Baked Buffalo Chicken Dip
Servings: 10 servings
Ingredients
- Cooked, shredded chicken (about 2 cups)
- Cream cheese (8 ounces, softened)
- Buffalo wing sauce (1/2 cup; use your favorite brand)
- Ranch dressing or blue cheese dressing (1/3 cup)
- Shredded cheddar cheese (1 cup)
- Shredded Monterey Jack or mozzarella (1 cup)
- Crumbled blue cheese (optional, 1/4 cup)
- Green onions, thinly sliced (optional, for topping)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Black pepper (to taste)
- For serving: tortilla chips, celery sticks, carrot sticks, crackers, or toasted baguette
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9-inch baking dish or similar.
- Soften the cream cheese: Let it sit at room temp for 15–20 minutes, or microwave in short bursts until spreadable.
- Make the base: In a bowl, stir together cream cheese, buffalo sauce, and ranch (or blue cheese dressing) until smooth.
- Season: Mix in garlic powder, onion powder, and a few cracks of black pepper.
- Add chicken: Fold in shredded chicken until evenly coated.
- Cheese it up: Stir in half the cheddar and half the Monterey Jack. Spread mixture into the baking dish.
- Top and bake: Sprinkle the remaining cheeses over the top. Add crumbled blue cheese if using. Bake for 18–22 minutes, until hot and bubbly around the edges.
- Brown the top (optional): Broil for 1–2 minutes to lightly brown the cheese. Watch closely.
- Finish and serve: Let rest 5 minutes. Sprinkle with green onions. Serve warm with your favorite dippers.