This creamy buffalo chicken dip combines shredded chicken, three cheeses, roasted garlic, and hot sauce in one bubbly baked appetizer. The roasted garlic and feta cheese add unexpected depth that sets it apart from standard buffalo dips.
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In a large mixing bowl, combine most of the shredded cheddar and Monterey Jack cheeses, reserving about 1 cup total for topping.
Add the softened cream cheese to the bowl.
Add the shredded chicken.
Pour in the entire packet of ranch seasoning mix.
Add the buffalo-style hot sauce.
Squeeze the cloves from the head of roasted garlic into the bowl.
Add the crumbled feta cheese and sliced green onions.
Mix all ingredients together until thoroughly combined.
Transfer the mixture to an oven-safe baking dish and spread it evenly.
Top the dip with the reserved shredded cheese.
Bake at 375°F (190°C) for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted.
Garnish with additional sliced green onions and serve warm with crackers, chips, or vegetables.
Cover and refrigerate leftovers up to 4 days. Reheat gently in a 325°F oven or microwave in 30-second intervals, stirring, until warm and creamy.
Yes. Assemble the dip in a baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 extra minutes to the baking time.
Use 4–5 cloves fresh minced garlic or 1 teaspoon garlic powder. Fresh garlic will be sharper; roasted garlic adds a mellow, sweet note.
The recipe calls for 1/2 cup. Start with 1/4 cup, mix, taste, and add more to reach your preferred heat and tang level.
Yes. Shred a rotisserie chicken to yield about 2 cups; it's a convenient substitute and adds good flavor.
Bake until the edges are bubbly and the top is set but still creamy, typically 20–25 minutes at 350°F. Avoid overbaking, which can dry it out.
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