Baked Buffalo Chicken Dip Recipe

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 494kcal

Baked Buffalo Chicken Dip is a game day staple. This easy recipe is our favorite way to serve up this classic appetizer.

Step-by-step photos can be seen below the recipe card.

Combine all ingredients, mixing thoroughly.
16 ounces cream cheese, 4 cups shredded cooked chicken, 1 cup shredded Mexican blend cheese, 1 cup light ranch dressing, 12 ounces Franks RedHot Buffalo Sauce
Pour mixture into a nonstick or sprayed baking dish.
Bake at 350°F for 20-30 minutes, or until fully heated through.

Use a rotisserie chicken to make things super simple and easy.
You can use regular cheddar instead of a Mexican blend cheese.
I recommend grating your own cheese for the best results. Pre-shredded cheese has added starch that will change the texture of this dip.
Use a good quality cream cheese for best results (cheaper brands can be too runny).
I used a light ranch dressing, but you can use regular if you don't have light. You could also substitute blue cheese dressing.
Don't substitute the ranch dressing for dry ranch seasoning--it just won't have the same results.
You could leave out the chicken and make a buffalo dip for vegetarians if you like. Still cheesy, spicy, and delicious!

Storage: Store leftovers in a covered dish or airtight container, in the refrigerator for 3 days.