Buffalo Chicken Dip
Buffalo Chicken Dip is a creamy, cheesy appetizer baked in a skillet until hot and bubbly, combining shredded chicken with buffalo sauce, ranch dressing, and melted Colby Jack and mozzarella cheese.
Buffalo Chicken Dip is a creamy, cheesy appetizer baked in a skillet until hot and bubbly, combining shredded chicken with buffalo sauce, ranch dressing, and melted Colby Jack and mozzarella cheese.
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Preheat your oven to 375°F (190°C).
Season chicken breasts with salt and pepper, then cook them in a skillet over medium-high heat until cooked through.
Transfer the cooked chicken to a mixing bowl and shred it using a hand mixer.
In an oven-safe skillet or baking dish, combine the shredded chicken, cream cheese, 1/2 cup buffalo sauce, ranch dressing, shredded Colby Jack cheese, and 1 cup of the shredded mozzarella cheese.
Bake for 15-20 minutes, or until the cheeses are melted and the mixture is hot.
Remove from the oven and stir everything together until well combined.
Top the dip with the remaining 1/2 cup of shredded mozzarella cheese.
Return to the oven and bake for another 5-10 minutes, or until the cheese on top is fully melted and bubbly.
Garnish with a drizzle of extra buffalo sauce and chopped green onions.
Serve immediately with tortilla chips.
Store cooled dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or in a microwave until warm.
skillet (cast iron or oven-safe preferred)
Yes. Assemble the dip in the skillet, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 extra minutes until heated through.
Cook the chicken breasts until internal temperature reaches 165°F, then use two forks or a hand mixer to shred while still warm for easier separation.
Absolutely. Use about 2 cups shredded rotisserie chicken to replace the cooked chicken breasts—it saves time and works equally well.
Tortilla chips are traditional, but celery sticks, crackers, breadsticks, or pita chips also pair well.
