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Buffalo Chicken Dip

Rotisserie Buffalo Chicken Dip

This rotisserie Buffalo chicken dip is made with shredded chicken, cream cheese, ranch, Frank’s RedHot, mozzarella, and cheddar. This hot, creamy baked appetizer is ready in 30 minutes for game day, parties, and potlucks.
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 25 minutes
Additional time10 minutes
Total Time 40 minutes

Ingredients

  • 500 g shredded rotisserie chicken
  • 180 g shredded mozzarella cheese
  • 180 g shredded sharp cheddar cheese
  • 200 g cream cheese
  • 240 g ranch dressing
  • 240 g Frank’s RedHot Original Hot Sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Optional for Serving

  • Tortilla chips
  • Crackers
  • Celery sticks
  • Carrot sticks

Instructions

  • Preheat the oven to 310°F/155°C. In a large mixing bowl, combine the 500 g shredded rotisserie chicken, 180 g shredded mozzarella cheese, and 180 g shredded sharp cheddar cheese. 
  • In a medium saucepan over medium-low heat, combine the 200 g cream cheese, 240 g ranch dressing, 240 g Frank’s RedHot Original Hot Sauce, 1 tsp ground black pepper, and 1 tsp garlic powder. Whisk constantly until the cream cheese has melted and the sauce is smooth, then remove from the heat. 
  • Pour the warm sauce over the chicken mixture and stir until the chicken and cheese are evenly coated. 
  • Transfer the mixture to a baking dish and sprinkle the remaining ⅜ cup (45 g) cheddar cheese evenly over the top. 
  • Bake for 20–25 minutes, until the cheese has melted and the edges are bubbling. Broil for 1–2 minutes for a golden top, watching carefully so it does not burn. 
  • Let the dip cool for a few minutes, then serve warm with tortilla chips, crackers, celery sticks, carrot sticks, or use it in wraps.

Notes

Shred the Chicken Well: I shred the rotisserie chicken into small pieces so it mixes evenly into the sauce and is easier to scoop with chips or crackers. 
Adjust the Spice: For a milder dip, I reduce the Frank’s hot sauce slightly; add a little more when you want a stronger Buffalo flavor. 
Do Not Overbake: I take the dip out as soon as the edges are bubbling and the cheese has fully melted, so the top stays creamy rather than dry. 
Serve and Store: Leftovers keep well in an airtight container in the refrigerator for up to 3 days, and I reheat them gently in the microwave or oven until hot throughout. 

Nutrition

Calories: 394kcal | Carbohydrates: 4g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 107mg | Sodium: 1419mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 0.004mg | Calcium: 245mg | Iron: 0.2mg
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