Buffalo Chicken Dip
A creamy, cheesy, spicy dip that's perfect for parties, potlucks, and tailgating. Quick to prep and gone in minutes!
Equipment
- Mixing bowl
- Baking dish
- - Hand mixer or spoon
- Oven
Ingredients
- - 3 cups cooked shredded chicken
- - 8 oz cream cheese softened
- - ½ cup ranch dressing
- - ½ cup buffalo wing sauce
- - ½ cup sour cream
- - 1 cup shredded sharp cheddar
- - 1 cup shredded mozzarella
- - 2 green onions chopped
- - 1 tsp garlic powder
- - Pinch of salt
- - *Optional*: 1 tbsp pickle juice
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
- Mix cream cheese, ranch, buffalo sauce, sour cream, garlic powder, and salt until smooth.
- Fold in chicken, ¾ of the cheese, and green onions.
- Spread into dish, top with remaining cheese.
- Bake 20–25 minutes until bubbly and golden.
- Add pickle juice and garnish with green onions. Serve hot with chips or veggies.
Notes
- Make ahead and refrigerate up to 2 days before baking
- Freeze unbaked for up to 2 months
- Serve with celery, crackers, or pretzel chips
- Freeze unbaked for up to 2 months
- Serve with celery, crackers, or pretzel chips