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–+ servings
Baked Buffalo Chicken Dip

Creamy Baked Buffalo Chicken Dip Everyone Will Love

This Baked Buffalo Chicken Dip combines shredded chicken and creamy cheese for a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 2 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Appetizers
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 cups Shredded Chicken Use rotisserie chicken for added flavor or canned chicken for a quick option.
  • 8 oz Cream Cheese Ensure it’s softened before mixing to avoid lumps.
  • 1 cup Ranch Dressing Can substitute with blue cheese dressing.
  • 1/2 cup Hot Sauce Adjust to your spice preference.
  • 1 cup Mozzarella Cheese Fresh mozzarella gives the best melting results.
  • 1 cup Cheddar Cheese Choose sharp cheddar for a stronger flavor.
  • 1/4 cup Green Onions Add freshness; can replace with chives or omit.

Equipment

  • Baking Dish
  • medium pot

Method
 

Step-by-Step Instructions
  1. Begin by boiling chicken breasts in salted water for 12–15 minutes until cooked through. Shred the chicken into bite-sized pieces.
  2. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly.
  3. In a medium pot over medium heat, melt the softened cream cheese, whisking in ranch dressing and hot sauce. Stir until smooth and creamy.
  4. Once smooth, stir in the shredded chicken, half of the mozzarella cheese, half of the cheddar cheese, and chopped green onions.
  5. Spread the mixture evenly into the prepared baking dish. Top with remaining mozzarella and cheddar cheeses.
  6. Bake for 20–25 minutes, or until the edges are bubbling and cheese is golden.
  7. Set your oven to broil for an additional 2–3 minutes, watching closely for a golden brown color.
  8. Remove from oven and let rest for about 2 minutes before serving with tortillas or fresh veggies.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 6gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 200mgSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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