Buffalo Chicken Dip
Buffalo chicken dip is creamy, slightly spicy and seriously delicious as an appetizer served with celery, crackers, chips or bread. You can make it as a cold dip or bake it and serve warm!
Yield: 8 -10 servings
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz.) package of plain cream cheese, softened
- ½ cup hot sauce (such as Franks)
- ½ cup Ranch dressing
- ½ cup blue cheese crumbles
Instructions
- Preheat oven to 350 degrees Fahrenheit if making the baked/hot version (see notes below).
- In a medium bowl, combine the chicken, cream cheese, hot sauce, Ranch and blue cheese crumbles until well combined. If serving this as a cold dip, transfer to your serving bowl and enjoy! (Or chill in the fridge until ready to serve.)
- For the hot version of this dip: Transfer the mixture to a shallow 1-quart baking dish or an 8x8 baking dish. Bake at 350 for 20 minutes.
- Serve with celery sticks, carrots, crackers, chips or bread for dipping.
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Notes
Chicken: The chicken for this recipe needs to be already cooked and shredded or chopped. Please plan accordingly. You can use a store-bought rotisserie chicken, homemade rotisserie roast chicken or crock pot shredded chicken. You could even substitute 2 (10 oz.) cans of diced chicken; just make sure they are well drained.
Ranch dressing: Use any brand or style of Ranch dressing, or make your own.
Cheesier: Want to make it cheesier? You can add 1 cup of shredded cheddar cheese to the top of this dish before you bake it, if you’re using the hot option.
Hot or cold: The beauty of this dip is that you can make it hot or cold. Mix everything together and serve as is, or transfer to a baking dish and bake for 20 minutes and serve it up warm. Both ways are great!
Healthier buffalo chicken dip: Use a ⅓ less fat plain cream cheese, fat free Ranch dressing and reduced fat blue cheese crumbles.
For serving: Serve with celery sticks, carrots, crackers, chips and/or bread. Feel free to garnish the dip with extra blue cheese crumbles and/or sliced green onions if desired.
Leftovers: Leftovers will keep, covered, in the refrigerator for up to 5 days.
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Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 2g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 218mg | Sugar: 1g
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