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Spicy Party Chicken Dip

Mix chicken, melt cheese, add hot sauce. Stir in cream cheese and ranch till smooth. Top with more cheese, bake till hot. Grab chips and dig in!

Featured in Finger Foods and Party Snacks.

Fatiha
Updated on Sun, 05 Jan 2025 01:24:52 GMT
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A serving of gooey, cheesy dip is being lifted with a tortilla chip, surrounded by green onions, with a bowl of chips in the background. Pin it
A serving of gooey, cheesy dip is being lifted with a tortilla chip, surrounded by green onions, with a bowl of chips in the background. | zestplate.com

Buffalo Chicken Dip is perfect for parties and game days. It mixes shredded chicken, cream cheese, ranch, hot sauce, and lots of cheese. Baked until hot and bubbly, it's great for dipping and always disappears fast at parties.

Why You'll Love This Dip

This dip tastes like buffalo wings but without the mess. People love it - just check the hundreds of good reviews. It's quick to make, you can adjust how spicy you want it, and it fits a keto diet too. Everyone asks for the recipe when they try it.

What You Need

  • Chicken Breasts: Or use rotisserie chicken to save time
  • Cream Cheese: Let it get soft first
  • Ranch Dressing: Store-bought works fine
  • Hot Sauce: Frank's RedHot is best
  • Black Pepper: Just a little
  • Garlic Powder: Adds good flavor
  • Green Onions: For fresh taste
  • Mozzarella Cheese: Makes it stretchy
  • Cheddar Cheese: Adds sharp flavor

How to Make It

Cook Chicken:
Boil chicken in water for 25 minutes. Let it cool, then shred it.
Heat Oven:
Set to 350°F. Spray a baking pan with cooking spray.
Mix Base:
Heat cream cheese, ranch, hot sauce, pepper, and garlic powder in a pot until smooth.
Add Extras:
Mix in chicken, green onions, and half the cheese. Pour in pan. Top with rest of cheese.
Bake:
Cook 20-30 minutes until bubbly. Brown the top for 2-3 minutes if you want.
Serve:
Eat with chips or veggies. Keeps in fridge for 2-3 days.

Picking Your Chicken

You can use any chicken you like. Fresh cooked chicken works best, but rotisserie chicken saves time. Even leftover turkey works. Cook your chicken ahead if you can - you need about 4 cups when it's shredded.

Making It Less Greasy

Use chicken breast instead of dark meat to keep the dip from getting too greasy. The cheese and dressing add enough richness, so lean meat works better here.

Best Cream Cheese to Use

Get regular cream cheese in the block, not low-fat. It melts better and makes the dip smooth and creamy. Low-fat kinds can get watery when hot.

Pick Your Dressing

Ranch or blue cheese both work great. Ranch is more popular, but pick what you like. Use real dressing, not the powder kind, for better taste.

A serving spoon lifts a cheesy, creamy dish topped with green onions from a casserole dish. Pin it
A serving spoon lifts a cheesy, creamy dish topped with green onions from a casserole dish. | zestplate.com

Perfect Baking Tips

Bake at 350 degrees until it's hot and bubbly, about 20-30 minutes. This makes all the flavors mix together just right. You'll know it's done when the cheese on top looks golden.

Frequently Asked Questions

→ Got no chicken?

Grab a can of tuna or a store chicken. Turkey works too. Just pull it tiny and pat it dry.

→ Need more kick?

Splash in extra hot sauce. Try a pinch of red pepper. Test as you go - once it's hot, can't go back! Mix hot sauces if you want. More cheese cools it down.

→ Making it ahead?

Do it the day before. Pop it in the fridge. Want to save it longer? Freeze it. Just warm it slow. Add a bit of milk if it's dry.

→ What goes with it?

Chips are best. Try bread chunks too. Celery's nice. Cut up some peppers. Toast some pita bread.

→ Got extras?

Box it up tight. Good for 3 days in the fridge. Heat before eating. Thick when cold? That's OK. Try it cold on bread or in pasta.

→ Cheese not smooth?

Get the cream cheese soft first. Grate your own cheese - melts way better than bag cheese. Heat it slow if it's still lumpy.

→ Too wet?

Dry that chicken good. More cheese helps too. Let hot stuff cool - keeps water in. Squeeze those veggies dry.

→ Top getting dark?

Cover with foil. Peek at the end for some brown spots. Broil quick if you like crusty top.

→ Breaking up in the pot?

Heat it slow, stir lots. Get the real cream cheese - light stuff breaks. Keep it low if it's out at a party.

→ Feeding lots of folks?

Just double it all. Cook it longer. Keep it in a slow pot - stir now and then. Splash of milk helps.

→ Tastes flat?

Pinch of salt wakes it up. Add fresh onions. Throw in some garlic. Splash more hot sauce.

→ Too thick?

Stir in some milk. Go slow - just a splash. Mix good between adds. Keep it moving in the pot.

Conclusion

Love this? Try some wings next time. Or put it on pizza with loads of cheese. Want it lighter? Toss it in a salad.

Buffalo Chicken Dip Recipe

Hot dip for the gang.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Fatiha


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 baking pan of dip)

Dietary: ~

Ingredients

01 3 large boneless skinless chicken breasts - boiled and shredded.
02 8 ounces cream cheese - cubed.
03 1 cup ranch dressing - homemade or store-bought.
04 1 cup hot sauce - (I used Frank's RedHot), plus more as needed.
05 1 teaspoon freshly ground black pepper.
06 1 teaspoon garlic powder.
07 ½ cup green onion - chopped.
08 1.5 cups mozzarella cheese - shredded, divided.
09 1.5 cups cheddar cheese - shredded, divided.

Instructions

Step 01

If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat, cover, and allow chicken to poach for approximately 25 minutes. When fully cooked, remove and let them cool.

Step 02

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with non-stick cooking spray.

Step 03

In a medium saucepot over medium-low heat, combine the cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese melts into the mixture.

Step 04

Stir in the shredded chicken, green onion, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Mix well and transfer the mixture to the prepared baking pan. Sprinkle the remaining mozzarella and cheddar cheeses over the top.

Step 05

Bake for 20-30 minutes, or until the cheese is melted and the sides are bubbling. Set the oven to broil and cook for an additional 2-3 minutes to achieve a golden-brown top. Remove immediately.

Step 06

Serve hot with tortilla chips, vegetable sticks, or crackers. Leftovers can be enjoyed in a tortilla with greens.

Notes

  1. The chicken takes about 30 minutes to cook and isn’t included in the recipe’s total time. Prepare it ahead if needed.
  2. Substitute with 4 cups of shredded rotisserie chicken if desired.
  3. Frank's RedHot Sauce is recommended for authentic buffalo flavor.
  4. For best results, grate cheese fresh; pre-shredded cheese contains anti-caking agents.
  5. Leftovers can be stored for 2-3 days and reheated in the microwave or oven at 350°F.
  6. For a slow cooker version, find detailed instructions online.

Tools You'll Need

  • Large pot.
  • Medium saucepot.
  • Whisk.
  • 9x9-inch baking pan.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Chicken.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 27 g
  • Total Carbohydrate: 9 g
  • Protein: 16 g