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Buffalo Chicken Dip

Buffalo chicken dip with creamy buffalo sauce, ranch-blue cheese tang, and golden melted cheddar baked until bubbly. Topped with crumbled blue cheese, bacon bits, and green onions for a diner-style, corner-scraping appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 cup pulled rotisserie chicken
cream cheese base
  • 8 oz cream cheese, softened
  • 0.5 cup Frank's buffalo sauce
  • 0.5 cup blue cheese dressing
cheese topping
  • 1 cup sharp cheddar, shredded
  • 0.5 cup crumbled blue cheese
finish and mix-ins
  • 0.25 cup sliced green onions
  • 2 tbsp real bacon bits
to serve
  • 1 celery sticks
  • 1 kettle chips
  • 1 baguette slices

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and set out a baking dish for the dip. Keep the oven at 350°F so the dip heats through evenly.
  2. Mix cream cheese, buffalo sauce, and blue cheese dressing until smooth. Stir until no cream cheese lumps remain, so the texture bakes creamy.
  3. Stir in pulled rotisserie chicken and spread the mixture in a baking dish. Cover the bottom evenly for consistent bubbling.
Top and bake
  1. Top with shredded sharp cheddar, crumbled blue cheese, and real bacon bits. Make an even layer so the surface turns golden.
  2. Bake 22–25 min at 350°F until bubbly and golden. Look for active bubbling at the edges and melted cheese at the center.
Finish and serve
  1. Top with sliced green onions right after baking. Scatter them on while hot so they stay bright.
  2. Serve immediately with celery sticks, kettle chips, and baguette slices. Keep it hot for the best melty-cheese pull.

Notes

Pro tip: use real crumbled blue cheese on top so it forms flavorful, slightly tangy pockets as it melts. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the cheeses can change texture. For a dairy-light swap, use reduced-fat cream cheese and a reduced-fat cheddar blend (blue cheese dressing may still be the dominant flavor).