Buffalo Chicken Dip
This Buffalo Chicken Dip is the easiest to make and is the ultimate crowd pleaser! It is creamy, tangy and is best served with tortilla chips, carrots and celery.
Ingredients
- 10 ounces canned chicken shredded
- 8 ounces cream cheese room temperature
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese divided
- 1 tsp oregano
- 3 tsp fresh parsley divided
- 1/8 ground pepper
Instructions
- Preheat oven to 375℉.
- In a large mixing bowl, add chicken, cream cheese, buffalo sauce, ranch dressing, 1 cup shredded cheddar cheese, oregano, 2 tsp parsley and ground pepper. Mix until combined.
- Spray medium sized baking dish with cooking spray. Evenly spread mixture in the dish. Sprinkle remaining 1/2 cup of shredded cheddar cheese on top.
- Place in preheated oven for about 15 minutes or until the top begins to bubble and turns golden brown.
- Let sit for about 10 minutes. Garnish with the remaining tsp of fresh parsley. Serve with tortilla chips or carrots and celery.
Notes
For the chicken, this recipe calls for canned, but you can also use rotisserie chicken and shred it yourself. You can buy chicken breasts, cook them and shred them yourself as well. It is totally your preference.
For the cream cheese, you can also replace it with sour cream if you do not have enough cream cheese on hand.
You can make this dish ahead of time. Simply prep it the day before, cover it and store it in the fridge until you are ready to bake it.
The leftovers will keep in the fridge for 3-4 days if stored properly in an airtight container, but I doubt you will have any leftovers!