Creamy Buffalo Chicken Dip
A ridiculously easy and guaranteed crowd-pleasing Buffalo Chicken Dip that's perfect for any get-together. It's creamy, cheesy, and a little spicy!
Equipment
- Mixing bowl large
- Baking dish
- Stand Mixer optional, for shredding chicken
Ingredients
Main ingredients
- 3 large boneless, skinless chicken breasts boiled and shredded
- 8 ounces cream cheese cubed, softened
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce such as Frank's RedHot, plus more to taste
- 1 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 0.5 cup green onion chopped
- 1.5 cups mozzarella cheese shredded, divided
- 1.5 cups cheddar cheese shredded, divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder.
- Mix until everything is beautifully combined and there's a nice, even mixture.
- Stir in half of the chopped green onion, half of the mozzarella, and half of the cheddar cheese.
- Spoon the mixture into your favorite baking dish.
- Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until bubbly and golden-brown.
- Once out of the oven, sprinkle the rest of the fresh green onion over the top. Serve immediately.
Notes
This dip can be assembled up to a day in advance. Let it sit at room temperature for 20-30 minutes before baking if refrigerated. For reheating leftovers, use the oven at around 325°F (160°C) or the microwave. A splash of milk or extra hot sauce can help revive creaminess.