American
Buffalo Chicken Dip
Shredded chicken stirred into cream cheese, ranch, and buffalo sauce, then baked until bubbling. Serve it hot with celery.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- The chicken is already cooked to 165°F. This bake only heats the dip.
- Ranch keeps the hot sauce from tasting one-note.
- It should bubble at the edge, not just soften.
- Celery is the crunch. Chips work too.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F.
- 2
Stir the cream cheese, ranch, hot sauce, and melted butter until smooth.
- 3
Fold in the chicken and 1/2 cup of the cheddar. The chicken should already have been cooked to 165°F.
- 4
Spread the dip in a small baking dish. Top with the remaining cheddar.
- 5
Bake 18 to 22 minutes, until it bubbles around the edges.
- 6
Serve hot with celery.
Pro tips
- Leftover roast chicken works if it was refrigerated within 2 hours and is still within 4 days.
- Frank's-style cayenne sauce is the usual buffalo flavor. A thicker wing sauce will taste sweeter.
- Soften the cream cheese or you will get lumps.
Easy substitutions
- ranch dressing
- blue cheese dressing
- cheddar
- mozzarella
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm covered at 350°F until bubbling, about 15 minutes. Stir once.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 240
- Protein
- 14 g
- Carbs
- 4 g
- Fat
- 18 g
- Fiber
- 0 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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