Buffalo Chicken Dip Appetizer
Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great recipe for parties and gatherings!
Servings 6
Calories 233kcal
Ingredients
- 2 cups chicken cooked shredded
- 8 ounces cream cheese softened
- ¼ cup cheddar cheese shredded
- ½ cup blue cheese crumbled
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ¼ cup green onions chopped
Instructions
Get prepped
- Preheat the oven to 350°F and prepare a small, 1 quart baking dish for cooking by spraying with non stick spray.
- Reserve a small amount of the cheddar and blue cheese for the top of the dip.
Make the dip
- In a large bowl, use an electric mixer on low speed to mix together 2 cups chicken, 8 ounces cream cheese, remaining ¼ cup cheddar cheese, remaining ½ cup blue cheese, ½ cup buffalo sauce and ½ cup ranch dressing.
- Spread the dip in the prepared bowl and top with the remaining cheeses and ¼ cup green onions.
- Add an extra drizzle of ranch and hot sauce.
Bake
- Bake for 20 minutes or until heated throughout.
Serve
- Serve with chips, pretzels and celery.
Notes
- For easy clean-up and in case of spillage, place a sheet of foil or a baking sheet under the baking dish.
- For the chicken - simply use some leftover rotisserie chicken, or poach a couple of chicken breasts until cooked, then shred.
- To make this dish less spicy, use less hot sauce.
- You can use hot sauce in place of the buffalo sauce, if desired.
- Use blue cheese dressing instead of ranch
- Make the dip as written, reserving the extra cheddar and blue cheese crumbles. Place in a small "dipper" sized crock pot. Heat on low, or keep warm as needed.
- About 30 minutes before serving - top with the remaining shredded cheese and blue cheese on top and green onions.
Nutrition
Calories: 233kcal | Carbohydrates: 5g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 1197mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg
