Hot Buffalo Chicken Dip: The Ultimate Game Day Snack
If you’re looking for the perfect dish to serve at your next game day party or casual gathering, look no further than this Hot Buffalo Chicken Dip! It’s creamy, cheesy, and packed with spicy buffalo flavor, making it a crowd-pleaser every time.
With a base of shredded chicken, cream cheese, ranch dressing, and Frank’s RedHot sauce, it’s the ideal dip to serve with chips, crackers, toasted bread, or fresh veggies. Whether you’re hosting a big event or just craving a snack, this dip is quick to prepare and sure to satisfy.
Ingredients
- 3 cups shredded chicken (I used breast meat, boiled/cooked)
- 1 cup Frank’s RedHot Original hot sauce
- 1 ½ blocks cream cheese, cut into cubes and softened
- ¾ cup ranch dressing
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup colby Monterey jack cheese blend
How to Make Hot Buffalo Chicken Dip
Step 1: Preheat the Oven
Preheat your oven to 400°F. This will give it enough time to heat up while you’re preparing the dip.
Step 2: Heat Chicken and Sauce
In a 10-inch cast iron skillet over medium heat, add your shredded chicken and hot sauce. Stir to combine, and cook for about 5 minutes, allowing the flavors to meld.
Step 3: Add Cream Cheese and Ranch Dressing
Next, add the softened cream cheese and ranch dressing to the skillet. Stir everything together until the cream cheese is fully incorporated and the dip is hot throughout.
Step 4: Stir in Cheese
Once the dip is heated through, remove the skillet from the heat and mix in half of the shredded cheddar and colby Monterey jack cheeses. Stir until the cheese is melted and everything is well-combined.
Step 5: Add More Cheese on Top
Top the dip with the remaining shredded cheese. This will create that deliciously gooey, cheesy layer that’s essential to this dish.
Step 6: Bake
Transfer the skillet to the preheated oven and bake for 15-20 minutes. You’ll know it’s done when the edges start to bubble and the cheese is melted and golden.
Step 7: Garnish and Serve
Remove the skillet from the oven and garnish with green onions or parsley, if desired. Serve immediately with chips, crackers, toasted bread, or fresh vegetable slices.
Tips for Perfect Buffalo Chicken Dip
- Shredded Rotisserie Chicken: If you’re short on time, using shredded rotisserie chicken is a great shortcut. It adds flavor and saves you from having to cook chicken from scratch.
- Cream Cheese at Room Temperature: Make sure your cream cheese is softened to room temperature before adding it to the dip. This ensures it melts into the mixture without clumping.
- Swap Ranch for Blue Cheese: If you’re a fan of blue cheese, you can easily substitute the ranch dressing for blue cheese dressing. It will give the dip an extra layer of flavor.
- Extra Toppings: For even more flavor, consider adding blue cheese crumbles on top before serving.
- Cheese Tip: Shredding your own cheese from blocks (instead of using pre-shredded cheese) makes a big difference. It melts smoother and better without the anti-clumping agents that pre-shredded cheese contains.
Storing Hot Buffalo Chicken Dip
- Refrigeration: Store any leftover dip in an airtight container in the refrigerator for 3-5 days.
- Freezing: This dip can also be frozen for up to 2 months. Simply store it in a freezer-safe container, and when you’re ready to enjoy, thaw it overnight in the refrigerator. Transfer it to a baking dish and bake at 400°F until heated through.
This Hot Buffalo Chicken Dip is the perfect combination of creamy, cheesy, and spicy goodness that everyone will love. Whether you’re hosting a party or just looking for a tasty snack, this easy-to-make dip is sure to be a hit!
Hot Buffalo Chicken Dip
Creamy, cheesy, and packed with bold buffalo flavor, this Hot Buffalo Chicken Dip is the ultimate crowd-pleaser. Perfect for game days or gatherings, it’s quick to make and pairs perfectly with chips, crackers, or fresh veggies. Get ready to scoop up the spicy, melty goodness!
8
servings10
minutes20
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Ingredients
3 cups 3 shredded chicken (I used breast meat), boiled/cooked
1 cup 1 Frank’s RedHot Original hot sauce
1 1/2 1 1/2 blocks cream cheese, cut into cubes and softened to room temperature
3/4 cup 3/4 ranch dressing
1 1/4 cup 1 1/4 shredded cheddar cheese
1 1/4 cup 1 1/4 colby monterey jack cheese blend
Directions
- Preheat oven to 400℉.
- In a 10-inch cast iron skillet over medium heat, heat the already cooked and shredded chicken with the hot sauce. Stir to combine and cook for 5 minutes.
- Add the blocks of cream cheese and ranch dressing. Stir to combine and continue to cook until fully heated through and the cream cheese is well incorporated.
- Remove the skillet from the heat, then mix in half of the shredded cheddar and colby monterey jack cheeses, stirring until combined.
- Top with the remaining cheese.
- Transfer the cast iron skillet to the preheated oven and bake for 15-20 minutes, just until the mixture is hot and starts to bubble around the edges.
- Remove from the oven and garnish green onions or parsley.
- Serve with fresh vegetable slices, tortilla chips, crackers, or crostini.
Notes
- Shredded rotisserie chicken works great in this recipe. I used breast meat that was boiled first for about 25-30 minutes and then removed from the water and shredded.
- Using room temperature cream cheese will help it to incorporate into the dip quicker.
- If you do not have an oven safe skillet, you can still cook this dip in a regular pan and then transfer it to a baking dish before topping it with more cheese.