Spicy Buffalo Chicken Dip (Printable Version)

Tangy, creamy buffalo chicken mixture served with fresh celery sticks for a zesty crunch.

# What You Need:

→ Chicken & Dairy

01 - 2 cups cooked chicken breast, shredded
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup ranch dressing
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup crumbled blue cheese

→ Buffalo Sauce

07 - 1/2 cup hot sauce
08 - 2 tbsp unsalted butter, melted

→ Vegetables

09 - 6 large celery stalks, cut into sticks

# How-To:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, hot sauce, and melted butter. Mix until smooth and fully incorporated.
03 - Fold in the shredded chicken, cheddar cheese, and blue cheese until well combined and evenly distributed throughout the mixture.
04 - Transfer the mixture to a medium baking dish or oven-safe skillet. Spread the mixture evenly across the surface.
05 - Bake for 20–25 minutes until hot and bubbly, with the top beginning to brown slightly.
06 - Remove from the oven and let cool for 5 minutes to allow the dip to set slightly for easier serving.
07 - Serve warm alongside celery sticks for dipping.

# Expert Hints:

01 -
  • It comes together in literally ten minutes then bubbles away in the oven while you catch up with friends
  • The tang from the hot sauce and blue cheese cuts through all that creamy richness so one bite never feels too heavy
02 -
  • The texture is infinitely better when the cream cheese is actually softened rather than microwaved, which makes it separate and get weirdly oily
  • Letting the dip rest for those five minutes isn't optional, it's the difference between a cohesive creamy bite and a runny mess that slides right off your celery
03 -
  • Use two forks to shred rotisserie chicken instead of a stand mixer, which turns it into mush instead of maintaining those nice texture pieces
  • Line your baking dish with foil if you're bringing this to someone else's house because that baked-on cheese is essentially cement once it cools

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