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Hot buffalo chicken dip in a skillet with tortilla chips

Buffalo Chicken Dip

Creamy, cheesy, spicy buffalo chicken dip made with shredded chicken, cream cheese, hot sauce and ranch. Baked in 20 minutes or kept warm in a slow cooker.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 8 ounces cream cheese softened (225 g)
  • 1/2 cup cayenne pepper hot sauce such as Frank's RedHot (120 ml)
  • 1/2 cup ranch or blue cheese dressing (120 ml)
  • 3 cups cooked chicken shredded (about 400 g)
  • 1 1/2 cups sharp cheddar shredded, divided (150 g)
  • 1/2 cup mozzarella shredded (50 g)
  • 1/4 cup blue cheese crumbles optional
  • 2 green onions sliced
  • tortilla chips, celery and carrots for serving

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 10-inch skillet or 1 1/2-quart baking dish.
  2. Beat the cream cheese, hot sauce and ranch until smooth.
  3. Stir in the chicken and 1 cup of the cheddar.
  4. Spread in the skillet and top with the remaining cheddar, the mozzarella and the blue cheese.
  5. Bake for 18 to 20 minutes until bubbling. Broil 1 to 2 minutes for a browned top if you like.
  6. Garnish with green onions and serve warm with chips and vegetables.

Notes

Slow cooker: cook on low for 2 hours, stirring occasionally.
Make ahead: assemble up to 2 days ahead and add 5 to 10 minutes to the bake.
Nutrition is an estimate per serving without dippers.