I remember the exact moment I learned about buffalo chicken dip. Is that sad? I’m embarrassed to admit I was in my early twenties, and I’m still asking myself how more than twenty years of my life went by without its presence. I was living in D.C. and a coworker brought in dip to share. I was fairly grossed out, because let’s be honest a bowl of buffalo chicken dip is ugly. But then I had a bite and I was hooked. This discovery was probably the highlight of that job. Which is to say, the job sucked, the dip was great.
I’m proud to share that I’ve been in a committed relationship with buffalo chicken dip ever since that day. My husband Jon asks me to make this on the regs, especially during football season, and we get a little absurd with ideas of how to sneak buffalo chicken dip into other foods (grilled cheese, quesadillas, etc). I just used leftover dip from this batch on nachos for lunch.
This recipe is not too spicy and uses ranch to balance the blue cheese. I personally prefer a less spicy buffalo sauce and a more intense blue cheese, but this makes what I think is the most crowd-pleasing version everyone will love. And I do mean everyone. I don’t know a single person who has tasted this dip and then said “no thanks.” If you are more inclined to spice, like less ranch and more blue, less blue and more ranch, you can tweak this recipe however.
Buffalo Chicken DIp
- 2-3 cooked chicken breasts, finely shredded
- 8 oz softened cream cheese
- 1 cup Ranch dressing
- 1.5 cups buffalo sauce
- 4 oz crumbled blue cheese
- 2 cups shredded cheese, like Cheddar, Monterey Jack, or Colby Jack
Pour the buffalo sauce over the shredded chicken and stir until the chicken is fully saturated by sauce. Set aside.
Stir the softened cream cheese together with the ranch dressing until combined, and then add in the two cheeses. This will form a really thick paste.
In a baking dish (I used an 8 inch square, you could use a round pie dish or other casserole type dish), spread the chicken layer on the bottom, and then spread the cheese mixture over the top.
Bake 20-30 minutes until bubbly, then stir the whole thing together until combined.
Serve with chips, carrot sticks, celery sticks.
IMO the key to a great buffalo chicken dip is the ratio of chicken to dip. You want chicken in every single scoop, and I find this is best achieved by finely shredding chicken rather than chopping it into pieces. That way, you can easily scoop it up with a chip and the chicken doesn't slide. I'm 100% team chicken SHRED!