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Cheesy Buffalo Chicken Dip
This Cheesy Buffalo Chicken Dip is a bold, creamy, and irresistibly gooey crowd-pleaser. Loaded with chopped chicken breast, cream cheese, Monterey Jack, buffalo sauce, and ranch dressing, it’s the ultimate blend of spicy, tangy, and cheesy in every scoop.Perfect for game day, potlucks, or casual get-togethers, this dip is baked until hot and bubbly, then topped with fresh green onions for a pop of flavor and color. Serve it with tortilla chips or crunchy veggies for a no-fuss appetizer that everyone will love.
Equipment
Ingredients
- 2 cups chopped chicken breast
- 8 oz cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 tsp garlic powder
- 2 green onions, chopped
- Extra chopped green onion, for sprinkling
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized mixing bowl combine all of the ingredients, but save 1/4 cup of the shredded cheese for sprinkling. Mix thoroughly.
- Transfer the mixture to a baking dish (an 8×8-inch or similar-sized dish works well), spreading it out evenly. Sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for about 25–30 minutes, or until the dip is hot and bubbly. Remove from the oven and let it cool for a few minutes before serving.
- Serve the dip with extra chopped green onions on top and tortilla chips, celery sticks, or carrot sticks on the side for dipping.
- Enjoy!
Notes
- Use rotisserie chicken to save time and boost flavor.
- Swap in cheddar or a Mexican blend cheese if you don’t have Monterey Jack.
- Want it spicier? Add a dash of cayenne or extra buffalo sauce.
- This dip can be made ahead and reheated—just cover with foil and warm in the oven.
- Store leftovers in the fridge for up to 3 days and reheat in the microwave or oven.
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