Buffalo Chicken Dip
This Buffalo Chicken Dip is creamy, delicious, and easy to make with just 5 simple ingredients. The perfect appetizer for your next party!
Servings 10 servings
- 16 ounces cream cheese softened to room temperature
- 1 cup (240 ml) buffalo sauce I use Frank's Red Hot Buffalo Wings Sauce
- 1/2 cup (120 ml) ranch dressing or blue cheese dressing
- 1 cup (120 grams) shredded mozzarella cheese or shredded cheddar or blue cheese
- 3 cups (375 grams) shredded, cooked chicken
Preheat oven to 350°F (177°C). Spray an 8-inch square baking dish with nonstick cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the buffalo sauce and ranch dressing and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Stir in the mozzarella cheese and shredded chicken until fully combined.
Scoop the mixture into the prepared baking dish and spread it around into one even layer. Bake for 25 minutes or until the dip is warmed through and bubbling around the edges.
Allow to cool slightly, then serve, and enjoy.
Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 3 days.
If you prefer less dip, you may cut this recipe in half and bake it in an 8-inch square baking dish for about 15 minutes.
Calories: 263kcal | Carbohydrates: 3g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 428mg | Sugar: 2g