Buffalo Chicken Dip
Buffalo Chicken Dip has all of the flavors of chicken wings in an easy to eat dip. Serve with tortilla chips, crackers, or veggies.
This post was originally published as Day 1 in my 12 Days of Christmas Series.
I know, I know, it’s not even December yet, but in my book, the Christmas season starts immediately after Thanksgiving 🙂 Thus begins my installment of the 12 Days of Christmas – 12 posts between now and Christmas Eve celebrating recipes that represent Christmas to me. To kick it off, I’m posting one of my favorite appetizers, Buffalo Chicken Dip.
On Christmas Eve, my family all gets together to exchange gifts and spend time together. For many years we’ve had an appetizer party, where some of the best party food is served. I really love appetizers, much more than dinner, so it’s one of my favorite times to break out the tried and true recipes and to experiment with new ones.
My mom got this recipe several years back from a family friend, and it has since become very popular with us. I’ve made it for parties that Bob and I have hosted, and it always goes quickly. It’s actually the ultimate football food in my opinion, so it’s perfect for Super Bowl as well. It’s buffalo wings without the mess, plus any dip you can scoop up with a tortilla chip is a winner! I’m sure there are a lot of versions of this recipe floating around, but this is the first and only one I’ve tried, and I think I’ll stick with it!
Love Buffalo Chicken Wings but hate the mess? These Spicy Buffalo Chicken Meatballs are another great option!
This dip has precooked shredded or cubed chicken. I prefer shredded. Sometimes I will poach or bake chicken for the dip, but I’ve also cooked it in the crockpot with some chicken broth. Another option is to use a precooked rotisserie chicken from the store.
The ingredients are layered in a baking dish and baked half of total cooking time.
At this point, I like to stir the dip to combine all of the ingredients. You can just leave it if you prefer little pockets of cream cheese.
Then, I top the dip with extra shredded cheese and put it back into the oven to finish baking.
This dip can be served with tortilla chips, crackers, or cut up veggies.
Gluten Free Buffalo Chicken Dip
This dip is naturally gluten free! As with any food sensitivity, please check the labels on your ingredients for cross contamination.
Looking for More Appetizer Recipes?
Check out these other appetizers:
Spicy Buffalo Chicken Meatballs
Slow Cooker BBQ Chicken Meatballs
Whole Foods Copycat Spinach Artichoke Dip
Double Tomato Bruschetta
Baked Artichoke Dip
Pan Fried Onion Dip
Baked Southwestern Egg Rolls
Layered Taco Dip
Jalapeno Popper Dip
Cheesecake Stuffed Strawberries
Dill Dip in Rye Bread Bowl
- 5 chicken breast halves, cooked and cubed or shredded (about 3 cups of cut-up cooked chicken)
- 8 ounces hot wing sauce
- 8 ounces ranch dressing (regular or light)
- 8 ounces cream cheese, cut in cubes (regular or light)
- 2 cups shredded cheese, divided (cheddar, Monterey jack, or combo)
- Preheat oven to 350 degrees F.
- Layer first 4 ingredients and 1 cup of the shredded cheese in a 9 x 13-inch baking dish.
- Bake for 15 minutes, then remove the dish from the oven and stir the dip. Top with remaining 1 cup of shredded cheese and bake for 15 minutes more, or until cheese on top is melted and bubbly.
- Serve with tortilla chips, crackers, or vegetables.