Classic Baked Buffalo Chicken Dip

Name: Classic Baked Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 8 oz (227 g) full-fat cream cheese, softened to room temperature, cut into 1-inch chunks; ½ cup (120 ml) ranch dressing, bottled, full-fat, well shaken; ½ cup (120 ml) buffalo wing sauce, such as Frank's RedHot Buffalo Wings Sauce; ½ tsp (1½ g) garlic powder; 2½ cups (300 g) cooked chicken breast or thigh meat, finely shredded, with any skin and gristle removed, lightly packed; 1 cup (113 g) sharp cheddar cheese, freshly shredded (for mixing in); ½ cup (57 g) sharp cheddar cheese, freshly shredded (for topping); 2 whole (30 g) scallions, thinly sliced, white and green parts; 4 whole (200 g) celery stalks, cut into 4-inch (10 cm) sticks, for serving (optional); 8 oz (227 g) sturdy tortilla chips or crackers, for serving (optional)

From the MyKitchenBank Kitchen

A creamy, tangy, bubbling hot dip made with shredded chicken, cream cheese, ranch, buffalo sauce and plenty of melted cheddar. It comes together in one bowl and bakes in about 25 minutes, so it's ideal for game day and parties.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 4 cups dip (10 appetizer servings)

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Ingredients

10 servings

8 oz (227 g) full-fat cream cheese, softened to room temperature, cut into 1-inch chunks
½ cup (120 ml) ranch dressing, bottled, full-fat, well shaken
½ cup (120 ml) buffalo wing sauce, such as Frank's RedHot Buffalo Wings Sauce
½ tsp (1.5 g) garlic powder
2½ cups (300 g) cooked chicken breast or thigh meat, finely shredded, with any skin and gristle removed, lightly packed
1 cup (113 g) sharp cheddar cheese, freshly shredded (for mixing in)
½ cup (57 g) sharp cheddar cheese, freshly shredded (for topping)
2 whole (30 g) scallions, thinly sliced, white and green parts
4 whole (200 g) celery stalks, cut into 4-inch (10 cm) sticks, for serving (optional)
8 oz (227 g) sturdy tortilla chips or crackers, for serving (optional)

Equipment (5)

1½-quart (1.4 L) baking dish or 9-inch (23 cm) deep-dish pie plate
Large mixing bowl
Sturdy spatula or wooden spoon
Box grater (if shredding cheese)
Two forks or a stand mixer paddle (if shredding chicken)

Steps

Before you start

Set the cream cheese out on the counter 1 hour ahead so it's soft enough to beat smooth. Cold cream cheese leaves lumps.
Use fully cooked chicken that is cool enough to handle. Rotisserie chicken, poached breasts or leftover roast chicken all work.
Shred your own cheddar from a block. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Heat varies by brand. Frank's RedHot Buffalo Wings Sauce gives a medium heat. Start with 6 tablespoons if you prefer it milder.

1
Heat the ovenOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Lightly grease a 1½-quart (1.4 L) baking dish or 9-inch (23 cm) deep-dish pie plate with butter or nonstick spray, or leave it ungreased if it's well-seasoned.
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Ready when: Oven reads 375°F (190°C) on an oven thermometer or the preheat signal sounds.
2
Beat the base
- In a large bowl, combine the softened cream cheese, ranch dressing, buffalo sauce and garlic powder.
- Stir and mash vigorously with a sturdy spatula, pressing the cream cheese against the side of the bowl, for about 2 minutes.
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Ready when: The mixture is uniformly orange-pink and completely smooth, with no white cream cheese streaks or lumps.
Tip: If the cream cheese is still firm, microwave it in a bowl for 10-second bursts, stirring between each, until soft.
3
Add chicken and cheese
- Fold the shredded chicken, the 1 cup (113 g) of cheddar for mixing in, and half of the sliced scallions into the base.
- Stir until every shred of chicken is coated and the cheese is evenly spread through the mixture.
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Ready when: The mixture is thick and creamy with no dry or uncoated chicken visible.
Tip: Shred the chicken finely. Large chunks make the dip hard to scoop and cause chips to break.
4
Fill the dish
- Scrape the mixture into the prepared dish and spread it into an even layer with the back of a spoon, smoothing the top.
- Scatter the remaining ½ cup (57 g) cheddar evenly over the surface.
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Ready when: The surface is level and fully covered with a layer of cheese.
5
Bake until bubblingOven 375°F / 190°C
- Bake on the center rack for 22 to 25 minutes at 375°F (190°C).
- The dip is ready when the edges bubble steadily and the cheese on top has melted and is lightly speckled with golden spots.
- If you want a browner top, switch the oven to broil for the last 1 to 2 minutes and watch it closely.
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Ready when: Edges bubble actively, the cheese is fully melted with golden spots, and the center reaches 165°F (74°C) on an instant-read thermometer.
Tip: Place a baking sheet on the rack below the dish to catch any bubbling-over drips.
6
Rest the dip
- Remove the dish from the oven using oven mitts and set it on a trivet or heatproof surface.
- Let it stand for 5 minutes.
- The dip thickens slightly as it cools, which makes it easier to scoop without dripping.
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Ready when: The bubbling stops and the surface stops looking wet and runny.
Tip: Don't skip this. Straight from the oven the dip is molten and can burn your mouth.
7
Garnish and serve
- Sprinkle the remaining scallions over the top.
- Serve warm right in the baking dish, surrounded by celery sticks and tortilla chips or crackers for dipping.
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Tip: Serve with sturdy, thick-cut chips. Thin chips snap in the thick dip.

Good to know

Tips

Beat the cream cheese with the liquids first, before adding chicken and cheese. This is the best way to get a smooth, lump-free dip.
If the baked dip looks oily, blot the surface with a paper towel. This happens when the cheese is overheated or the cheese is lower quality.
For a slow cooker version, mix everything and cook on LOW for 2 hours, stirring once halfway, then keep on WARM for serving.
Taste the base before adding the chicken. Add another 1 to 2 tablespoons of buffalo sauce for more heat.

Make ahead

"Mix the dip through step 4, cover tightly and refrigerate for up to 2 days. Bake straight from the fridge at 375°F (190°C) for 30 to 35 minutes, until bubbling at the edges and 165°F (74°C) in the center."

Storage & reheating

"Room temperature: up to 2 hours while serving, then refrigerate. Fridge: store leftovers in an airtight container for up to 4 days. Freezer: freeze the unbaked or baked dip in a freezer-safe container for up to 2 months and thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes until hot and bubbling at 165°F (74°C), or microwave single portions in 30-second bursts, stirring between each."

Substitutions

ranch dressing → Blue cheese dressing. Gives a classic wings flavor. Use the same amount, and add 2 tablespoons crumbled blue cheese if you like it bold.
sharp cheddar cheese → Monterey Jack or pepper jack. Jack melts creamier and is milder. Pepper jack adds extra heat. Use the same weight.
full-fat cream cheese → Neufchâtel (reduced-fat cream cheese). Works in the same quantity. Avoid fat-free versions, which turn grainy when baked.
cooked chicken breast or thigh meat → Canned chicken breast. Use two 12.5 oz (354 g) cans, very well drained, for about the same amount. The texture is a little softer.