Pin it My friend Sarah showed up to a Sunday football watch party with a bubbling hot dish that cleared out the snack table in under ten minutes. Everyone kept asking what was in it, scraping the edges of the baking dish with chips until there was nothing left. She laughed and said it was just chicken, cheese, and hot sauce thrown together in the oven. I made her write down the recipe on a napkin before she left, and I've been making it ever since.
I brought this to a potluck once without telling anyone what it was, and within twenty minutes three people had texted me asking for the recipe. One friend admitted she ate it with a spoon straight from the dish when no one was looking. It's become my go-to whenever I need to feed a crowd without spending all day in the kitchen, and it never lets me down.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning, just pull the meat apart with your hands or two forks.
- Cream cheese, softened: Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps, cold cream cheese will fight you and leave clumps in the dip.
- Ranch dressing: This adds tangy creaminess and a hint of herbs that balances the heat, use your favorite brand or make your own if you have time.
- Blue cheese dressing: If you're not a fan of blue cheese, just use more ranch instead, the dip will still be incredible and no one will miss it.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if that's what you have on hand, just make sure it's freshly shredded for the smoothest melt.
- Crumbled blue cheese: This is optional but adds little pockets of tangy sharpness that blue cheese lovers go crazy for, skip it if it's not your thing.
- Buffalo hot sauce: Franks RedHot is classic and has the right balance of vinegar and spice, but any buffalo-style sauce you love will work just fine.
- Chopped green onions: They add a fresh bite and a pop of color on top, plus they make the whole dish look a little more polished when you pull it out of the oven.
Instructions
- Preheat the oven:
- Set it to 180 degrees Celsius so it's ready when you finish mixing everything together. This step seems small but starting with a hot oven makes sure the dip gets bubbly and golden on top.
- Mix the creamy base:
- In a large bowl, combine the softened cream cheese, ranch dressing, blue cheese dressing, and buffalo sauce, stirring until it's completely smooth and no streaks remain. If the cream cheese is still a little cold, use a hand mixer to break it down faster.
- Fold in the chicken and cheese:
- Stir in the shredded chicken, half the cheddar, and half the blue cheese if you're using it, making sure everything is evenly coated in that creamy buffalo mixture. The chicken should disappear into the sauce so every bite is loaded with flavor.
- Spread into the baking dish:
- Scoop the mixture into a one-liter baking dish and smooth the top with a spatula so it bakes evenly. Don't pack it down too hard, just spread it out gently.
- Top with remaining cheese:
- Sprinkle the rest of the cheddar and blue cheese over the surface, covering it completely so you get that golden, bubbly crust. This top layer is what everyone fights over.
- Bake until bubbly:
- Slide the dish into the oven and bake for twenty to twenty-five minutes, until the edges are bubbling and the cheese on top turns golden brown. Keep an eye on it during the last few minutes so it doesn't burn.
- Cool and garnish:
- Let it sit for about five minutes after you pull it out, then scatter chopped green onions over the top. This cooling time lets the dip set just enough so it's not molten lava on the first scoop.
- Serve hot:
- Set it out with tortilla chips, celery sticks, or carrot sticks and watch it disappear. I like to keep a few extra chips nearby because people always underestimate how much they'll eat.
Pin it One winter evening, I made this for a small gathering and set it on the table next to a pile of celery sticks. My normally picky cousin, who usually avoids anything spicy, dipped a piece of celery in and then went back for five more. She said the cool crunch of the celery made the heat feel almost refreshing, and now she asks me to make it every time we get together.
Serving Suggestions
Tortilla chips are the classic choice, but celery and carrot sticks add a refreshing crunch that cuts through the richness. I've also served it with toasted baguette slices, crackers, and even soft pretzel bites, and everything works beautifully. For a heartier option, spoon leftovers into a wrap with shredded lettuce and tomatoes, or spread it on a toasted bagel for breakfast the next day.
Make-Ahead and Storage
You can mix everything together up to a day in advance, cover the baking dish tightly with plastic wrap, and refrigerate it until you're ready to bake. Just add an extra five minutes to the baking time if you're starting with a cold dish. Leftovers keep in an airtight container in the fridge for up to three days, and they reheat perfectly in the microwave or a low oven.
Pairing and Variations
This dip pairs beautifully with a crisp lager or a chilled white wine like Sauvignon Blanc, which balances the heat and richness. If you want to dial down the spice, use half the buffalo sauce and add a little extra ranch, or swap in a milder hot sauce. For a smoky twist, mix in a tablespoon of chipotle peppers in adobo, or stir in some cooked bacon bits for extra richness.
- Try using pepper jack cheese instead of cheddar for an extra kick of heat.
- Add a handful of chopped pickled jalapenos to the mixture for tangy crunch.
- Garnish with fresh cilantro or a drizzle of sour cream for a cooling contrast.
Pin it Every time I pull this out of the oven, I'm reminded that the best recipes are the ones people remember long after the party's over. Make it once, and you'll be the one everyone asks to bring it again.
Recipe Questions & Answers
- → Can I make this dip ahead of time?
Yes, prepare the mixture and refrigerate in the baking dish for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold.
- → What can I substitute for blue cheese?
Use all ranch dressing instead of blue cheese dressing, and replace crumbled blue cheese with extra cheddar or mozzarella for a milder flavor.
- → How do I store leftover dip?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C or microwave until warmed through.
- → Can I use canned chicken?
Yes, drained canned chicken works well. Rotisserie chicken is another convenient option that adds extra flavor to the dip.
- → What should I serve with this dip?
Tortilla chips, celery sticks, and carrot sticks are classic choices. Crackers, pita chips, or toasted baguette slices also pair wonderfully.
- → How can I adjust the spice level?
Reduce buffalo sauce for less heat, or add cayenne pepper and extra hot sauce for more intensity. Adjust to your preferred spice level.