Spicy Buffalo Chicken Dip (Printable Version)

Creamy spicy chicken blend with cheddar and mozzarella, perfect with crunchy tortilla chips.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 2 large breasts)

→ Dairy & Sauces

02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup ranch dressing
05 - 1/2 cup Buffalo hot sauce (e.g., Franks RedHot)
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese

→ Toppings & Chips

08 - 2 green onions, thinly sliced
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - 10 oz tortilla chips, for serving

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a medium baking dish (approximately 1.5 quarts).
02 - In a large bowl, blend cream cheese, sour cream, ranch dressing, and Buffalo sauce until smooth.
03 - Fold shredded chicken, cheddar cheese, and mozzarella cheese into the creamy mixture until evenly combined.
04 - Evenly distribute the mixture into the prepared baking dish.
05 - Bake for 20 to 25 minutes, until hot and bubbling. For a golden top, optionally broil for 2 to 3 minutes.
06 - Remove from oven and let cool slightly. Sprinkle with sliced green onions and chopped parsley.
07 - Serve warm accompanied by tortilla chips.

# Expert Tips:

01 -
  • It's the kind of dip that disappears first at any party, leaving people wondering what your secret ingredient is.
  • You can make it in under an hour with ingredients you probably already have, turning last-minute hosting stress into actually having time to enjoy your guests.
  • The creamy-spicy-salty balance means everyone reaches for just one more chip, even people who claim they don't like spicy food.
02 -
  • Don't skip the softening step for cream cheese—even five minutes on the counter makes mixing infinitely easier and prevents lumpy dip.
  • The dip will continue cooking slightly after you pull it from the oven, so pull it out when it just starts bubbling around the edges rather than waiting for the center to bubble.
  • Buffalo sauce varies wildly in heat level between brands, so start with the 1/2 cup and taste as you go if you're new to making this.
03 -
  • Always let your cream cheese soften completely first—it's the difference between silky dip and one full of frustrating lumps that never melt out.
  • Broiling for those last 2 to 3 minutes creates a slightly crispy, golden top that makes people think you fussed more than you actually did.
  • Make a batch for yourself on a quiet weekend just to have in the fridge—cold dip on crackers is breakfast of champions.

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