Buffalo Chicken Dip
Buffalo Chicken Dip is a creamy dip perfect for game day parties. All of the flavors of your favorite Buffalo hot wings in a cheesy appetizer.
Servings: 8
Calories: 435kcal
Ingredients
- 2 cups chicken cooked and diced
- 8 ounces cream cheese softened
- ½ cup sour cream
- 6 tablespoons Ranch Dressing Mix or 2 packets
- 2 tablespoons granulated garlic
- ½ cup mayonnaise
- ¾ cup hot sauce
- 2 cups colby jack cheese shredded
- 1 green onion sliced thin
Instructions
- Preheat oven to 400°.
- Add cream cheese, sour cream and mayonnaise to a large mixing bowl with ranch dressing mix and granulated garlic. Beat at medium speed until mixture is smooth and creamy.
- Mix in hot sauce.
- Fold in diced chicken.
- Spread into a 9-inch pie plate or baking dish.
- Top with shredded cheese.
- Bake for 25 – 30 minutes or until dip is hot and bubbly around the edges.
- Remove from oven and sprinkle with green onions.
- Tortilla chips, crackers or vegetables for serving
Notes
- Variations: Love blue cheese? Use blue cheese dressing in place of the sour cream and mayonnaise or add blue cheese crumbles with the cooked chicken.
- Mild Version: To be honest, this dip was a little too hot for me but my kids loved it. For a mild Buffalo Chicken Dip, cut the hot sauce down to 1/2 cup.
- Make Ahead: Mix the dip together and wrap tightly with plastic wrap. Refrigerate up to 24 hours before baking. Remove plastic wrap and bake, cooking until cheese is melted and dip is bubbly.
- Storage: Store leftovers in an airtight container in the refrigerator 3- 4 days.
- Reheat: Cook in a non-stick skillet or pan over low heat, stirring until heated through.
Nutrition
Calories: 435kcal | Carbohydrates: 11g | Protein: 14g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 1835mg | Potassium: 197mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 886IU | Vitamin C: 18mg | Calcium: 276mg | Iron: 1mg
