Buffalo Chicken Dip
Variations
197kcal12.2g protein15.7g fat1.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 10 oz |  chicken (cooked, shredded) |
| 8 oz |  cream cheese (softened) |
| ½ cup |  Buffalo-style hot sauce |
| ¼ cup |  ranch dressing |
| ½ cup |  blue cheese (crumbled) |
| 2 unit |  scallion (thinly sliced) |
Optional
Not counted above. The dish works without them.
| 1 cup |  cheddar cheese (grated, for a cheesier branch) |
| ⅓ cup |  sour cream (in place of ranch for a plainer creamy branch) |
Steps
- Mix6 mincream cheese fully softened; bowl at room temperatureStir the cream cheese smooth first, then work in the hot sauce and ranch until uniform before folding in the shredded chicken and half the blue cheese. Starting with soft cream cheese matters: cold lumps force aggressive mixing and leave pockets of unmelted cheese in a dip that otherwise needs no complicated technique.
- Season2 mintaste the unbaked mixture before adding any extra saltTaste the mixture as it is. Hot sauce, ranch and blue cheese are all salty prepared foods, so additional salt is usually unnecessary. Adjust heat with a little more hot sauce if needed rather than salting by habit.
- Bake22 min375°F in a shallow 1-quart baking dish, remaining blue cheese over the topSpread the dip in a shallow dish, scatter the remaining blue cheese over it (+ cheddar if using), and bake until the center is hot and the edges are bubbling, about twenty to twenty-five minutes. The target is an integrated scoopable dip, not a prolonged boil: extended high heat can make the dairy greasy and tighten the chicken.
- Rest3 minout of the oven before servingLet the dip stand briefly, then top with scallions. That short rest lets the molten cream-cheese base regain enough body to cling to a chip instead of running off, while keeping the dip hot enough to remain creamy.