Ingredients
Scale
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup ranch or blue cheese dressing
- ½ cup buffalo wing sauce (adjust to taste)
- 2½ cups cooked chicken, shredded or diced
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Optional Add-Ins:
- ¼ cup crumbled blue cheese
- 2 green onions, sliced
- ½ cup cooked bacon, crumbled
- 1 jalapeño, diced
For Serving:
- Tortilla chips
- Celery sticks
- Carrot sticks
- Crackers
- Sliced baguette
- Extra ranch or blue cheese for drizzling
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or 8×8-inch dish for a thicker dip.
- Mix the base: In a large mixing bowl, combine softened cream cheese, sour cream, ranch (or blue cheese) dressing, and buffalo sauce. Beat with a hand mixer on medium speed (or stir vigorously with a spoon) until smooth and well combined. The mixture should be creamy with no cream cheese lumps.
- Add seasonings: Mix in garlic powder, onion powder, and black pepper. Stir until evenly distributed throughout the mixture.
- Add chicken and cheese: Fold in the shredded chicken and 1 cup of the shredded cheddar cheese. Mix until chicken is evenly coated and cheese is distributed throughout. If using optional add-ins like bacon or jalapeños, fold them in now.
- Transfer to baking dish: Spread the mixture evenly into your prepared baking dish. Use a spatula to smooth the top. The dip should be about 1-2 inches thick.
- Top with cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. This will melt and become golden and bubbly during baking.
- Bake: Place in the preheated oven and bake for 20-25 minutes, until the dip is hot throughout, bubbling around the edges, and the cheese on top is melted and lightly golden. If you want extra browning, broil for 1-2 minutes at the end, watching carefully.
- Cool slightly: Let the dip rest for 5 minutes after removing from the oven. This allows it to thicken slightly and makes it easier to scoop without burning mouths!
- Garnish and serve: If desired, garnish with sliced green onions, extra buffalo sauce drizzle, or crumbled blue cheese. Serve hot with tortilla chips, celery sticks, crackers, and carrot sticks for dipping.
Notes
- Chicken options: Rotisserie chicken is easiest! You can also use canned chicken (drain well), leftover chicken, or cook breasts specifically for this.
- Spice level: Start with ½ cup buffalo sauce for medium heat. Add more for spicier, less for mild. You can always serve extra sauce on the side.
- Cream cheese tip: Room temperature cream cheese mixes much more easily and creates a smoother dip. Let it sit out for 30 minutes before mixing.
- Ranch vs. blue cheese: Use whichever your crowd prefers! Ranch is more universally liked, while blue cheese is traditional.
- Make it thicker: Use an 8×8 dish for a thicker, more dip-able consistency.
- Slow cooker option: After mixing, transfer to a slow cooker and cook on low for 2-3 hours or high for 1 hour, stirring occasionally.
- Keeping warm: Transfer baked dip to a slow cooker set on “warm” to keep hot during long parties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About ⅓ cup
- Calories: 245
- Sugar: 2g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg