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A creamy, cheesy dip with classic buffalo wing flavor made with canned or shredded chicken, cream cheese, cheddar, ranch dressing, and buffalo sauce. Perfect for game day or parties, ready in about 30 minutes with oven or crockpot methods.

Ingredients

Scale
  • 1 can canned chicken (9.75 oz or 12.5 oz), drained and patted dry
  • 1 cup sharp cheddar cheese, shredded, plus additional for topping (preferably freshly shredded)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup ranch salad dressing
  • 1/2 cup buffalo sauce (Frank’s RedHot Buffalo Wing Sauce)

Instructions

  1. Bring cream cheese to room temperature (about 20–30 minutes) or soften in microwave in 10–15 second bursts.
  2. Drain canned chicken well and pat dry, or shred rotisserie/leftover chicken finely and squeeze out excess moisture.
  3. Freshly shred the cheddar cheese if possible.
  4. Heat the chicken and buffalo sauce together in a skillet over medium heat until warm and coated.
  5. Stir in the cream cheese and ranch dressing until mixture is smooth and warmed through.
  6. Stir in 1 cup shredded cheddar cheese.
  7. Spread mixture into a 9×9 baking dish and sprinkle remaining shredded cheddar on top.
  8. Bake at 450°F for 10–15 minutes until hot and bubbly.
  9. Crockpot method: combine chicken, buffalo sauce, cream cheese, ranch, and most shredded cheddar in crockpot.
  10. Heat on low until dip is hot, stirring occasionally.
  11. Switch crockpot to warm to keep dip creamy and stir occasionally to prevent crust formation.
  12. Make-ahead: combine ingredients, cover, refrigerate up to 24 hours; bake as directed, adding 5–10 minutes if cold.
  13. Adjust heat by starting with recipe amount of hot sauce and adding more if desired.

Notes

Use shredded rotisserie or leftover chicken as a substitute for canned chicken., Swap ranch dressing for blue cheese dressing for tangier flavor., Add blue cheese crumbles as topping if desired., Avoid low-fat cheese and dressings as they add water and make dip runny., If dip is too thick, stir in a tablespoon of milk or extra ranch., If dip is too thin, fold in more shredded cheese and warm until melted., To make dip golden and melty, broil for 1–2 minutes while watching carefully to avoid burning., Store leftovers covered in airtight container in refrigerator up to 3 days., Reheat leftovers covered in 350°F oven or microwave in short bursts, stirring occasionally.

Nutrition

Find it online: https://margorecipes.com/buffalo-chicken-dip/