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Best Creamy Loaded Buffalo Chicken Dip with Ranch Drizzle

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This creamy, spicy dip is loaded with shredded chicken, melted cheese, and a tangy buffalo sauce, finished with a cool, herby ranch drizzle. Perfect for game days, potlucks, or any gathering, it disappears fast every time.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1 cup sour cream (full-fat)
  • 1/2 cup ranch dressing
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 cup buttermilk (or regular milk with 1 teaspoon lemon juice)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Tortilla chips, celery sticks, carrot sticks, or crusty bread for serving
  • Extra green onions for garnish
  • Extra crumbled blue cheese for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with non-stick spray or a little butter.
  2. Make the ranch drizzle first. In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, fresh dill, fresh parsley, garlic powder, onion powder, salt, and pepper. Cover and refrigerate while you prepare the dip.
  3. Shred your chicken. If using rotisserie chicken, pull the meat off the bones and shred with two forks. You should have about 2 cups. If cooking from scratch, poach two boneless, skinless chicken breasts in simmering water for 12-15 minutes, then shred.
  4. Soften the cream cheese. If you forgot to take it out of the fridge, cut it into small cubes and microwave in 10-second intervals until soft but not melted. Let it sit for a minute.
  5. In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spoon until smooth and creamy. Add the sour cream, ranch dressing, and buffalo wing sauce, and mix until well combined.
  6. Stir in the shredded chicken, 1 cup of the sharp cheddar, 3/4 cup of the mozzarella, the crumbled blue cheese (if using), sliced green onions, garlic powder, and onion powder. Mix until evenly distributed. Season with salt and pepper to taste.
  7. Spread the mixture evenly into your prepared dish. Top with the remaining 1/2 cup cheddar and 1/4 cup mozzarella.
  8. Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden. The edges should be slightly browned.
  9. Remove the dip from the oven and let it rest for 5 minutes.
  10. Take the ranch drizzle out of the fridge and give it a good stir. Drizzle it generously over the top of the hot dip. Sprinkle with extra green onions and a little more crumbled blue cheese if desired.
  11. Serve immediately with tortilla chips, celery sticks, carrot sticks, or crusty bread.

Notes

For best texture, ensure cream cheese is fully softened. Shred cheese from a block for smoother melting. Adjust buffalo sauce to taste. The ranch drizzle can be made ahead for better flavor. If using a slow cooker, combine all ingredients (except toppings and ranch drizzle) and cook on low for 2-3 hours, stirring occasionally.

Nutrition

Keywords: buffalo chicken dip, creamy dip, game day dip, buffalo dip, ranch drizzle, loaded dip, party appetizer

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