Buffalo Chicken Dip is my favorite appetizer ever! It makes for a perfect party dip or superbowl appetizer.
There is something magical about buffalo sauce and cream cheese together. It makes something quite delicious we like to refer to as Buffalo Chicken Dip. Grab a bag of chips or some celery and get dippings already!
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How to make Buffalo Chicken Dip
- Soften 8 ounces of cream cheese in the microwave OR be super responsible and set it out on the counter and bring it to room temperature a few hours before you start your dip. Who does that?! 🙂
- Add softened cream cheese, 1/2 cup ranch dressing, 1/3 cup Frank's Red Hot Sauce, and 12 ounces canned chicken to a bowl.
- Mix the ingredients together until blended. The chicken will shred and you won't have large chunks of cream cheese.
- Spread the mixture into the bottom of a ceramic or pyrex baking dish. A 2-quart or 3-quart dish will work just fine.
- Top with 1 1/2 cups shredded cheddar cheese and 2 tablespoons of chopped green onions.
- Cover with tinfoil and bake in a pre-heated oven set to 350 degrees Fahrenheit for 35 minutes.
- Broil for 2-3 minutes at the end of baking to lightly brown the cheese.
- When in doubt, add more cheese! For real though, no one is making you only use 1 1/2 cups of shredded cheese for the topping. You can add more and it'll be great!
- If you prefer a spicier dip, add 1/2 cup of hot sauce instead of 1/3 cup.
- Serve dip hot and not cold.
Buffalo Chicken Dip
Spicy buffalo sauce dip made with cream cheese, chicken, and cheese.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup ranch dressing
- 1/3 cup Franks Red Hot Sauce
- 12 ounces Canned chicken
- 1 1/2 cups cheddar cheese shredded
- 2 tablespoons green onions chopped
Instructions
- Soften 8 ounces of cream cheese in the microwave OR be super responsible and set it out on the counter and bring it to room temperature a few hours before you start your dip.
- Add softened cream cheese, 1/2 cup ranch dressing, 1/3 cup Frank's Red Hot Sauce, and 12 ounces canned chicken to a bowl.
- Mix the ingredients together until blended. The chicken will shred and you won't have large chunks of cream cheese.
- Spread the mixture into the bottom of a ceramic or pyrex baking dish. A 2-quart or 3-quart dish will work just fine.
- Top with 1 1/2 cups shredded cheddar cheese and 2 tablespoons of chopped green onions.
- Cover with tinfoil and bake in a pre-heated oven set to 350 degrees Fahrenheit for 35 minutes.
- Broil for 2-3 minutes at the end of baking to lightly brown the cheese.
- Serve dip warm with tortilla chips.
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