Buffalo Chicken Dip with Cream Cheese and Sour Cream

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Buffalo Chicken Dip with Cream Cheese and Sour Cream

Baked buffalo chicken dip made with cream cheese, sour cream and ranch, with blue cheese and cheddar stirred through. Makes 4 cups and bakes in 20 minutes.

Course Appetizer, game day

Cuisine American

Keyword Buffalo Chicken Dip with Cream Cheese and Sour Cream

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 682kcal

Ingredients

8 ounces cream cheese softened
1/2 cup ranch dressing
1/2 cup sour cream
4 ounces crumbled blue cheese
1 cup shredded cheddar cheese
1/2 cup buffalo sauce
2 cups cooked and shredded chicken rotisserie or poached
slices of baguette for serving

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine the cream cheese, sour cream and ranch dressing until smooth.
In a second bowl, toss the shredded chicken with the 1/2 cup buffalo sauce until every piece is coated.
Add the sauced chicken to the cream cheese mixture, then stir in the shredded cheddar and the crumbled blue cheese. Everything goes into the one bowl.
Spread into the bottom of an 8 or 9-inch deep-dish or small casserole dish.
Bake uncovered 15 to 20 minutes, until the dip is bubbling at the edges and the cheese has melted.
Serve with lightly toasted slices of baguette.

Notes

Cooking the chicken. Two cups of shredded chicken is roughly one small rotisserie chicken. Canned chicken, drained well, works too, and chicken breasts cooked in a slow cooker shred easily with two forks.

Make it ahead. Assemble through step 5, cover and refrigerate, then bake straight from the fridge until the edges bubble.

Dippers. Toasted baguette is what the recipe calls for. Celery sticks, tortilla chips and sturdy crackers all hold up to it.

Nutrition