Description
A creamy, spicy, and savory Buffalo Chicken Dip that’s perfect for game days, parties, and Fourth of July celebrations.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing (or blue cheese dressing for extra tang)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup green onions, finely chopped
- 2 tablespoons cream cheese (additional for extra creaminess)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Shred your cooked chicken into bite-sized pieces and allow the cream cheese to come to room temperature.
- In a large mixing bowl, combine the softened cream cheese with the buffalo wing sauce and blend until smooth.
- Fold in the ranch dressing, garlic powder, onion powder, and smoked paprika. Mix until evenly distributed.
- Gently fold in the shredded chicken, ensuring it’s well-coated.
- Stir in 3/4 cup of the cheddar cheese and all of the mozzarella, reserving the remaining cheddar for the top.
- Taste and adjust seasoning with salt and pepper. Fold in chopped green onions.
- Transfer the mixture to a baking dish and spread evenly. Sprinkle the reserved cheddar cheese over the top.
- Bake for 20-25 minutes until hot and the cheese is melted and golden.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chives and serve hot.
Notes
For best results, use room temperature cream cheese to avoid lumps. This dip pairs well with tortilla chips or celery sticks.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 50mg