Buffalo Chicken Dip

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Buffalo Chicken Dip

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer


  • 2 cups cooked chicken, shredded see notes
  • 16 oz cream cheese room temperature
  • 1 cup Ranch dressing
  • 2-3 tsp liquid smoke see notes
  • 6-12 oz Frank's Red Hot see notes
  • 2 cups grated monterey jack cheese
  • 1 cup grated sharp cheddar cheese
  • cup green onion chopped


  • Preheat oven to 350°.
  • In a saucepan over low heat, add cream cheese and ranch dressing. Stir occaisonaly until cream cheese has fully melted, about ten minutes.
  • In a large bowl, add shredded cooked chicken, melted cream cheese/ranch mixture, liquid smoke, Frank's Red Hot, and 1 cup of monterey jack cheese. Stir until well combined.
  • Place mixture into a 9×13" baking dish and spread out evenly. Top with remaining cheese.
  • Bake in oven at 350°, uncovered, for 30-40 minutes or until cheese has fully melted and started to brown up a bit.
  • Remove from oven and garnish with chopped green onions and serve with celery sticks and tortilla chips.


This can be made ahead of time and be stored in fridge before baking up to 48hrs. If doing this, take out of fridge and bring to room temperature before baking or adjust baking time to be longer.
Frank’s Red Hot: It really just depends on how spicy you (and your guests) enjoy things. I do about 10oz and it’s a happy medium. 
Chicken: You could use canned chicken, a Rotisserie chicken, or do this method: Place chicken breasts in pot on oven. Cover with chicken stock or broth until chicken is completely covered. Season with salt and pepper and other seasonings if desired. Bring to a boil. Once boiling, turn heat down to medium-low and cook for 6-8 minutes. Remove chicken from pot and place in a bowl. Shred with two forks.
Liquid Smoke: This isn’t traditionally in Buffalo Chicken Dip, but it definitely kicks the flavor up! 

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