-to-make appetizer perfect for game days, parties, or any gathering. Made with shredded chicken, cream cheese, hot sauce, and ranch dressing, it’s baked to bubbly perfection and served warm with celery sticks, carrot sticks, or chips for dipping.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1/2 cup ranch salad dressing (or blue cheese dressing)
- 1/2 cup “Frank’s Red Hot” hot sauce
- 1/2 cup shredded mozzarella cheese
- 12.5 oz can chunk chicken breast in water, drained
For Serving
- Celery sticks
- Carrot sticks (optional)
- Chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350˚F (177˚C) to ensure it’s ready for baking the dip.
- Mix Cream Cheese, Dressing, and Hot Sauce: In a medium-sized bowl, combine the 8 oz of softened cream cheese with 1/2 cup of ranch dressing and 1/2 cup of Frank’s Red Hot sauce. Stir well until the mixture is creamy and smooth.
- Add Cheese and Chicken: Stir in the 1/2 cup shredded mozzarella cheese and the drained 12.5 oz can of chunk chicken breast. Mix everything together until well incorporated.
- Bake the Dip: Transfer the combined mixture into a 1-quart casserole dish or pie dish. Place it in the preheated oven and bake for 20 minutes, until the dip is hot and bubbly.
- Serve Warm: Once baked, serve the Buffalo Chicken Dip warm with celery sticks, carrot sticks, or chips for dipping. Enjoy as a flavorful appetizer!
Notes
- For extra cheesiness, sprinkle additional mozzarella on top before baking.
- Substitute ranch dressing with blue cheese dressing for a tangier flavor.
- You can use cooked shredded chicken instead of canned for a fresher taste.
- Adjust the hot sauce quantity to your preferred heat level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
