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Buffalo Chicken Dip

Buffalo chicken dip with shredded chicken mixed into a creamy, tangy buffalo base of cream cheese, sour cream, and sharp cheddar, then baked hot and bubbly. A simple bake at 350°F turns it into a scoopable party dip topped with melty cheddar and green onions.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shredded cooked chicken
  • 2 cup shredded cooked chicken
cream cheese
  • 8 oz cream cheese, softened Use softened for easier mixing.
sour cream
  • 0.5 cup sour cream
buffalo sauce
  • 0.5 cup buffalo sauce
shredded cheddar cheese
  • 1.5 cup shredded cheddar cheese, divided Reserve some for the top so it browns and bubbles.
green onions
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a small baking dish for easy release. Aim for a light, even coating you can see in spots and along the edges.
  2. Combine the shredded chicken, softened cream cheese, sour cream, buffalo sauce, and 1 cup of the shredded cheddar in a large bowl. Mix until smooth and fully blended with no cream-cheese streaks visible.
  3. Spread the mixture into the prepared baking dish. Press it into an even layer so it bakes consistently.
  4. Sprinkle the remaining shredded cheddar over the top. Cover the surface so it melts into a single bubbly layer.
Bake and serve
  1. Bake uncovered for 15 to 20 minutes, until the cheese is melted and visibly bubbly. You should see bubbling at the edges and slight browning on top.
  2. Garnish with sliced green onions and serve warm with chips or celery. Add them right after baking so they stay bright and crisp.

Notes

For the creamiest texture, use room-temperature cream cheese so it mixes in without lumps. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended because the dairy can separate after thawing. For a gluten-free swap, choose a buffalo sauce that is labeled gluten-free (most are already, but check).