Description
This Hot Buffalo Chicken Dip is a creamy, tangy, and spicy crowd-pleaser perfect for parties and game days. Combining shredded chicken, cream cheese, and a zesty homemade ranch dressing base with Frank’s Red Hot sauce, this baked dip is bubbly and golden on top, ideal for dipping with corn chips, crackers, or fresh vegetable sticks.
Ingredients
Scale
Dressing Base
- 1/3 cup mayonnaise (whole egg, recommended Hellman’s and S&W)
- 1/3 cup sour cream (full fat)
- 1/3 cup buttermilk
- 2 1/2 tbsp parsley (preferably curly, very finely minced)
- 2 tsp fresh dill (finely minced)
- 1/2 tsp apple cider vinegar (or more lemon juice)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
Main Ingredients
- 1 cup Frank’s Red Hot sauce
- 3 cups shredded cooked chicken breast
- 250g / 8oz cream cheese (cut into 8 cubes)
- 2 1/2 cups colby cheese (shredded)
- 1 1/4 cups cheddar cheese (shredded)
- 1 tsp ground black pepper
- 1/2 cup green onion (finely sliced)
For Serving
- Extra green onion for garnish
- Corn chips, crackers, crostini, or vegetable sticks (especially celery)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F to prepare for baking the dip.
- Make Ranch Dressing Base: In a bowl, combine mayonnaise, sour cream, buttermilk, finely minced parsley and dill, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Set the mixture aside for 10 minutes to allow the flavors to meld.
- Simmer on Stove: Transfer the ranch dressing base to a medium saucepan over medium-low heat. Add the cubed cream cheese, Frank’s Red Hot sauce, and ground black pepper. Stir continuously until the cream cheese is fully melted and the mixture is smooth and well combined.
- Mix Ingredients: Pour the hot cream mixture into a large mixing bowl. Add the shredded cooked chicken, three-quarters of the shredded cheeses (reserve the rest for topping), and finely sliced green onions. Mix everything thoroughly until combined.
- Prepare for Baking: Transfer the mixed dip into a 6-cup (1.5L) casserole dish, spreading it evenly. Sprinkle the reserved cheese evenly over the top.
- Bake: Bake in the preheated oven for 20 minutes until the dip is bubbly and golden brown on top. For additional browning and spots, place under the broiler/grill for the last few minutes carefully.
- Garnish & Serve: Remove from oven and garnish with the reserved green onions. Serve warm with corn chips, crackers, crostini, or vegetable sticks like celery for dipping.
Notes
- Use whole egg mayonnaise such as Hellman’s or S&W for best flavor and texture.
- Buttermilk adds tanginess and creamy consistency to the ranch base; full-fat sour cream enhances richness.
- Frank’s Red Hot sauce is the classic buffalo flavor base; feel free to adjust the amount for heat preference.
- Cooked shredded chicken breast can be poached, roasted, or rotisserie for convenience.
- Shred your own cheeses instead of pre-shredded for better melting quality.
- Serving with celery sticks enhances the traditional buffalo chicken flavor experience.
