Description
This Easy Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game day or any casual gathering. Made with soft cream cheese, tangy ranch dressing, zesty Buffalo sauce, tender cooked chicken, and melted Monterey Jack cheese, this dip is baked until bubbly and served warm with crispy tortilla chips and fresh veggies for dipping.
Ingredients
Scale
Dip Ingredients
- 2 blocks cream cheese, softened
- 1 cup ranch dressing
- ¾ cup Frank’s RedHot Cayenne Pepper Sauce or Buffalo Sauce
- 2 cups cubed cooked chicken
- 8 oz shredded Monterey Jack Cheese
To Serve
- Tortilla chips
- Celery sticks
- Carrot sticks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip evenly.
- Mix Ingredients: In a mixing bowl, blend softened cream cheese, ranch dressing, and Buffalo sauce until smooth and well combined. This creates the creamy, spicy base of the dip.
- Add Chicken and Cheese: Fold in the cubed cooked chicken and shredded Monterey Jack Cheese into the cream cheese mixture, ensuring an even distribution of ingredients for perfect flavor in every bite.
- Transfer to Dish and Bake: Spread the mixture evenly in a pie plate or oven-safe baking dish. Bake for 30 minutes or until the dip is hot and bubbly, and the cheese is melted and slightly golden on top.
- Serve Warm: Remove from oven and serve immediately with tortilla chips, celery sticks, and carrot sticks for dipping.
Notes
- Use fully cooked chicken such as rotisserie or grilled chicken for convenience.
- Adjust the amount of Buffalo sauce to control the spice level.
- For extra cheesiness, sprinkle a little more shredded cheese on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Serve with fresh vegetables or crackers as an alternative to chips.
