Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cooked shredded chicken (about 10 oz)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup hot sauce (such as Frank’s RedHot Original)
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded Monterey Jack or mozzarella
- 1/3 cup blue cheese crumbles, plus extra for topping
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
- Tortilla chips, celery sticks, carrot sticks, and pretzels, for serving
Do This
- 1. Preheat oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet.
- 2. In a bowl, beat cream cheese, sour cream, and ranch until smooth and creamy.
- 3. Stir in hot sauce, 3/4 cup cheddar, all Monterey Jack, most of the blue cheese, and green onions; season with salt and pepper.
- 4. Fold in shredded chicken until evenly coated. Spread mixture into skillet.
- 5. Top with remaining cheddar and a little extra blue cheese.
- 6. Bake 18–22 minutes until hot and bubbly. Optional: broil 1–2 minutes until golden.
- 7. Garnish with more blue cheese, green onions, and a drizzle of hot sauce. Serve hot with chips, veggies, and pretzels.
Why You’ll Love This Recipe
- All the bold, tangy flavor of buffalo wings in an easy, crowd-pleasing, shareable skillet dip.
- Ultra-creamy texture from cream cheese, ranch, and melted cheeses, with a little blue cheese bite on top.
- Perfect game day or party food: serve with chips, crunchy veggies, and pretzels so everyone finds a favorite dipper.
- Simple to prep with rotisserie chicken and pantry staples, and it can be assembled ahead and baked right before serving.
Grocery List
- Produce: Green onions, celery, carrots, optional fresh parsley.
- Dairy: Cream cheese, sour cream, ranch dressing, sharp cheddar cheese, Monterey Jack or mozzarella, blue cheese crumbles, butter (optional for greasing).
- Pantry: Cooked chicken (or raw chicken to cook), hot sauce, salt, black pepper, tortilla chips, pretzels.
Full Ingredients
For the Creamy Buffalo Chicken Dip
- 2 cups cooked shredded chicken (about 10 oz; rotisserie chicken works great)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup hot sauce (such as Frank’s RedHot Original)
- 1 cup shredded sharp cheddar cheese, divided (3/4 cup in the dip, 1/4 cup on top)
- 1/2 cup shredded Monterey Jack or low-moisture mozzarella cheese
- 1/3 cup blue cheese crumbles, plus more for topping
- 2 green onions, thinly sliced (white and green parts), plus extra for garnish
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter or a little neutral oil, for greasing the skillet
For Serving (Dippers)
- 4 cups sturdy tortilla chips
- 4 large celery stalks, cut into sticks (about 2 cups)
- 4 medium carrots, peeled and cut into sticks (about 2 cups)
- 2 cups mini pretzels or pretzel thins
Optional Garnishes
- 2–3 tablespoons additional blue cheese crumbles
- 2 tablespoons thinly sliced green onions
- 1–2 teaspoons extra hot sauce, for drizzling
- 1 tablespoon chopped fresh parsley, for color
Step-by-Step Instructions
Step 1: Preheat the oven and prep the skillet
Set your oven to preheat at 375°F (190°C). Give it a good 10–15 minutes so it is fully heated by the time your dip is ready to bake.
While the oven heats, lightly grease a 10-inch oven-safe skillet (cast iron is ideal for even browning and that rustic presentation). Use about 1 teaspoon of butter or a swipe of neutral oil, coating the bottom and a bit up the sides. This helps prevent sticking and makes cleanup easier.
If your cream cheese is not yet softened, cut it into cubes and microwave it in a bowl for 15–20 seconds to take the chill off, being careful not to melt it. Soft cream cheese will mix smoothly and give you that luscious, creamy texture.
Step 2: Make the creamy ranch base
In a medium mixing bowl, add the 8 oz softened cream cheese, 1/2 cup sour cream, and 1/2 cup ranch dressing. Using a hand mixer or a sturdy spatula, beat or stir until the mixture is completely smooth, with no visible lumps of cream cheese. Scrape down the sides of the bowl as you go.
This step is important for a silky dip: if the cream cheese is not fully smoothed out here, it will stay lumpy after baking. Take an extra minute to really blend everything together.
Step 3: Stir in hot sauce, cheeses, and flavorings
To the creamy base, add the 1/2 cup hot sauce, 3/4 cup of the shredded cheddar, all of the 1/2 cup shredded Monterey Jack or mozzarella, and 1/3 cup blue cheese crumbles. Sprinkle in the 2 sliced green onions, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Stir until everything is evenly combined and the hot sauce is fully incorporated, turning the mixture a rich orange color. Taste a small bit and adjust seasoning: add more hot sauce for extra heat, or a pinch more salt if needed. Keep in mind the cheese and chips will also add some saltiness.
