Spicy Buffalo Chicken Dip (Printable)
Creamy and spicy buffalo chicken blend baked bubbling, served with fresh celery sticks.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded (approximately 10.5 oz)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup ranch dressing
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup crumbled blue cheese (optional)
→ Sauce & Seasonings
07 - 1/2 cup buffalo hot sauce (e.g., Frank's RedHot)
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon freshly ground black pepper
→ To Serve
10 - 6 large celery stalks, cut into sticks
# How to Make It:
01 - Preheat the oven to 350°F.
02 - In a large bowl, combine softened cream cheese, sour cream, ranch dressing, buffalo hot sauce, garlic powder, and black pepper; mix until smooth.
03 - Fold in shredded chicken, mozzarella, and blue cheese if using until thoroughly combined.
04 - Spread the mixture evenly into an 8x8 inch baking dish.
05 - Bake for 20 to 25 minutes until the dip is hot and bubbling.
06 - Remove from oven and let cool for 5 minutes.
07 - Serve warm with fresh celery sticks.
# Expert Advice:
01 -
- It comes together in 15 minutes of prep, which means you can make it the day before or right before guests arrive.
- The creamy-spicy-tangy balance hits different when it's baked and bubbly, almost like a warm hug in dip form.
- People always ask for the recipe, even if they swear they don't like spicy food.
02 -
- If your cream cheese is cold, the whole mixture will be lumpy and sad, so take it out of the fridge at least 30 minutes before you start.
- The dip will bubble more enthusiastically if you bake it uncovered, but covering it loosely with foil for the first 15 minutes prevents the top from browning too fast.
03 -
- Use rotisserie chicken for hands-off convenience and better flavor than boiled chicken.
- Let the dip cool for exactly 5 minutes after baking so it sets just enough to dip without being cold.