Buffalo Ranch Chicken Dip

This Buffalo Ranch Chicken Dip is creamy, spicy and cheesy. It is super easy to make using shredded rotisserie chicken, in under 40 minutes, including cooking time. Ridiculously addictive!

Course Appetizer

Cuisine American

Keyword baked buffalo chicken dip, best buffalo chicken dip, buffalo chicken dip with rotisserie chicken, buffalo ranch chicken dip

Prep Time 8

Cook Time 25

Total Time 8

Servings

Calories 155kcal

Author Maria Doss

Ingredients

½ cup + 1 tablespoon Buffalo sauce use Franks Original
½ cup + 1 tablespoon Ranch dressing
8 ounces cream cheese room temperature
2 cups chopped cooked chicken
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
3 scallions chopped
Sliced jalapeños optional

Instructions

Preheat oven to 350°F.
Add buffalo sauce and ranch dressing into a medium cast iron skillet, stir well and place over low heat, cooking until warm.
Tip: I prefer using a cast-iron skillet for this recipe because it's suitable for both stovetop and oven cooking. Refer to the notes if you prefer using a baking dish instead.
Remove skillet from heat and mix in softened cream cheese until well combined.
Stir in shredded chicken, both cheeses and chopped scallion. Mix well and spread the mixture evenly. Top with sliced jalapeños, if using.
Bake for about 18 minutes. Switch the oven to broil and broil for 2 to 3 minutes or until the top gets golden brown in color.
Remove from oven, sprinkle more scallions and jalapeños and serve hot with tortilla chips.

Video

Notes

To use a baking dish - If you don't have a cast-iron skillet, you can aheat the sauce in a regular skillet. Mix in the cream cheese and all other ingredients. Transfer the mixture into a one or two quart baking dish, top it with sliced jalapeños, and bake according to the provided instructions.

To use cold cream cheese - Chop into bite size pieces before adding to the sauce.

Use full fat cream cheese - Low fat may seperate when baked.

Chicken - We used rotisserie chicken, avoiding the use of the skin to prevent excess salt. Chop the chicken into small pieces or shred it using two forks. Personally, I prefer using rotisserie chicken from Costco.

Best hot sauce to use? Hands down, Frank’s RedHot Sauce!

Feed a larger crowd - Double the recipe and bake in a 10-inch cast iron skillet.

Nutrition