Save My neighbor brought this to a block party three summers ago, and I watched grown adults hover over the dish like seagulls. The bowl was scraped clean in under twenty minutes. I asked for the recipe right there on the spot, and she laughed and said it was just throw everything in a dish and bake. She was right, but that simplicity is exactly why it works every single time.
The first time I made it myself was for a birthday gathering, and I panicked because I forgot to buy celery. Turns out, nobody cared. They dunked everything from pita chips to bell pepper strips into that bubbling orange heaven. One friend even used a pretzel rod like a spoon. It became clear that night: this dip does not need perfection, it just needs heat and hunger.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the slight seasoning it already has only adds depth.
- Cream cheese, softened: Let it sit on the counter for at least thirty minutes or you will fight it with your spatula and lose.
- Ranch dressing: The cool, herby backbone that keeps the heat from overwhelming everything else.
- Blue cheese dressing: Adds a tangy sharpness, but you can swap it all for ranch if blue cheese is not your thing.
- Shredded cheddar cheese: Melts beautifully and gives you those golden, crispy edges on top.
- Crumbled blue cheese: Optional, but it adds little pockets of bold flavor if you are into that sort of surprise.
- Buffalo hot sauce: Franks RedHot is the classic, but use what you love and adjust the amount to your heat tolerance.
- Chopped green onions: Fresh, bright, and they make the whole dish look like you knew what you were doing.
Instructions
- Preheat and prep:
- Set your oven to 180°C (350°F) and let it warm up while you get everything ready. This is also a good time to soften that cream cheese if you forgot.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until it is smooth and completely blended. Use a hand mixer if the cream cheese is being stubborn.
- Fold in the chicken and cheese:
- Stir in the shredded chicken, half the cheddar, and half the blue cheese if using. Everything should be evenly coated and look like a glorious, spicy mess.
- Spread into the baking dish:
- Scrape the mixture into a 1-liter baking dish and spread it out evenly with a spatula. Do not pack it down too hard, just level it off.
- Top with cheese:
- Sprinkle the remaining cheddar and blue cheese over the top in an even layer. This is what gets bubbly and golden, so do not skimp.
- Bake until bubbly:
- Slide it into the oven and bake for 20 to 25 minutes, until the top is golden and the edges are bubbling. Your kitchen will smell like a sports bar in the best way.
- Cool and garnish:
- Let it sit for about five minutes so nobody burns their tongue on molten cheese. Scatter chopped green onions over the top right before serving.
- Serve hot:
- Put out tortilla chips, celery sticks, or carrot sticks and let people go wild. Stand back and watch it disappear.
Save I brought this to a potluck once and someone asked if I catered it. I laughed so hard I almost choked on a chip. That moment made me realize that the best recipes are not the ones that look fancy, they are the ones people cannot stop eating. This dip has earned its spot in my regular rotation, no question.
Make It Your Own
If you want extra heat, add a pinch of cayenne or a few more dashes of hot sauce to the base. I have also seen people stir in diced jalapeños or drizzle extra buffalo sauce on top right before serving. You can even use pepper jack cheese instead of cheddar for a spicy, melty twist that surprises people in the best way.
Serving Suggestions
Tortilla chips are the classic choice, but I have served this with everything from pita wedges to thick-cut potato chips. Celery and carrot sticks add crunch and a little freshness that cuts through the richness. Crusty baguette slices or even soft pretzels work beautifully if you want something more substantial to scoop with.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about 45 seconds, or warm the whole dish in a low oven until heated through. I have even spread cold leftovers on a tortilla, rolled it up, and called it lunch.
- Let the dip cool completely before covering and refrigerating to avoid condensation.
- Reheat gently to keep the cheese from breaking and turning greasy.
- If it thickens too much in the fridge, stir in a splash of ranch or milk when reheating.
Save This dip has never let me down, whether I am feeding a crowd or just craving something indulgent on a quiet night. Make it once and you will understand why people keep asking you to bring it again.
Questions & Answers
- → Can I use rotisserie chicken for this dip?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 2 cups of meat from a rotisserie chicken and mix it into the creamy cheese mixture.
- → How spicy is buffalo chicken dip?
The heat level is moderate, coming primarily from the buffalo sauce. You can adjust the spiciness by using more or less hot sauce, or add cayenne pepper for extra kick.
- → What should I serve with buffalo chicken dip?
Tortilla chips, celery sticks, and carrot sticks are classic pairings. Crackers, pita chips, or crusty bread also work wonderfully for scooping up this creamy dip.
- → Can I make this dip ahead of time?
Absolutely. Prepare the mixture and refrigerate it in the baking dish for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.
- → How do I store leftover buffalo chicken dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C or microwave until warmed through and bubbly.
- → Can I skip the blue cheese?
Yes, blue cheese is optional. If you prefer, use all ranch dressing instead of blue cheese dressing and omit the crumbled blue cheese for a milder flavor profile.