Baked Buffalo Chicken Dip

A dish of buffalo chicken dip with chips in it.

5 from 1 vote

Everyone should have an easy buffalo chicken dip recipe in their back pocket! Make this version in the oven or slow cooker.

Prep Time20

Bake Time30

Total Time50

Recipe Author Lynn April

Servings: 12 servings

Ingredients

▢ 8 ounces (227g) block cream cheese² softened to room temperature
▢ ½ cup (120mL) hot sauce buffalo style preferred
▢ ½ cup (120mL) ranch dressing
▢ 1 to 1 and ½ pounds (453-680g) cooked and shredded chicken¹ about 2 and ½ to 3 cups
▢ 4 cups (452g) shredded cheese³ divided

Instructions

Preheat the oven to 350ºF (177ºC).
In a large bowl, combine the cream cheese, hot sauce, and ranch dressing. Stir until combined.
8 ounces (227g) block cream cheese2, ½ cup (120mL) hot sauce, ½ cup (120mL) ranch dressing
Add the shredded chicken and stir until the chicken is evenly dispersed.
1 to 1 and ½ pounds (453-680g) cooked and shredded chicken1
Add half of the shredded cheese (about 2 cups), then stir until everything is combined.
4 cups (452g) shredded cheese3
Spread dip into an 8" or 9" tart pan or an 8" or 9" square baking pan⁴, then sprinkle the remaining 2 cups of shredded cheese on top. Bake the dip for 25 to 30 minutes or until the cheese bubbles. Allow to cool 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days. This dip serves well hot or cold.
Make ahead: to make this buffalo chicken dip ahead of time, prepare all the way through to topping the dip with shredded cheese, then cover tightly and store in the refrigerator for up to 1 day. Bake before serving.

Notes

Chicken: you can use any chicken here that you like, be it chicken breasts, chicken thighs, chicken cutlets, canned chicken, or leftover rotisserie chicken.
Cream cheese: you can use any fat content you prefer here, just make sure you're using block cream cheese and not whipped cream cheese.
Shredded cheese: I prefer a combination of cheddar and Colby Jack, but you can use any flavor of cheese you prefer. I like to shred my own cheese, but pre-shredded is fine, too.
Baking pan: this can really fit into any baking dish 9" x 13" or smaller. Since the chicken is already cooked, you are really just making sure it is heated the whole way through and the cheese is fully melted.
Make it in the slow cooker: if you'd like, you can slow cook this buffalo chicken dip. Place everything (minus the remaining 2 cups of shredded cheese) in the slow cooker, then cook on high for 1 hour, stirring a few times as it cooks. Top with remaining cheese for the final 10 minutes, then turn heat to "warm" setting while serving.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.