Creamy Buffalo Chicken Dip with Blue Cheese
Easy Buffalo Chicken Dip recipe with cream cheese, cheddar, and blue cheese. Perfect warm appetizer for parties with 25 minutes cook time.
Health Scores
Ingredients
- 2.5 cups cooked shredded chicken (rotisserie preferred)
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded sharp cheddar cheese
- 0.75 cup buffalo sauce
- 0.5 cup sour cream
- 0.33 cup ranch dressing or 1 packet ranch seasoning mix
- 0.33 cup blue cheese crumbles
- 3 tablespoons unsalted butter
- 0.5 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 0.25 cup blue cheese crumbles (for topping)
- 2 tablespoons chopped fresh chives or scallions (for garnish)
Instructions
- 1
Pat the shredded chicken dry with paper towels to remove excess moisture, which prevents the dip from becoming watery during cooking.
- 2
Cut the softened cream cheese into small cubes and place them in a large mixing bowl to ensure even distribution when combined.
- 3
Add the sour cream and ranch dressing to the bowl, then whisk together until the mixture is smooth and completely lump-free.
- 4
Fold the shredded chicken into the cream cheese mixture using a spatula, breaking up any clumps as you blend.
- 5
Stir in the buffalo sauce, Worcestershire sauce, and garlic powder, mixing thoroughly until the chicken is evenly coated and the sauce is fully incorporated.
- 6
Gently fold in most of the cheddar cheese and blue cheese crumbles, reserving a handful of each for the top layer.
- 7
Transfer the mixture to a buttered 9-inch baking dish, spreading it into an even layer.
- 8
Dot the reserved cheddar and blue cheese crumbles across the top of the dip.
- 9
Bake in a preheated 350°F oven for 22-28 minutes, until the edges begin to bubble and the top is lightly golden.
- 10
Season with black pepper and cayenne pepper if using, adjusting the heat level to your preference.
- 11
Remove from the oven and let the dip rest for 2-3 minutes to set slightly.
- 12
Garnish with fresh chives or sliced green onions just before serving.
- 13
Transfer to a slow cooker set on low heat if serving at a party, where it will stay warm and creamy for extended periods.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Cream cheese | Greek yogurt (8 oz) | Reduces saturated fat and calories while increasing protein content |
| Full-fat sour cream | Low-fat sour cream or plain Greek yogurt | Decreases fat and calorie content while maintaining creaminess and tanginess |
| Buffalo sauce (store-bought) | Homemade buffalo sauce: 0.5 cup hot sauce mixed with 2 tablespoons melted butter and 1 teaspoon apple cider vinegar | Allows control over sodium content and eliminates preservatives; adds complexity with vinegar depth |
| Shredded cheddar cheese | Reduced-fat sharp cheddar or a mix with feta cheese | Lower saturated fat while maintaining bold cheese flavor through sharp varieties or tangy additions |
| Butter | Extra-virgin olive oil or avocado oil | Replaces saturated fat with monounsaturated fats; supports cardiovascular and anti-inflammatory health |
| Ranch dressing | Fresh herb blend: 2 tablespoons fresh dill, 1 tablespoon fresh parsley, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder | Eliminates store-bought dressing additives and MSG; increases antioxidant content from fresh herbs |
Nutrition Information
Per serving (serves 12)
| Calories | 215 |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 55mg |
| Sodium | 480mg |
| Carbohydrates | 4g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 21g |