Spicy Buffalo Chicken Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the dish until it was gone. I've since learned to double the recipe because it disappears faster than you can say 'touchdown.'

Last winter my neighbor texted me at 9pm begging for this recipe after tasting it at our annual potluck. Now she makes it for every family gathering and claims she invented it.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken saves so much time but poached works beautifully too
• 8 oz cream cheese, softened: Room temperature is nonnegotiable or you'll end up with lumpy disappointment
• 1 cup sour cream: Adds that perfect tangy backbone cutting through all the richness
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to the buffalo sauce
• 1/2 cup shredded mozzarella cheese: Creates those gorgeous cheese pulls everyone secretly loves
• 1/2 cup ranch dressing: The cooling element that balances the heat perfectly
• 1/2 cup buffalo wing sauce: Franks RedHot is the gold standard but experiment with your favorite
• 1/2 tsp garlic powder: Deepens the savory notes without being overwhelming
• 1/4 tsp black pepper: Just enough brightness to wake everything up
• Tortilla chips for serving: Scoops style chips are basically engineered for maximum dip capacity

Instructions

Preheat and Prep:

Get your oven to 375°F and grab your 1.5quart baking dish

Mix the Base:

Beat together cream cheese sour cream ranch and buffalo sauce until completely smooth

Combine Everything:

Fold in chicken both cheeses garlic powder and pepper until every shred is coated

Transfer to Dish:

Spread mixture into your baking dish and use a spatula to create an even surface

Bake Until Bubbling:

Cook for 20 to 25 minutes until you see gorgeous golden bubbles across the top

Finish and Serve:

Let it rest for a few minutes then top with scallions or blue cheese if you're feeling fancy

Save

My brotherinlaw who hates spicy food accidentally ate half the batch last Christmas then blamed me for not warning him. He asked for the recipe the next day.

Make It Your Own

Swap blue cheese dressing for ranch if you want to go full traditional wing flavor. Add crumbled cooked bacon on top because bacon makes everything better.

Serving Strategy

Keep the dip warm in a small slow cooker on low setting during parties. Stir occasionally to maintain that perfect consistency.

Party Prep Secrets

You can assemble everything the night before and bake it right before guests arrive. The flavors actually meld better this way.

• Double the recipe for crowds larger than six people
• Have extra chips on hand because they run out first
• Offer celery sticks for the healthconscious folks

Save

Watch people's eyes light up when they take that first bite. Thats the real recipe for success.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, cooked shredded chicken can be prepared in advance and stored in the refrigerator to save time during assembly.

→ What can I use to make this dip spicier?

Add cayenne pepper or sliced jalapeños to increase the heat according to your preference.

→ Is it possible to use different cheeses in this dish?

Yes, swapping cheddar or mozzarella with blue cheese or pepper jack can create unique flavor variations.

→ How should this dip be served?

Serve warm with crispy tortilla chips or your preferred dipping snacks for the best experience.

→ Can I substitute homemade buffalo sauce?

Absolutely, homemade buffalo sauce can be used instead of store-bought for a personalized taste.

→ Is it gluten-free?

The dip itself is gluten-free, but check that the tortilla chips and any dressings used do not contain gluten.