Description
This Baked Buffalo Chicken Dip is a spicy, creamy appetizer perfect for game days, gatherings, or casual snacks. Combining the rich flavors of cream cheese, shredded chicken, tangy ranch dressing, and zesty Buffalo hot sauce, this dip is baked to bubbly perfection and served warm for irresistible savory goodness.
Ingredients
Scale
Dip Ingredients
- 16 ounces cream cheese (room temperature, 2 bricks)
- 4 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese
- 1 cup light ranch dressing
- 12 ounces Franks RedHot Buffalo Sauce (or original, 1 bottle)
Instructions
- Mix Ingredients: In a large bowl, combine the cream cheese, shredded cooked chicken, shredded Mexican blend cheese, light ranch dressing, and Franks RedHot Buffalo Sauce. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Prepare Baking Dish: Lightly grease a nonstick baking dish or spray it with cooking spray to prevent sticking. Pour the mixed dip ingredients evenly into the dish, spreading it out smoothly.
- Bake the Dip: Preheat your oven to 350°F (175°C). Bake the dip in the oven for 20-30 minutes, or until the dip is hot and bubbly throughout. Remove from oven and serve warm with your favorite chips, crackers, or veggies.
Notes
- For best results, use cream cheese at room temperature to achieve a smooth, creamy dip.
- Shredded cooked chicken can be homemade or store-bought rotisserie chicken.
- Adjust the amount of Buffalo sauce to control the spiciness level.
- Serve with celery sticks, tortilla chips, or crackers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
