Description
A creamy, spicy, and cheesy dip loaded with buffalo flavor—perfect for game days, parties, or anytime you need a delicious appetizer!
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 8 oz cream cheese, softened
- ½ cup Frank’s RedHot Buffalo Sauce (adjust for heat preference)
- ½ cup ranch dressing (or blue cheese dressing for a tangier kick)
- 1 cup shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions
- Preheat Oven:
Set oven to 375°F (190°C) and grease a small baking dish (8×8 or 9-inch pie dish). - Mix the Dip:
In a large bowl, combine cream cheese, Frank’s Buffalo Sauce, ranch dressing, garlic powder, onion powder, and black pepper. Mix until smooth.
Stir in shredded chicken, ½ cup cheddar cheese, and mozzarella cheese until well combined. - Bake:
Spread mixture into the prepared baking dish. Top with the remaining ½ cup of cheddar cheese.
Bake for 20-25 minutes, until hot and bubbly. - Garnish & Serve:
Sprinkle with chopped green onions. Serve warm with tortilla chips, celery sticks, crackers, or toasted bread.
Slow Cooker Method:
Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally.
Notes
- If you prefer a stronger buffalo flavor, feel free to adjust the amount of Frank’s Buffalo Sauce.
- For a tangier dip, substitute ranch dressing with blue cheese dressing.
- The dip can also be served with vegetables like carrot sticks or cucumber slices for a lighter option.
Nutrition
- Serving Size: 1/8 of the dip (approx. ½ cup)
- Calories: 250
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg