Spicy Buffalo Chicken Dip Recipe
A creamy, cheesy, spicy dip packed with shredded chicken and bold Buffalo flavor. Perfect for parties, game nights, or stress eating.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works best)
- 1 cup Buffalo hot sauce Frank’s RedHot is the classic choice
- 8 oz cream cheese softened
- 1 cup ranch dressing or blue cheese if you’re feeling bold
- 1½ cups shredded cheddar cheese
- ½ cup mozzarella cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- Chopped green onions or blue cheese crumbles for garnish
Instructions
- Preheat the Oven: Set it to 375°F (190°C) because hot ovens make better dips.
- Mix Everything: In a large bowl, combine shredded chicken, hot sauce, cream cheese, ranch, garlic powder, black pepper, and paprika. Stir until smooth.
- Add Cheese: Mix in 1 cup cheddar and ½ cup mozzarella because more cheese is never a bad idea.
- Bake It: Spread the mixture in a baking dish and top with the remaining ½ cup cheddar. Bake for 20 minutes until bubbly.
- Garnish & Serve: Sprinkle with green onions or blue cheese crumbles. Serve hot with tortilla chips, celery, or a shovel.
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
Vitamins & Minerals (Per Serving)
- Calcium: 20%
- Vitamin A: 15%
- Iron: 8%
- Potassium: 10%
- Vitamin B6: 12%
Extra Tips for Maximum Flavor
- Use rotisserie chicken. It’s easier, tastier, and saves time.
- Adjust the spice. More hot sauce = more heat, but don’t cry about it later.
- Make it ahead. Prep the dip a day before, then bake when needed.
- Broil for a crispy top. Want that golden, bubbly finish? Broil for 2 minutes at the end.
- Double the recipe. Because leftovers don’t exist with this dip.