Ingredient List
For the Dip:
  • 1 (8 oz) package cream cheese, softened
  • ¾ cup ranch dressing
  • 1/3 cup Frank’s RedHot buffalo sauce
  • 2 cups shredded, cooked chicken
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
For serving:
  • Crackers, Pita bread, tortilla chips or fresh vegetables
Making the Dip
  • Preheat oven to 375oF and spray an 8×8-inch casserole dish with cooking spray.

  • Stir together the cream cheese, ranch dressing and buffalo sauce until creamy.

  • Add the chicken and both shredded cheeses; stir to combine.

  • Spoon into a greased 8×8 dish.

  • Bake at 375°F for 15-20 minutes, or until hot and bubbly throughout.

  • Serve with crackers, pita bread, tortilla chips or fresh vegetables.

Recipe Notes
  • The buffalo chicken dip can also be kept warm in a small crockpot for serving.

    Leftover rotisserie or canned chicken both work great to shorten prep time for this meal.

    Use a little more buffalo sauce than it calls for to make it a bit spicier.

Recipe Variations
Want more appetizer recipes? No problem!
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