Spicy Creamy Buffalo Chicken (Printable Version)

A spicy, cheesy blend of shredded chicken and hot sauce baked until golden and bubbly.

# What You Need:

→ Main

01 - 2 cups cooked, shredded chicken breast
02 - 8 oz cream cheese, softened
03 - 1/2 cup hot sauce (e.g., Franks RedHot)
04 - 1/2 cup ranch dressing
05 - 1/2 cup blue cheese dressing (optional: substitute with ranch dressing)
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup crumbled blue cheese (optional)

→ Topping

08 - 1/2 cup shredded mozzarella cheese
09 - 2 tablespoons chopped chives or green onions (optional)

# How To Make:

01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, blend the cream cheese, hot sauce, ranch dressing, and blue cheese dressing until smooth.
03 - Fold in the shredded chicken, cheddar cheese, and crumbled blue cheese if using; mix until evenly distributed.
04 - Place the mixture into a 1.5 to 2 quart baking dish, spreading evenly.
05 - Sprinkle the shredded mozzarella cheese evenly over the top of the mixture.
06 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
07 - Remove from the oven and allow to cool for 5 minutes.
08 - Garnish with chopped chives or green onions if desired and serve warm with celery sticks, tortilla chips, or sliced baguette.

# Expert Suggestions:

01 -
  • It comes together in 10 minutes of prep, which means you can make it while guests are already arriving.
  • The combination of cream cheese, hot sauce, and ranch creates a flavor that tastes fancy but requires zero fancy skills.
  • It stays warm and bubbly in a baking dish, so you're never stuck at the stove while the party happens around you.
02 -
  • Don't use cold cream cheese straight from the fridge or you'll spend 10 minutes stirring and still have lumps; softening it first changes everything.
  • The dip is thickest when it first comes out of the oven, so serve it right away or it cools into something more solid—that's fine for leftovers, but the texture is best warm.
03 -
  • Mix the filling the night before and refrigerate it; the flavors deepen and meld overnight, and you'll only need to bake and top it on serving day.
  • If your oven runs hot, cover the dip loosely with foil for the first 15 minutes to prevent the top from browning too fast while the inside catches up.
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