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Nadia James

Buffalo Chicken Party Dip

A bold, creamy baked dip made with fully cooked chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fully cooked shredded chicken about 10–12 ounces
  • 8 ounces cream cheese softened
  • 1/2 cup buffalo-style hot sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar divided
  • 2 tablespoons sliced scallions optional garnish

Equipment

  • 1.5-quart ovenproof dish
  • bowl
  • meat thermometer

Method
 

  1. Preheat oven to 375°F. Use chicken that has already been cooked safely and shredded.
  2. Mix cream cheese, buffalo sauce and ranch until combined; fold in chicken and 3/4 cup cheddar.
  3. Transfer to a 1.5-quart dish and scatter remaining cheddar on top.
  4. Bake about 20–25 minutes until fully heated; confirm the center reaches 165°F with a food thermometer.
  5. Rest 5 minutes; garnish with scallions if using.

Notes

  • Choose mild or medium buffalo sauce for a mixed-age crowd.
Storage: Refrigerate promptly, use within 3–4 days and reheat leftovers to 165°F.
Serving pairing: Serve with celery sticks or sturdy crackers.