Hot Buffalo Chicken Dip

My neighbor showed up one Sunday with a casserole dish still warm from her oven, and I didn't even pretend to be polite about it. I grabbed a chip, scooped a massive pile of this molten orange situation, and burned the roof of my mouth so badly I could barely taste the second bite. But I took it anyway. That's how good buffalo chicken dip is: worth the pain, worth the undignified hovering over someone else's dish, worth making yourself the very next weekend.

I brought this to a potluck once and watched a guy eat it with a spoon straight from the dish after everyone else had moved on to dessert. He looked up, shrugged, and said someone had to finish it. I've been using that as my measure of success ever since. If it makes a grown man abandon all social norms, you've done something right.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here; the dark meat adds more flavor if you mix it in, and nobody will judge you for taking the shortcut.
• Cream cheese, softened: Leave it out on the counter for at least an hour or you'll be wrestling lumps forever, and microwaving it makes it weird and slippery.
• Ranch dressing: This is the creamy backbone that mellows out the heat and makes everything taste like the best possible version of game day.
• Blue cheese dressing: It adds a sharp tang that cuts through the richness, but if you're not a blue cheese person, just use more ranch and live your truth.
• Shredded cheddar cheese: Go for sharp cheddar if you want deeper flavor, and shred it yourself because pre-shredded has that coating that keeps it from melting as smoothly.
• Crumbled blue cheese: This is optional but it gives you little pockets of funky, salty intensity that blue cheese lovers will seek out like treasure.
• Buffalo hot sauce: Franks RedHot is the classic for a reason; it's tangy and bright, not just punishing heat.
• Chopped green onions: They add a fresh bite and a little color so it doesn't just look like an orange blob, plus they make you feel like you added a vegetable.

Instructions

Preheat your oven:

Set it to 180 degrees C (350 degrees F) and let it fully come to temperature while you mix everything. A properly heated oven means even bubbling and that golden top we're all here for.

Blend the creamy base:

In a large bowl, combine the softened cream cheese, ranch dressing, blue cheese dressing, and buffalo sauce, then beat it with a hand mixer or stir vigorously until it's completely smooth and no cream cheese chunks remain. This is your flavor foundation, so make sure it's luxurious.

Fold in the good stuff:

Stir in the shredded chicken, half the cheddar, and half the blue cheese if you're using it. Mix until everything is evenly coated and you can't tell where the chicken ends and the cheese begins.

Spread it in the dish:

Scrape the mixture into a 1 liter baking dish and smooth the top with a spatula. Even distribution means every scoop is just as loaded as the last.

Top with more cheese:

Sprinkle the remaining cheddar and blue cheese over the surface. This creates that irresistible bubbly, golden crust that makes people lose their minds.

Bake until bubbly:

Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is turning golden. Your kitchen will smell like a sports bar, and that's exactly right.

Cool and garnish:

Let it sit for 5 minutes so it thickens up slightly and doesn't slide off your chip. Scatter chopped green onions on top for color and a hint of freshness.

Serve immediately:

Put it out with tortilla chips, celery sticks, or carrot sticks and watch it vanish. Keep it warm on a trivet or small warming plate if your crowd is slow.

Save

The first time I made this for a birthday party, I doubled the recipe and still ran out before the second quarter. A friend texted me the next day asking if I had leftovers she could buy off me. I didn't, but I loved that she tried.

Make It Your Own

If you want extra heat, stir in a pinch of cayenne pepper or a few shakes of your favorite hot sauce directly into the mixture before baking. I've also seen people add a handful of diced jalapeños or a drizzle of sriracha on top, and honestly, if you love spice, go wild. Just warn your guests so they don't assume it's mild and regret everything.

Serving Suggestions

Tortilla chips are the obvious move, but celery and carrot sticks add a refreshing crunch that balances the richness and makes you feel slightly virtuous. I've also served this with toasted baguette slices, pita chips, and even those sturdy pretzel crisps. One time someone brought bell pepper strips and honestly, they were great dippers and made the whole spread look a little less like a frat house.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though in my experience that's theoretical because it rarely lasts past breakfast the next morning. Reheat it in the oven at 180 degrees C until warmed through and bubbly again, or microwave individual portions if you're in a hurry. It won't be quite as glorious as fresh, but it's still extremely edible.

• You can assemble the whole thing a day ahead, cover it tightly, and refrigerate it unbaked until you're ready to pop it in the oven.
• If it seems too thick after sitting in the fridge, stir in a tablespoon or two of milk before baking to loosen it up.
• Freezing works in a pinch, but the texture of the cream cheese can get a little grainy, so I only do it if I'm truly desperate.

Save

This dip has rescued more last minute gatherings than I can count, and it's never let me down. Make it once and you'll understand why people start requesting it by name.

Recipe FAQs

→ Can I use rotisserie chicken for this dip?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 2 cups of meat from the chicken and proceed with the instructions as written.

→ What can I serve with buffalo chicken dip?

Tortilla chips, celery sticks, carrot sticks, crackers, or crusty bread all pair wonderfully with this dip. The crisp vegetables provide a refreshing contrast to the rich, creamy texture.

→ How do I make this dip spicier?

Add a pinch of cayenne pepper to the mixture, use extra buffalo sauce, or incorporate diced jalapeños. You can also drizzle additional hot sauce over the top before serving.

→ Can I skip the blue cheese?

Absolutely. If you're not a fan of blue cheese, simply use all ranch dressing instead of the blue cheese dressing and omit the crumbled blue cheese. The dip will still be delicious.

→ How long will leftovers keep?

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C or in the microwave until warmed through and bubbly.

→ Can I make this dip ahead of time?

Yes, prepare the dip up to step 5, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bring to room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes if needed.