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Buffalo Chicken Dip
Buffalo Chicken Dip
Buffalo Chicken Dip

Buffalo Chicken Dip

David Venable

Same great taste, no mess! This crowd-pleasing recipe is sure to be a hit at that game-day party. Plus, you can make it the night before and bake it before your guests arrive.

Ingredients

  • 3 (8-oz) packages cream cheese, softened
  • 3/4 cup bottled ranch dressing
  • 3/4 cup bottled blue cheese dressing
  • 1 cup Buffalo wing sauce
  • 2 store-bought rotisserie chickens, skin and bones removed and discarded, finely shredded
  • 3 cups (12 oz) shredded Monterey Jack
  • Tortilla chips, carrot, and celery sticks

Directions

Preheat the oven to 375°F.
Put the cream cheese, ranch dressing, blue cheese dressing, and wing sauce in a bowl. Whisk until creamy. Fold in the shredded chicken and 1-1/2 cups of the shredded cheese.
Spread the mixture into a 3-1/2 quart baking dish, cover, and bake for 20 minutes.
Remove the dip from the oven and sprinkle the remaining 1-1/2 cups cheese on top. Bake, uncovered, for an additional 15 minutes, or until hot and bubbly. Let the dip cool for 10 minutes, then serve with tortilla chips, carrot sticks, and/or celery sticks.

Cook's Notes

If you want to make a smaller batch, just cut the recipe in half. If you want to kick up the spice, drizzle on some extra buffalo wing sauce after it bakes.

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