Cheesy Buffalo Chicken Dip

This is a family game day favorite, in our house it’s simply known as “buff chick dip”. We make it for most of the Alabama football games and everyone always asks for the recipe. I just love the flavor of buffalo sauce with ranch, the two come together alongside cheddar cheese and cream cheese for a dip that pairs with just about anything.

I used to make this recipe with shredded chicken breasts but I found that it turns out better (not to mention it’s easier) to use store-bought rotisserie chicken instead.


1 (8-ounce) package cream cheese

16 ounces sharp cheddar cheese, divided

¼ cup ranch dressing

3 tablespoons buffalo sauce of choice

1 (2-pound) store-bought rotisserie chicken

2 green onions, thinly sliced, whites and greens separated


Heat oven to 375ºF. Add the cream cheese, 12 ounces of the cheddar cheese, ranch and buffalo sauce to a 1½ quart baking dish. Bake until the cream cheese is soft, about 15 minutes, then stir the mixture together.

Remove the skin from the chicken and discard or set aside. Shred the chicken and stir into the dip mixture. Stir in the whites of the green onions and top with the remaining cheddar cheese. Continue to bake until the cheese is completely melted and bubbling, about an additional 20 minutes.

Top with the remaining green onions and serve with celery, carrots and tortilla chips.

Serves 8 to 10.



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