Buffalo Chicken Spicy Cheesy (Printable)

Creamy, spicy dip with shredded chicken, hot sauce, and melted cheese baked golden and bubbly.

# What You Need:

→ Main

01 - 2 cups cooked, shredded chicken breast
02 - 8 ounces cream cheese, softened
03 - 1/2 cup hot sauce (such as Frank's RedHot)
04 - 1/2 cup ranch dressing
05 - 1/2 cup blue cheese dressing (optional; can substitute with ranch)
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup crumbled blue cheese (optional)

→ Topping

08 - 1/2 cup shredded mozzarella cheese
09 - 2 tablespoons chopped chives or green onions (optional)

# How-To:

01 - Preheat oven to 350°F (180°C).
02 - In a large mixing bowl, blend cream cheese, hot sauce, ranch dressing, and blue cheese dressing until smooth.
03 - Fold in shredded chicken, cheddar cheese, and crumbled blue cheese if using, mixing until evenly combined.
04 - Place mixture into a 1.5 to 2-quart baking dish, spreading evenly.
05 - Sprinkle shredded mozzarella cheese evenly over the top.
06 - Bake for 20 to 25 minutes, until hot, bubbly, and lightly golden on top.
07 - Remove from oven and let rest 5 minutes.
08 - Garnish with chopped chives or green onions if desired. Serve warm with celery sticks, tortilla chips, or sliced baguette.

# Expert Advice:

01 -
  • It comes together in minutes and bakes while you're doing other things, so you feel like a genius host with minimal effort.
  • The combination of hot sauce, ranch, and blue cheese creates a flavor that's tangy, spicy, and creamy all at once—nothing tastes flat about it.
  • You can make it days ahead and just pop it in the oven, which is a lifesaver when you're juggling party prep.
02 -
  • Don't skip softening the cream cheese—even two minutes on the counter prevents lumpy texture and rough mixing.
  • The dip thickens as it cools, so pull it from the oven when it still looks slightly wetter than you want it to be; it firms up as it rests.
  • If you're using store-bought dressings, check the ingredients because some brands sneak gluten or unexpected additives even though the label says gluten-free.
03 -
  • Use real shredded cheese from the block when you can—the anti-caking agents in pre-shredded bags make the texture slightly grainy and slow the melting.
  • Taste the dip before baking and adjust the hot sauce and salt to your crowd; some people want more heat, and it's easier to dial it in now than explain spiciness later.
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