- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup green onions, chopped
- 1/4 cup celery, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- Salt and pepper to taste
- Tortilla chips or celery sticks for serving
Preheat your oven to 350°F (175°C).
Shred the cooked chicken into bite-sized pieces.
You can use pre-cooked chicken or cook chicken breasts and shred them with forks.
Mix Cream Cheese and Dressing:
In a mixing bowl, combine the softened cream cheese and ranch dressing.
Mix until smooth and well combined.
Add Buffalo Sauce:
Stir in the buffalo sauce, adjusting the amount based on your desired level of spiciness.
Add the shredded cheddar cheese and crumbled blue cheese to the mixture.
Reserve a small portion of the blue cheese for topping.
Season the Mixture:
Mix in the chopped green onions, finely chopped celery, garlic powder, onion powder, dried dill, salt, and pepper.
Ensure all ingredients are evenly distributed.
Fold in Shredded Chicken:
Gently fold in the shredded chicken, making sure it is well coated with the creamy mixture.
Transfer to Baking Dish:
Transfer the mixture to a baking dish, spreading it out evenly.
Top with Cheese:
Sprinkle the reserved blue cheese over the top of the mixture for an extra burst of flavor.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the dip is hot and bubbly, and the cheese is melted and slightly golden on top.
Remove the buffalo chicken dip from the oven and let it cool for a few minutes before serving.
Garnish with additional green onions or celery if desired.
Serve the Buffalo Chicken Dip with tortilla chips or celery sticks and enjoy this deliciously spicy and cheesy appetizer!