Description
This Easy Buffalo Chicken Dip is a crowd-pleasing appetizer perfect for parties or game day. Creamy, cheesy, and packed with shredded chicken and spicy Buffalo wing sauce, it’s simple to prepare and bakes into a hot, bubbly dip that pairs wonderfully with celery sticks, chips, or bread.
Ingredients
Scale
Main Ingredients
- 1 (8-oz) package cream cheese, softened
- 1 cup shredded Colby Monterey Jack cheese (plus extra for sprinkling)
- 1 cup cooked and shredded chicken breast
- 1/2 cup Buffalo wing sauce (or hot pepper sauce or ketchup for a mild version)
- 1/2 cup ranch dressing (or blue cheese salad dressing)
Dippers
- Celery sticks
- Corn chips
- Bread slices
- Carrot sticks
Instructions
- Prep: Preheat the oven to 350°F (175°C) to ensure it reaches the proper cooking temperature before baking the dip.
- Mix: In a medium mixing bowl, combine the softened cream cheese, shredded Colby Monterey Jack cheese, cooked shredded chicken breast, Buffalo wing sauce (or alternative), and ranch dressing (or blue cheese dressing). Stir thoroughly until all ingredients are well blended into a creamy mixture.
- Add to dish: Spread the mixture evenly into a shallow 1-quart baking dish. Sprinkle additional shredded cheese on top to create a cheesy crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the dip is bubbly around the edges and the cheese is fully melted. Remove from the oven and serve immediately with celery sticks, corn chips, bread, and carrot sticks for dipping.
Notes
- For a milder dip, substitute Buffalo wing sauce with ketchup or a mild hot pepper sauce.
- Use blue cheese dressing instead of ranch for a tangier flavor.
- This dip can be prepared in advance and refrigerated; reheat in the oven before serving.
- Customize the dippers to your preference – pretzels or crackers work well too.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days.
