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Easy Buffalo Chicken Dip
Garnish With Lemon
This easy, 5-ingredient Buffalo Chicken Dip loves a party! Ready in 30 minutes and less messy than wings!
5
from
6
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Appetizers
Cuisine
American
Servings
6
servings
Calories
376
kcal
Cook Mode
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Equipment
▢
Mixing Bowls
▢
Hand Mixer
▢
Pie Plate
Ingredients
0.5
1x
2x
▢
2
blocks cream cheese
(softened)
▢
1
cup
ranch dressing
▢
¾
cup
Frank's RedHot Cayenne Pepper Sauce or Buffalo Sauce
▢
2
cups
cubed cooked chicken
▢
8
oz
shredded Monterey Jack Cheese
Instructions
Preheat oven to 350°F.
Mix cream cheese, dressing and hot sauce until smooth. Stir in chicken and cheese and spread in a pie plate.
2 blocks cream cheese,
1 cup ranch dressing,
¾ cup Frank's RedHot Cayenne Pepper Sauce or Buffalo Sauce,
2 cups cubed cooked chicken,
8 oz shredded Monterey Jack Cheese
Bake 30 minutes or until bubbly.
Serve with tortilla chips, celery sticks and carrots.
Notes
Blue Cheese dressing can be used in place of ranch for a stronger flavor.
Room temperature cream cheese is KEY for a smooth and creamy dip.
Use rotisserie chicken as an easy shortcut.
Stir gently after you add the chicken so it doesn't break apart.
Serve with tortilla chips, celery and carrots.
Mozzarella cheese can be used in place of Monterey Jack if desired.
For a milder dip, cut back to ½ cup hot sauce.
Crock Pot instructions:
After step 2, put all ingredients in a crock pot. Heat on low for 2 hours or until bubbly.
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Nutrition
Serving:
1
serving
Calories:
376
kcal
Carbohydrates:
4
g
Protein:
26
g
Fat:
28
g
Saturated Fat:
14
g
Polyunsaturated Fat:
12
g
Cholesterol:
100
mg
Sodium:
1468
mg
Fiber:
1
g
Sugar:
3
g
Nutrition info not guaranteed to be accurate.
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