Description

A creamy, spicy, and cheesy Buffalo chicken dip that’s perfect for parties, game days, or cozy snacks. Loaded with rotisserie chicken, hot sauce, ranch dressing, and a blend of cheeses.

Ingredients

1 (8-ounce) package cream cheese, softened

4 oz shredded sharp Cheddar cheese (about 1 cup)

4 oz shredded pepper Jack cheese (about 1 cup)

½ cup ranch dressing

½ cup hot sauce

¾ teaspoon black pepper

½ teaspoon garlic powder

4 cups chopped cooked chicken (about 2 rotisserie chickens)

½ cup sliced scallions (from about 4 scallions), divided

3 oz crumbled blue cheese (about ¾ cup)

Cooking spray

Carrot sticks, celery sticks, pretzels, or tortilla chips for serving

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine cream cheese, Cheddar, pepper Jack, ranch dressing, hot sauce, black pepper, and garlic powder. Stir until fully blended.
Fold in chopped chicken and half of the sliced scallions.
Spray a 13 × 9-inch baking dish with cooking spray and transfer the dip mixture to the dish. Smooth the top with a spatula.
Sprinkle crumbled blue cheese over the top.
Bake for 20–25 minutes, until bubbly and hot throughout.
Remove from oven, garnish with remaining scallions, and serve warm with chips or veggies.

Notes

Use poached chicken or canned chicken if rotisserie chicken isn’t available.
Prepare ahead and refrigerate unbaked dip for up to 24 hours.
For a slow-cooker version, combine all ingredients (except scallions) and heat on low for 1½–2 hours.
Adjust spice level by varying hot sauce and cheese types.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10 of recipe (approx. ½ cup)
Calories: 320
Sugar: 2g
Sodium: 650mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 20g
Cholesterol: 80mg