Description
This Hot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days, parties, or casual gatherings. It features tender shredded chicken blended with a flavorful ranch dressing base, a kick of Frank’s Red Hot sauce, and a blend of melted cheeses. Baked to bubbly perfection and topped with fresh green onions, this dip pairs wonderfully with corn chips, crackers, or fresh vegetable sticks like celery.
Ingredients
Scale
Dressing Base
- 1/3 cup mayonnaise (whole egg, Hellman’s and S&W recommended)
- 1/3 cup sour cream (full fat)
- 1/3 cup buttermilk
- 2 1/2 tbsp parsley (preferably curly, very finely minced, or flatleaf parsley)
- 2 tsp fresh dill (finely minced)
- 1/2 tsp apple cider vinegar (or more lemon juice)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
Main Ingredients
- 1 cup Frank’s Red Hot sauce
- 3 cups shredded cooked chicken breast
- 250g / 8oz cream cheese (cut into 8 cubes)
- 2 1/2 cups Colby cheese (shredded yourself)
- 1 1/4 cups cheddar cheese (shredded yourself)
- 1 tsp ground black pepper
- 1/2 cup green onion (finely sliced)
For Serving & Garnish
- Extra green onion (for garnish)
- Corn chips, crackers, crostini, or vegetable sticks (especially celery)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the dip later.
- Make Ranch Dressing Base: In a bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Mix well and set aside for 10 minutes to let the flavors meld together.
- Simmer on Stove: Transfer the ranch dressing mixture to a saucepan over medium-low heat. Add the cream cheese cubes, Frank’s Red Hot sauce, and ground black pepper. Stir continuously until the cream cheese melts completely and the mixture becomes smooth and well combined.
- Mix Ingredients: Pour the hot cream cheese mixture into a large mixing bowl. Add the shredded cooked chicken, three-quarters of the shredded cheese blend (reserve the rest for topping), and finely sliced green onions. Stir thoroughly until all ingredients are fully combined.
- Prepare to Bake: Transfer the combined mixture into a 6-cup (1.5-liter) casserole dish. Evenly sprinkle the reserved cheese on top to create a golden crust when baked.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes until the dip is bubbly and golden brown on top. For extra browning and crispiness, switch on the broiler/grill for the last few minutes, keeping a close eye to avoid burning.
- Garnish and Serve: Remove from the oven, garnish with the reserved fresh green onions, and serve immediately with corn chips, crackers, crostini, or fresh vegetable sticks such as celery. Enjoy the dip while hot for the best flavor and texture.
Notes
- Use whole egg mayonnaise for the best texture and flavor in the ranch base.
- Buttermilk adds a slight tanginess to the ranch dressing – substitute with extra sour cream if needed.
- Frank’s Red Hot sauce is recommended for the classic buffalo flavor; adjust amount to taste.
- Use cooked shredded chicken breast for lean protein; rotisserie or boiled chicken work well.
- Shredding your own cheese results in better melting compared to pre-shredded.
- For a spicier dip, increase the amount of hot sauce or add a dash of cayenne pepper.
- To make it gluten-free, ensure Worcestershire sauce and chips/crackers are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: buffalo chicken dip, hot chicken dip, buffalo wing dip, party appetizer, game day dip
