- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 400 g
- 180 ml
- 120 ml
- 120 g
- 150 g
- 100 g
- 150 g
Process
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Preheat oven to 180°C. In a large mixing bowl, combine softened cream cheese, buffalo sauce, ranch dressing, and sour cream. Stir until smooth and fully blended.
Fold in the shredded cooked chicken breast, 100 g of the shredded cheddar cheese, and all of the shredded mozzarella cheese until evenly coated.
Transfer the mixture to a 9-inch pie dish or a 1.5-quart baking dish. Spread it into an even layer with a spatula.
Sprinkle the remaining 50 g of shredded cheddar cheese over the top.
Bake for 20–25 minutes, until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden.
Remove from oven and let rest for 5 minutes. Garnish with sliced green onions if desired. Serve warm with celery sticks and tortilla chips.
Kitchen notes
Kitchen notes
- The most common mistake is using cold cream cheese straight from the fridge; it will stay lumpy no matter how hard you stir. Let it soften at room temperature for at least 30 minutes before mixing.
- Squeeze the shredded chicken dry with paper towels if it is very moist; excess water makes the dip runny. For the best texture, shred the chicken by hand rather than in a food processor.
- The dip is done when the edges are bubbling and the center registers 74°C on an instant-read thermometer. If the top browns too quickly, cover loosely with foil.
- For a spicier version, add 1-2 teaspoons of cayenne pepper or use hot buffalo sauce instead of mild.
Substitutions
- buffalo sauce→1 part hot sauce mixed with 1 part melted butter (halal)
- ranch dressing→blue cheese dressing
- sour cream→plain Greek yogurt
- cheddar cheese→colby jack or Monterey Jack cheese
- cooked chicken breast→canned chicken, drained and flaked
Storage & reheating
Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to an oven-safe dish, cover with foil, and bake at 160°C for 10-15 minutes until heated through, or microwave in 30-second intervals, stirring between each, until hot. Do not freeze; the dairy separates and becomes grainy upon thawing.
FAQ
The questions we get asked most
Can I make buffalo chicken dip ahead of time?
Yes. Assemble the dip completely in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let sit at room temperature for 15 minutes, then bake as directed, adding 5-10 minutes to the baking time.
Why is my buffalo chicken dip watery?
Watery dip usually comes from wet chicken or insufficient draining. Make sure to pat the shredded chicken dry and drain any liquid from the buffalo sauce or ranch before mixing. Also, do not overbake; excessive heat can cause the dairy to release liquid.
Can I use canned chicken instead of fresh?
Yes, canned chicken works well. Use two 12.5-ounce cans, drained well and flaked with a fork. Pat the chicken dry with paper towels to remove excess moisture before folding it into the mixture.
How do I know when buffalo chicken dip is done?
The dip is ready when it is bubbling around the edges and the cheese on top is fully melted and slightly golden. The internal temperature should reach 74°C. If you insert a knife into the center, it should come out hot to the touch.
Can I freeze buffalo chicken dip?
Freezing is not recommended because the cream cheese and sour cream separate and become grainy when thawed. For best results, enjoy it fresh or refrigerate leftovers for up to 4 days.
What can I serve with buffalo chicken dip?
Classic accompaniments are celery sticks, carrot sticks, and tortilla chips. You can also serve it with crackers, sliced baguette, or bell pepper strips for a lower-carb option.
How can I make buffalo chicken dip spicier?
Use hot buffalo sauce instead of mild, or add 1-2 teaspoons of cayenne pepper or a few dashes of hot sauce to the mixture. For an extra kick, top with sliced jalapeños before baking.
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