Spicy Buffalo Chicken Dip (Print)
Creamy, spicy buffalo chicken with melty cheese and crisp celery, perfect for gatherings.
# What You Need:
→ Chicken & Dairy
01 - 2 cups cooked chicken breast, shredded
02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - ½ cup sour cream
05 - ½ cup ranch dressing
06 - ½ cup blue cheese crumbles (optional)
→ Sauce & Seasonings
07 - ½ cup hot sauce (e.g., Franks RedHot)
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon ground black pepper
→ For Serving
10 - 4-6 large celery stalks, cut into sticks
11 - Optional: extra chopped chives or green onions
# How to Make:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, blend cream cheese, sour cream, ranch dressing, hot sauce, garlic powder, and black pepper until smooth.
03 - Fold in shredded chicken, cheddar cheese, and blue cheese crumbles if desired, ensuring an even mixture.
04 - Transfer the mixture to an 8-inch square baking dish and smooth the top; sprinkle extra cheddar cheese if preferred.
05 - Bake for 20 to 25 minutes until the dip is bubbly and golden around the edges.
06 - Allow to cool slightly, garnish with chives or green onions if using, and serve warm alongside celery sticks.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen, but you're basically just mixing things in a bowl.
- The creamy-spicy-tangy balance hits different—it's addictive in the best way.
- You can make it ahead and bake it right when guests arrive, so you're actually relaxed for once.
02 -
- Don't skip softening the cream cheese—cold cream cheese creates lumps that no amount of stirring fixes, and it's genuinely the difference between silky and gritty.
- The dip actually thickens slightly as it cools, so when it comes out of the oven it might look a tiny bit looser than you expect; that's normal and it's perfect.
03 -
- Make sure your cream cheese is actually soft before you start mixing—five minutes on the counter while your oven preheats is sometimes all you need.
- If the dip looks a little thin before baking, it's fine; it'll set up more as it cooks, and the bubbling at the edges is your visual cue that everything is hot and ready.