Go Back

Buffalo Chicken Dip

adapted from the bottle of Frank's hot sauce and my sister-in-law
5 from 1 vote
Servings 8


  • 1 8- ounce package cream cheese softened
  • 2 cups shredded cooked chicken I prefer breasts, but if you're a leg man, that's okay, too
  • 2 cups shredded sharp cheddar
  • 1 cup shredded mozzarella
  • 2.5 ounces crumbled blue cheese
  • 10 ounces Ranch dressing
  • 4 ounces Buffalo Wing Sauce


  • Preheat oven to 400 degrees Fahrenheit. Take out a deep dish pie plate or 2-quart casserole dish and set aside.
  • In a large bowl, mix all the ingredients with a silicone spatula until well-blended.
  • Spread in the pie plate/casserole dish evenly.
  • Bake for 20-25 minutes, or until browned and bubbly on top.
  • Serve with scoop tortilla chips or corn chips.


*I noted this serves 8, but my husband and I have been known to eat a good portion of this for dinner. No judgement.
*You can bake off only what you need and save the premixed dip in the fridge until you're ready to bake the rest of it.
*Prep time does not include shredding the chicken; it's assumed that you're using leftover chicken for this recipe
*If you don't have leftover chicken to use, I've found the best method for preparing chicken breasts for the dip is by boiling, either on the stove or in the crockpot, before throwing in your stand mixer to shred.