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Creamy Baked Buffalo Chicken Dip: Easy 20-Minute Appetizer

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This creamy baked buffalo chicken dip is the perfect game day appetizer, ready in just 20 minutes. Made with simple ingredients like cream cheese, shredded chicken, and buffalo sauce, it’s a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup ranch dressing
  • 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups cooked shredded chicken (about two large breasts or one rotisserie chicken)
  • 1 tablespoon unsalted butter, melted
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Soften the cream cheese by letting it sit at room temperature for at least 30 minutes, or microwave in 10-second bursts until soft but not melted.
  3. Shred the chicken using two forks into small, bite-sized pieces.
  4. In a large mixing bowl, combine the softened cream cheese, ranch dressing, buffalo hot sauce, garlic powder, and onion powder. Mix with a hand mixer or wooden spoon until completely smooth.
  5. Add the shredded chicken to the bowl and drizzle with melted butter. Stir until every piece of chicken is coated.
  6. Transfer the mixture to a greased 8×8 or 9×9 baking dish and spread into an even layer.
  7. Sprinkle the mozzarella and cheddar cheeses evenly over the top.
  8. Bake for 15 minutes until the dip is bubbling around the edges and the cheese is melted.
  9. Optional: Switch the oven to broil and broil for 1-2 minutes until the cheese develops golden brown spots. Watch carefully to prevent burning.
  10. Remove from the oven, sprinkle with chopped green onions, and let rest for 5 minutes before serving.

Notes

For best results, soften cream cheese to room temperature and shred your own cheese for smoother melting. Let the dip rest for 5 minutes after baking to set up. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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