Buffalo Chicken Dip with Blue Cheese

A tortilla chip dipping into buffalo chicken dip.

Buffalo Chicken Dip with Blue Cheese

This buffalo chicken dip is the best ever! Lots of shredded chicken is mixed with ranch dressing, buffalo sauce, and cream cheese. Top this with blue cheese and bake until warm and bubbly. We like to serve this with tortilla chips but you can also enjoy this dip with celery sticks, crackers, or bread.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 174kcal

Author Whitney Wright

Ingredients

2 cups cooked and shredded chicken
8 oz cream cheese softened
1 cup buffalo sauce
1 cup ranch dressing
1 3/4 cups Colby jack cheese divided (can subsitute sharp cheddar cheese)
1/3 cup blue cheese crumbles

Instructions

Preheat the oven to 350°F. In a large bowl mix the chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of cheese.
Spoon the mixture into a greased (with cooking spray) 9"x9" inch pan, or 9"inch pie plate.
Sprinkle the remaining cheese and the bleu cheese crumbles overtop. Bake for 15-20 minutes. Remove from the oven and serve immediately with tortilla chips, celery sticks, bread… etc.

Notes

To make in a crockpot simply place the dip ingredients in the slow cooker, mix to combine, then flatten into an even layer. Top with the bleu cheese and remaining cheese. The cover and place on low heat for 3-4 hours, or until heated throughout.

You can prepare the dip 1 day in advance. Simply make the recipe up until you need to bake the dip, but rather than bake it, cover the dip with plastic wrap and tuck it in the fridge. When ready to bake, remove from the fridge (take off the plastic wrap) and bake. Note: you may need to bake the dip a few minutes longer.

I don’t recommend freezing this buffalo chicken dip because it has ranch dressing in it. Ranch dressing is made with buttermilk, which, if frozen, will separate and get clumpy.

Nutrition