Step 4: Fold in the shredded chicken
Add the 2 cups cooked shredded chicken to the bowl. Gently fold it into the buffalo-cheese mixture so that all the chicken is coated and evenly distributed. You want plenty of chicken in every scoop, but still a creamy, scoopable texture.
If the mixture looks very stiff (this can happen if your chicken is very lean and dry), you can loosen it with 1–2 tablespoons additional ranch or sour cream until it stirs easily.
Step 5: Transfer to skillet and add topping
Spoon the buffalo chicken mixture into your prepared 10-inch skillet. Use a spatula to spread it into an even layer, smoothing the top and pushing the dip all the way to the edges so it bakes evenly.
Sprinkle the remaining 1/4 cup shredded cheddar evenly over the surface. If you like, scatter a small handful of extra blue cheese crumbles over the top for more tangy flavor and a pretty, rustic look.
Step 6: Bake until hot, bubbly, and golden
Place the skillet on the center rack of your preheated 375°F (190°C) oven. Bake for 18–22 minutes, until the edges are bubbling vigorously and the dip is hot all the way through.
For a more deeply browned, slightly blistered top, switch the oven to broil for the last 1–2 minutes. Watch it closely during broiling; the cheese can go from golden to burnt very quickly. When done, remove the skillet carefully and set it on a heatproof surface. The dip will be very hot and still bubbling.
Step 7: Garnish and serve with chips, veggies, and pretzels
Let the dip sit for 5 minutes to slightly thicken and cool to a safe serving temperature. Then, garnish the top with extra blue cheese crumbles, a sprinkle of sliced green onions, and a light drizzle of hot sauce. Add a little chopped fresh parsley if you want a pop of green.
Arrange tortilla chips, celery sticks, carrot sticks, and pretzels around the skillet or on a separate platter. Serve the dip straight from the skillet while it is still warm and bubbly. Remind guests that the skillet handle is hot, and enjoy the creamy, tangy, spicy goodness.
Pro Tips
- Use rotisserie chicken for speed: It is flavorful, tender, and saves you from having to cook chicken separately. Just remove the skin and shred.
- Adjust the heat level: For milder dip, start with 1/4 cup hot sauce and taste before adding more. For extra spicy, go up to 3/4 cup or add a pinch of cayenne.
- Soften cream cheese properly: Room-temperature cream cheese blends much more smoothly. If it is cold, you will get lumps that never fully disappear.
- Use a sturdy skillet or baking dish: If you do not have a 10-inch skillet, use a 9-inch pie dish or 8×8-inch baking dish. Baking time may vary by a few minutes.
- Keep it warm for parties: After baking, you can keep the dip warm by setting the skillet on a warming tray or very low (around 200°F / 95°C) oven between servings.
Variations
- Extra Blue Cheese Buffalo Dip: Double the blue cheese to 2/3 cup in the dip and a generous sprinkle on top for a stronger, classic buffalo wing flavor.
- Jalapeño Buffalo Dip: Stir in 1–2 finely chopped fresh jalapeños (seeds removed for milder heat) with the green onions for extra kick and a fresh peppery note.
- Slow Cooker Version: Combine all dip ingredients in a slow cooker, cook on LOW for 2–3 hours until hot and melted, then switch to WARM for serving. Skip the broiling step or transfer to an oven-safe dish to brown the top.
Storage & Make-Ahead
To make ahead, assemble the dip through Step 5, cover tightly, and refrigerate up to 24 hours. When ready to serve, uncover and bake at 375°F (190°C) for 22–25 minutes (it may need a few extra minutes since it is starting cold), then broil briefly if desired.
Leftover dip can be cooled completely, then covered and refrigerated for up to 3–4 days. Reheat portions in the microwave in 20–30 second bursts, stirring between each, or reheat the whole skillet covered with foil in a 350°F (175°C) oven for 15–20 minutes, until hot and melty again. This dip does not freeze well due to the dairy, so it is best enjoyed fresh or from the fridge.
Nutrition (per serving)
Approximate values for 1 of 10 servings of dip (not including dippers): about 265 calories, 18 g fat, 6 g saturated fat, 4 g carbohydrates, 0 g fiber, 2 g sugar, 18 g protein, and 600–700 mg sodium. Actual nutrition will vary based on specific brands of ranch, cheeses, and hot sauce, as well as your choice and amount of dippers.
