Spicy Buffalo Chicken Dip (Printer-friendly)
Creamy spicy dip featuring shredded chicken, hot sauce, and cheese with celery sticks for serving.
# What you'll need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded (approximately 8 oz)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese
→ Sauce & Seasonings
06 - 1/2 cup hot sauce (preferably Franks RedHot)
07 - 1/4 cup ranch dressing
08 - 1/4 tsp garlic powder
09 - 1/4 tsp onion powder
→ To Serve
10 - 4-5 celery stalks, cut into sticks
# Method:
01 - Preheat the oven to 350°F. Lightly grease an 8x8 inch medium baking dish with cooking spray or butter.
02 - In a large bowl, combine softened cream cheese, sour cream, hot sauce, ranch dressing, garlic powder, and onion powder. Mix with a spoon or spatula until completely smooth and well incorporated.
03 - Fold in shredded chicken breast, cheddar cheese, and mozzarella cheese into the creamy base. Mix gently until all ingredients are evenly distributed throughout the mixture.
04 - Spread the chicken and cheese mixture evenly into the prepared baking dish, smoothing the top with a spatula to ensure uniform thickness.
05 - Bake for 20-25 minutes, or until the dip is hot throughout, bubbly around the edges, and the cheese has melted completely.
06 - Remove from oven and let the dip cool for 5-10 minutes to allow it to set slightly for easier dipping.
07 - Serve warm with fresh celery sticks for dipping. Also pairs well with tortilla chips or sliced bell peppers.
# Expert Tips:
01 -
- It disappears faster than anything else on the table
- The creamy cheese balances the hot sauce perfectly
- You can assemble it ahead and bake when guests arrive
02 -
- Room temperature cream cheese is nonnegotiable here
- The dip continues thickening as it cools slightly, so do not panic if it looks loose right out of the oven
03 -
- Spray your baking dish with cooking spray even if it looks nonstick, this dip loves to cling to the bottom
- Broil for the last two minutes if you want that restaurant style cheese crust