Description
This Oven Buffalo Chicken Dip is a creamy, spicy appetizer perfect for parties and game days. Made with shredded chicken, tangy buffalo sauce, cream cheese, ranch dressing, and melted cheddar cheese, it’s rich and flavorful with an irresistible cheesy top. Serve warm with chips, crackers, or fresh veggies for dipping.
Ingredients
Scale
Ingredients
- 4 cups cooked shredded chicken breasts (approximately 24 ounces)
- 8 ounces cream cheese (room temperature)
- 3/4 cup buffalo sauce
- 1 cup ranch dressing
- 8 ounces shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the dip.
- Mix Ingredients: In a large bowl, combine the cooked shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and 6 ounces of shredded cheddar cheese. Stir thoroughly until the mixture is uniform.
- Prepare Casserole Dish: Grease a 2-quart casserole dish and spread the chicken mixture evenly inside. Cover the dish tightly with aluminum foil.
- Bake Covered: Place the covered casserole dish into the oven and bake for 20 minutes to heat through and meld flavors.
- Add Cheese Topping: After 20 minutes, remove the foil and sprinkle the remaining 2 ounces of shredded cheddar cheese evenly on top. Return the dish to the oven and bake uncovered for another 10 minutes or until the cheese is melted and bubbly.
- Serve: Take the dip out of the oven and serve warm with your choice of chips, crackers, or fresh vegetables for dipping.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken for convenience.
- Adjust the amount of buffalo sauce to control the level of spiciness.
- Allow the cream cheese to come to room temperature to ensure easier mixing.
- This dip can be prepared ahead of time and baked just before serving.
- For a thicker dip, reduce ranch dressing slightly or add more cream cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
