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Buffalo Chicken Wings Dip Recipe - Creamy, Spicy, Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken (about 3 cups; rotisserie works great)
  • Cream cheese (8 ounces, softened)
  • Buffalo-style hot sauce (such as Frank’s RedHot), about 1/2 to 3/4 cup
  • Ranch dressing or blue cheese dressing (1/2 cup; your preference)
  • Shredded cheese (2 cups total; use a blend like mozzarella and sharp cheddar)
  • Crumbled blue cheese (optional, 1/4 cup for topping)
  • Green onions (2–3, thinly sliced)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Black pepper (to taste)
  • Dippers: tortilla chips, celery sticks, carrot sticks, baguette slices, or crackers

Method
 

  1. Heat the oven to 375°F (190°C). Lightly grease a small baking dish (about 8x8 inches or similar).
  2. Soften the cream cheese. Let it sit at room temp for 20–30 minutes, or microwave in short bursts until easily stirred.
  3. Mix the base. In a bowl, stir together cream cheese, hot sauce, and ranch or blue cheese dressing until smooth. Add garlic powder, onion powder, and black pepper.
  4. Add chicken and cheese. Fold in shredded chicken and 1 1/2 cups of the shredded cheese. Stir until everything is evenly coated.
  5. Transfer and top. Spread the mixture in the baking dish. Sprinkle the remaining 1/2 cup shredded cheese over the top. Add crumbled blue cheese if using.
  6. Bake for 18–22 minutes, until bubbling at the edges and hot in the center.
  7. Optional broil for 1–2 minutes to brown the top slightly. Watch closely to avoid burning.
  8. Garnish with sliced green onions. Let it rest 5 minutes so it thickens slightly for better scooping.
  9. Serve hot with chips, veggies, or toasted baguette slices.