Buffalo Chicken Dip
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.92 out of 5 stars
(123)
Ingredients
10-12 servings
- 4 boneless skinless chicken breasts, boiled and shredded
- 12 ounce bottle hot sauce
- 16 ounces cream cheese, at room temperature
- 16 ounce bottle ranch dressing
- 6 ounces Monterey Jack cheese, shredded (about 1½ cups)
- 6 ounces cheddar cheese, shredded (about 1½ cups)
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Preparation
Chef’s notes
Chicken:
You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts. You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
Hot Sauce:
Use your favorite; I recommend Frank’s RedHot sauce.
Ranch Dressing:
I recommend Hidden Valley Ranch dressing. You can substitute blue cheese for all of the ranch (or half of it).
Cream Cheese – If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
Layering:
Instead of layering the dip, you can mix everything together.
How to Make in Crock Pot:
You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
What to Serve With It:
Favorite dippers include tortilla chips, potato chips, crackers, baguettes, celery sticks, and carrot sticks.
Make-Ahead:
This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
Leftovers – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!