Buffalo Chicken Dip is a crowd-pleaser and the perfect appetizer for game day, parties, or any occasion that calls for a spicy, creamy, and cheesy dish. This oven-baked version of Buffalo Chicken Dip combines shredded chicken, tangy buffalo sauce, creamy cheeses, and flavorful seasonings to create a dip that’s irresistible. Serve it with tortilla chips, celery sticks, or crusty bread, and watch it disappear fast! This easy-to-make dip can be prepped ahead of time and baked just before serving, ensuring that it’s always warm, gooey, and delicious.
Ingredients:
For the Buffalo Chicken Dip:
- 1 1/4 lbs. cooked chicken, shredded (or use rotisserie chicken)
- 16 oz. cream cheese, softened
- 1 cup of shredded cheddar cheese (plus an extra 2 tablespoons for topping)
- 1 cup of shredded mozzarella cheese (plus an extra 2 tablespoons for topping)
- 1 cup sour cream
- 3-4 green onions (bottoms and tops separated; you’ll need about 1/4 cup of the green onion bottoms)
- 1 packet dry ranch dressing mix (such as Hidden Valley)
- 1-2 tsp. garlic salt (adjust to taste)
- 1/2 tsp. onion powder
- 1 cup hot sauce (such as Frank’s Original)
- 1/4 tsp. freshly cracked black pepper (or 1/8 tsp. regular black pepper)
- Optional: 1/4 cup blue cheese crumbles for topping
For Cooking the Chicken (Optional if using rotisserie chicken):
- 1 1/4 lbs. boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 tsp. garlic salt
- 2 tsp. garlic powder
- 1 tbsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions:
- Cook the Chicken (Optional):
- If you are not using pre-cooked or rotisserie chicken, place the boneless chicken breasts in a pressure cooker or slow cooker.
- Add 1 cup of chicken broth, garlic salt, garlic powder, smoked paprika, salt, and pepper.
- For the pressure cooker, cook on high pressure for 12 minutes, then do a natural release.
- For the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and set it aside.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
- Prepare the Dip Mixture:
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, sour cream, green onion bottoms, dry ranch dressing packet, garlic salt, onion powder, hot sauce, and black pepper.
- Stir until everything is well combined.
- Add the Chicken:
- Fold the shredded chicken into the creamy mixture, ensuring it’s evenly distributed.
- Assemble the Dip:
- Transfer the mixture into the prepared baking dish, smoothing it out into an even layer.
- Sprinkle the reserved 2 tablespoons each of shredded cheddar and mozzarella cheeses over the top of the dip.
- Optional: Sprinkle blue cheese crumbles on top if you want a tangier flavor.
- Bake the Dip:
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden on top.
- Garnish and Serve:
- Once out of the oven, sprinkle the dip with the green onion tops.
- Serve warm with tortilla chips, celery sticks, or crusty bread for dipping.
Conclusion:
This Oven-Baked Buffalo Chicken Dip is the ultimate appetizer, combining creamy, cheesy goodness with the bold flavors of buffalo sauce and ranch. It’s simple to prepare and a guaranteed hit at any gathering. Whether you’re hosting a game day party or bringing something delicious to a potluck, this dip will quickly become everyone’s favorite.
Oven-Baked Buffalo Chicken Dip: Creamy, Cheesy, and Spicy
A spicy, cheesy, and creamy Buffalo Chicken Dipthat's perfect for parties or gatherings. Made with shredded chicken, creamcheese, buffalo sauce, and cheddar cheese, this dip is baked to perfection inthe oven.
Ingredients
For the Buffalo Chicken Dip:
- 1 1/4 lbs. cooked chicken shredded (or use rotisserie chicken)
- 16 oz. cream cheese softened
- 1 cup of shredded cheddar cheese plus an extra 2 tablespoons for topping
- 1 cup of shredded mozzarella cheese plus an extra 2 tablespoons for topping
- 1 cup sour cream
- 3-4 green onions bottoms and tops separated; you’ll need about 1/4 cup of the green onion bottoms
- 1 packet dry ranch dressing mix such as Hidden Valley
- 1-2 tsp. garlic salt adjust to taste
- 1/2 tsp. onion powder
- 1 cup hot sauce such as Frank’s Original
- 1/4 tsp. freshly cracked black pepper or 1/8 tsp. regular black pepper
- Optional: 1/4 cup blue cheese crumbles for topping
For Cooking the Chicken Optional if using rotisserie chicken:
- 1 1/4 lbs. boneless skinless chicken breasts
- 1 cup chicken broth
- 2 tsp. garlic salt
- 2 tsp. garlic powder
- 1 tbsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
Cook the Chicken (Optional):
- If you are not using pre-cooked or rotisserie chicken, place the boneless chicken breasts in a pressure cooker or slow cooker.
- Add 1 cup of chicken broth, garlic salt, garlic powder, smoked paprika, salt, and pepper.
- For the pressure cooker, cook on high pressure for 12 minutes, then do a natural release.
- For the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and set it aside.
Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
Prepare the Dip Mixture:
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, sour cream, green onion bottoms, dry ranch dressing packet, garlic salt, onion powder, hot sauce, and black pepper.
- Stir until everything is well combined.
Add the Chicken:
- Fold the shredded chicken into the creamy mixture, ensuring it’s evenly distributed.
Assemble the Dip:
- Transfer the mixture into the prepared baking dish, smoothing it out into an even layer.
- Sprinkle the reserved 2 tablespoons each of shredded cheddar and mozzarella cheeses over the top of the dip.
- Optional: Sprinkle blue cheese crumbles on top if you want a tangier flavor.
Bake the Dip:
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden on top.
Garnish and Serve:
- Once out of the oven, sprinkle the dip with the green onion tops.
- Serve warm with tortilla chips, celery sticks, or crusty bread for dipping.