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Close-up of buffalo chicken dip showing golden melted cheddar and creamy interior with a scoop taken — buffalo chicken dip
Abdul Rehman

Buffalo Chicken Dip That Actually Stays Creamy

A baked buffalo chicken dip made with shredded rotisserie chicken, cream cheese, Frank's RedHot, and sharp cheddar. Ready in 35 minutes, holds its creamy texture without separating, and keeps warm in a slow cooker for hours. Serves 8 as an appetizer.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 248
Ingredients Method

Ingredients
  

  • 2 cups (300g) cooked shredded chicken
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1/2 cup (120ml) full-fat ranch dressing
  • 3/4 cup (85g) shredded sharp cheddar, divided (1/2 cup in dip, 1/4 cup on top)
  • 1/4 cup (30g) shredded mozzarella
  • 1/4 tsp garlic powder
  • 2 green onions, thinly sliced (garnish)

Method
 

  1. Preheat oven to 190°C (375°F). Lightly grease a 20x20cm (8x8 inch) baking dish.
  2. In a large bowl, mix softened cream cheese, hot sauce, and ranch dressing until completely smooth with no lumps — about 1 minute with a hand mixer or 2 minutes by hand.
  3. Fold in shredded chicken, 1/2 cup cheddar, all the mozzarella, and garlic powder until evenly combined.
  4. Spread mixture into the prepared dish. Scatter the remaining 1/4 cup cheddar evenly across the top.
  5. Bake uncovered for 20–22 minutes until edges bubble actively and top cheese is golden in spots.
  6. Rest 3 minutes. Garnish with green onions and serve warm directly from the dish.