Buffalo Chicken Dip
This is the dip that disappears at every party - creamy, spicy, and loaded with tender chicken. I always make extra because people go back for thirds.
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Ingredients
Ingredients (~8 servings)
- 12 oz cream cheese softened at room temperature
- 1 packet ranch seasoning
- 1/2 cup cayenne pepper sauce like Frank's Red Hot
- 1/2 cup mayonnaise
- 2 Tbsp butter melted and cooled
- 3/4 tsp worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne optional
- 1 1/2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese preferably shredded from the block, divided
Instructions
- Cooling/Resting Time: 0 minutes
- Preheat oven to 350F and grease a 9x9 baking dish or pie plate.
- Beat softened cream cheese with an electric mixer until smooth.
- Add ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne to cream cheese and mix until smooth.
- Fold in cooked chicken and 3/4 cup shredded cheddar cheese until evenly distributed.
- Transfer to prepared baking dish and smooth into an even layer.
- Bake for 20-25 minutes until hot and bubbly throughout.
- Add remaining 1/4 cup cheddar cheese during the last 5 minutes of baking.
- Serve immediately with tortilla chips, celery sticks, or bell pepper strips.
Notes
Cream cheese must be fully softened to avoid lumps. For extra browning, broil for 1-2 minutes at the end.