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Creamy, spicy, and cheesy, this classic Buffalo Chicken Dip is the ultimate party appetizer. Tender shredded chicken mixed with tangy hot sauce, cool ranch, and melted cheese, baked until bubbly. Perfect for game day!
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart or 8x8-inch baking dish.
In a large mixing bowl, use a hand mixer or a sturdy spatula to beat the softened cream cheese until it is completely smooth and free of lumps. This should take about 2 minutes.
Add the ranch dressing, hot sauce, garlic powder, and onion powder to the cream cheese. Mix until everything is well combined and the mixture is uniform in color.
Gently fold in the shredded chicken, 1/2 cup of the shredded cheddar cheese, and the blue cheese crumbles (if using). Stir until just incorporated, being careful not to overmix.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is fully melted. For a golden-brown top, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly sliced green onions and serve warm.
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Creamy, spicy, and cheesy, this classic Buffalo Chicken Dip is the ultimate party appetizer. Tender shredded chicken mixed with tangy hot sauce, cool ranch, and melted cheese, baked until bubbly. Perfect for game day!
This american recipe takes 35 minutes to prepare and yields 6 servings. At 390.96 calories per serving with 20.27g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Combine all ingredients (except for the garnish and half the cheddar for topping) in a slow cooker. Cook on LOW for 2-3 hours, stirring occasionally. Top with remaining cheese during the last 15 minutes.
Substitute Neufchâtel cheese for cream cheese, plain Greek yogurt for ranch dressing, and use reduced-fat cheddar cheese to lower the fat and calorie content.
Swap out the cheddar for Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.
For extra heat and texture, fold in 1-2 finely diced jalapeños (with seeds for more spice) or a can of diced green chiles (drained).
The chicken and cheese in this dip provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
With three types of dairy (cream cheese, cheddar, and ranch dressing), this dip is a good source of calcium, a mineral vital for maintaining strong bones and teeth.
A 1/2 cup serving of this Buffalo Chicken Dip contains approximately 420-450 calories, depending on the specific brands of dressing and cheese used.
While delicious, this dip is an indulgent appetizer that is high in calories, fat, and sodium. It's best enjoyed in moderation as a party treat rather than a regular part of a healthy diet.
Yes, absolutely! You can assemble the entire dip, place it in the baking dish, cover, and refrigerate for up to 2 days. When ready to bake, you may need to add 5-10 minutes to the total baking time.
This dip is very versatile. Classic pairings include celery sticks, carrot sticks, and tortilla chips. It's also great with sturdy crackers, bell pepper strips, pretzel crisps, and slices of toasted baguette.
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave in 30-second intervals, stirring in between, or in an oven at 350°F (175°C) for 10-15 minutes until heated through.
Yes, you can use canned chicken. Be sure to drain it very well to prevent the dip from becoming watery. You will need about two 12.5-ounce cans to get the 2 cups of shredded chicken required.