Buffalo Chicken Dip

This is my favorite game-day snack of all time, courtesy of my best friend Anna, who makes Buffalo Chicken Dip better than anyone I know. It’s creamy, cheesy, spicy, and loaded with shredded chicken—and there’s a reason the dish is always scraped clean.

Yield: About 6 cups

Servings: 10-12 as an appetizer

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

• 12 ounces cream cheese, softened to room temperature

• 1 (12-ounce) bottle Frank’s RedHot Original Cayenne Pepper Hot Sauce

• 1 cup ranch dressing

• 1 rotisserie chicken, skin removed and meat shredded

• 2 cups shredded sharp cheddar cheese

• ½ cup chopped green onions

For Serving

• Tortilla chips

• Celery sticks

• Carrot sticks

• Cucumber slices

• Crackers

• Sliced bell peppers

Instructions

1. Preheat the oven to 350°F.

2. Add the softened cream cheese, hot sauce, and ranch to a large oven-safe skillet or shallow Dutch oven. Cook over low heat for 5–7 minutes, stirring frequently, until the cream cheese has melted and the mixture is smooth. Use a whisk if needed to break up any remaining pieces of cream cheese.

3. Add the shredded chicken and cheddar cheese and stir until everything is evenly combined. Remove from the heat.

4. Transfer the oven-safe skillet directly to the oven. If your skillet isn't oven-safe, transfer the mixture to a baking dish first. Bake for 30 minutes, stirring about every 10 minutes, until the dip is hot and bubbling.

5. Remove from the oven and give everything a good stir—the oils from the hot sauce may settle on top as it bakes. Sprinkle with the chopped green onions and serve warm.

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Serving Suggestions

Serve Buffalo Chicken Dip warm with tortilla chips, celery sticks, carrots, or cucumber slices. For a big game-day spread, I like putting out a mix of something crunchy, something fresh, and plenty of sturdy tortilla chips for scooping.

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Storage

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions in short intervals, stirring as needed.

You can also assemble the dip ahead of time, cover and refrigerate it, then bake it just before serving. If you're baking it straight from the refrigerator, plan to add a few extra minutes to the baking time.

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Maddie's Tip

Use a rotisserie chicken and save yourself the extra work—it makes this dip ridiculously easy. And if you’re making it for a party, assemble everything ahead of time, pop it in the fridge, and bake it right before everyone arrives. Hot, bubbly Buffalo Chicken Dip > lukewarm Buffalo Chicken Dip.