You know those recipes that people hover around at parties and ask, “Who made this?” Yeah — this is that dip.

This Buffalo Chicken Dip is everything you want in a comfort food classic: shredded chicken, hot sauce, ranch, cream cheese, and tons of melty cheese. It’s spicy, creamy, indulgent, and scoopable — basically a hot wing in dip form. I serve it at every gathering, and it’s always scraped clean by halftime.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup ranch dressing

• 1/2 cup buffalo hot sauce (like Frank’s RedHot)

• 1 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella

• Optional toppings: chopped green onions, blue cheese crumbles, extra hot sauce

Instructions

1. Preheat oven to 375°F (190°C)
   Lightly grease a baking dish or small casserole dish.

2. Mix the base
   In a large bowl, mix cream cheese, sour cream, ranch, and buffalo sauce until smooth.

3. Add chicken & cheese
   Stir in the shredded chicken, cheddar, and mozzarella. Mix well.

4. Bake it
   Spread mixture evenly into the baking dish. Bake for 20–25 minutes until bubbly and golden around the edges.

5. Top and serve
   Garnish with green onions or blue cheese if desired. Serve hot with tortilla chips, celery sticks, or toasted bread.

Sarah’s Tips

• Want it spicier? Add a splash of extra hot sauce or a pinch of cayenne.

• Use a hand mixer to shred cooked chicken quickly — easy and fluffy!

• This reheats great — if you’re lucky enough to have leftovers.

• Make it ahead, refrigerate, and bake when ready to serve.

Nutrition (per serving)

• Calories: ~300

• Carbs: 3g

• Fat: 26g

• Protein: 14g

• Sodium: ~700mg