Description
The ultimate Super Bowl starter! This baked Buffalo Chicken dip fuses creamy cream cheese, zesty hot sauce, and tender shredded chicken for maximum flavor.
Ingredients
- Shredded cooked chicken (rotisserie works well) – 2 cups
- Cream cheese, softened – 8 ounces
- Frank's RedHot original cayenne pepper sauce – 1/2 cup
- Ranch or blue cheese dressing – 1/2 cup
- Shredded cheddar or Monterey Jack cheese – 1 1/2 cups
- Garlic powder – 1/2 teaspoon
- Sliced green onions (for garnish) – 2 tablespoons
- Tortilla chips or celery sticks (for serving) – As needed
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium mixing bowl, combine the softened cream cheese, hot sauce, and ranch or blue cheese dressing until the mixture is completely smooth and creamy.
- Step 2: Stir the shredded cooked chicken, 1 cup of the shredded cheese (reserving the remaining 1/2 cup for the topping), and the garlic powder into the cream cheese mixture. Ensure the chicken is evenly coated.
- Step 3: Transfer the entire dip mixture to a shallow 1-quart baking dish or pie plate and spread it out evenly. Sprinkle the reserved 1/2 cup of shredded cheese over the top of the dip.
- Step 4: Bake the dip for 20 to 25 minutes, or until the edges are bubbly, the dip is heated through, and the cheese topping is fully melted and lightly golden brown.
- Step 5: Remove the dip from the oven, let it cool for 5 minutes, then sprinkle the sliced green onions over the top for garnish. Serve hot with celery sticks, carrot sticks, or tortilla chips.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days, making sure to cool the dip completely before sealing to avoid condensation.
- To reheat, cover the dish loosely with foil and warm in a 300°F oven for 10-15 minutes until heated through, adding a splash of milk or extra dressing if the dip seems too thick or dry.
- Transform this appetizer into a quick party snack by spooning the warm dip into small baked potato skins or filling mini pastry cups before serving.
- For maximum smoothness, ensure the cream cheese is fully at room temperature before mixing, and consider using a hand mixer in Step 1 to eliminate all lumps before adding the shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 appetizer plate (3-4 items)
- Calories: 500
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 12g
- Trans Fat: 0.1g
- Protein: 10g