Save My neighbor knocked on the door mid-afternoon with a crockpot still warm in her arms, and when I lifted the lid, the sharp tang of buffalo sauce hit me before the steam even cleared. She'd brought this dip to our block party the summer before, and I'd watched grown adults hover around it like moths to a flame, scooping up every last cheesy, spicy bit with broken tortilla chips. I asked for the recipe that night, scribbled it on a napkin, and by the next football Sunday, I had my own version bubbling in the oven. The smell alone had my husband wandering into the kitchen asking when we were eating, even though kickoff was still an hour away.
The first time I brought this to a potluck, I set it down on the table and turned around to grab napkins. When I came back thirty seconds later, someone had already dug a serving spoon straight down the middle, and a small crowd had formed. One friend, who claimed she didn't like spicy food, was on her third celery stick loaded with dip, eyes watering but smiling. I realized then that this wasn't just a recipe, it was the kind of thing that starts conversations and keeps people planted in one spot, double-dipping when they think no one's looking.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and the seasoning adds extra flavor without any effort on your part.
- Cream cheese, softened: Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps, or you'll be fighting it with a spatula.
- Ranch dressing: This brings creamy coolness that balances the heat, and it helps everything meld together into that signature dip texture.
- Blue cheese dressing: If you're not a blue cheese person, swap it all for ranch, no one will judge you and it'll still taste incredible.
- Shredded cheddar cheese: The sharper the cheddar, the better it cuts through the richness, I like using a mix of sharp and medium.
- Crumbled blue cheese: This is optional, but if you love blue cheese, those little pockets of tang throughout the dip are worth it.
- Buffalo hot sauce: Franks RedHot is the classic choice, it has the right vinegar tang and heat level that doesn't overpower the dairy.
- Chopped green onions: They add a fresh bite and a pop of color that makes the dip look less like a beige blob and more like something you meant to serve.
Instructions
- Preheat your oven:
- Set it to 180 degrees Celsius (350 degrees Fahrenheit) so it's ready when you are. This gives you time to mix everything without rushing.
- Blend the creamy base:
- In a large bowl, combine the softened cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until it's completely smooth and no cream cheese chunks remain. Use a hand mixer if you want it extra silky, but a sturdy spatula works fine too.
- Fold in the chicken and half the cheese:
- Stir in your shredded chicken, half the cheddar, and half the blue cheese if you're using it. Make sure the chicken is evenly coated so every bite has that spicy, creamy goodness.
- Spread into your baking dish:
- Scrape the mixture into a one-liter baking dish and smooth the top with the back of a spoon. It should fill the dish nicely without overflowing.
- Top with the remaining cheese:
- Sprinkle the rest of the cheddar and blue cheese over the surface. This creates that golden, bubbly top layer everyone fights over.
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes, until the edges are bubbling and the cheese on top is melted and starting to brown. Your kitchen will smell like a sports bar in the best way.
- Cool and garnish:
- Let it sit for five minutes after you pull it out, then scatter chopped green onions over the top. Serve it hot with tortilla chips, celery, or carrot sticks on the side.
Save I made this for my brother's birthday one year, and he didn't even cut into his cake until this dish was scraped clean. He stood by the oven with a chip in hand, waiting for it to cool just enough to taste, and declared it the best thing I'd ever made for him. It's been requested at every gathering since, and I've stopped fighting it, some recipes just become your signature whether you plan it or not.
Make It Your Own
If you want to dial up the heat, add a pinch of cayenne pepper or a few extra dashes of hot sauce before baking. For a milder version, cut the buffalo sauce in half and add an extra splash of ranch. I've also stirred in a handful of crispy bacon bits, and no one complained about the detour from the original.
Serving Suggestions
Tortilla chips are the obvious choice, but celery and carrot sticks add a nice crunch and help you feel slightly less guilty about eating half the pan. I've also served it with toasted baguette slices, pita chips, and even bell pepper strips. A cold lager or a crisp white wine cuts through the richness and makes the whole experience feel a little more grown-up, even if you're eating it on the couch.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though I've rarely seen any survive past the next morning. Reheat individual portions in the microwave for about 45 seconds, or warm the whole dish in the oven at 160 degrees Celsius until heated through.
- You can freeze the unbaked dip for up to a month, just thaw it overnight in the fridge before baking.
- If it seems too thick after reheating, stir in a splash of milk or ranch to loosen it up.
- Don't leave it sitting out at room temperature for more than two hours, dairy and chicken don't like to linger.
Save This dip has earned its spot on my permanent roster, the kind of recipe I don't even need to look up anymore because I've made it so many times. It's proof that the simplest things, done right, are the ones people remember.
Recipe FAQ
- → Can I use rotisserie chicken for this dip?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred the meat and use 2 cups in the dip for convenient preparation.
- → How can I make this dip spicier?
Add a pinch of cayenne pepper to the mixture or use extra buffalo sauce. You can also incorporate diced jalapeños for additional heat.
- → What's the best way to serve buffalo chicken dip?
Serve hot with tortilla chips, celery sticks, carrot sticks, crackers, or crusty bread. The crisp vegetables provide a refreshing contrast to the rich, creamy dip.
- → Can I skip the blue cheese?
Absolutely. If you prefer, use all ranch dressing instead of blue cheese dressing and omit the crumbled blue cheese. The dip will still be delicious and creamy.
- → How long does leftover dip keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) or microwave until warmed through before serving.
- → Can I prepare this dip ahead of time?
Yes, assemble the dip completely, cover, and refrigerate for up to 24 hours before baking. Add an extra 5 minutes to the baking time if starting from cold.