Buffalo Chicken Party Dip
Creamy, spicy, and cheesy. The dip that disappears first every single time.
Ingredients
- 1 block full-fat cream cheese, softened
- 1 can chicken, drained and dried
- 1/2 cup Frank's Buffalo sauce
- 1/4 cup ranch dressing
- 3 tbsp full-fat sour cream
- 1 1/2 cup cups sharp cheddar cheese, freshly grated and divided
Instructions
- Preheat oven to 375°F (190°C).
- Soften cream cheese at room temperature for at least 1 hour.
- Combine cream cheese, chicken, buffalo sauce, ranch, sour cream, and half the cheddar in a bowl.
- Mix until mostly combined using a stand mixer or fork.
- Transfer to an oven-safe baking dish and spread evenly.
- Top with remaining grated cheddar.
- Bake for 20 minutes until cheese is melted and edges are bubbling.
- Serve immediately with nacho chips, celery, or bread.
Video
Notes
- Rotisserie or leftover cooked chicken works great in place of canned.
- Reduce buffalo sauce to 1/3 cup for a milder version.
- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat at 300°F for 10 minutes.