Long before I was into football or even knew what a field goal was, I loved attending Super Bowl parties for the great commercials and even better food. This buffalo ranch chicken dip is a perfect example of what Super Bowl party appetizers should be like; cheesy, creamy, lots of chicken, and a little bit of a kick. But here’s a little secret…you don’t need to wait for Sunday football to make this. Why not make it for your next movie or game night? How about book club or community group? Or maybe for breakfast, lunch, and dinner? Okay, maybe I’m getting a little carried away here but all this goes to say that I love this dip (and so does every other person who’s tried it). Just like any good appetizer, this buffalo ranch chicken dip also happens to be very quick and easy to throw together; all you need to do is combine the ingredients and pop it in the oven!
Ingredients for Buffalo Ranch Chicken Dip:
1 8oz package of cream cheese (softened)
1/2 cup of buffalo wing sauce (Found at most grocery stores. My favorite brands are either Sweet Baby ray’s or Frank’s RedHot)
1 cup buttermilk ranch
1/3 cup blue cheese dressing
2 cups shredded cheddar jack or colby jack cheese
2 12oz cans of chicken breast (or two pre-cooked chicken breasts shredded or cubed)
pita chips for dipping
Directions for Buffalo Ranch Chicken Dip:
Preheat oven to 375° F.
Place the softened cream cheese in an oven safe dish and whisk in buffalo wing sauce until the mixture is smooth and creamy. This will work best if your cream cheese is really soft. I microwaved mine for about 20 seconds to make this step a bit easier.
Whisk in the ranch and blue cheese dressing. The blue cheese dressing can be a very overpowering flavor so I chose to only use 1/3 of a cup in this recipe. But if you’re a big fan of blue cheese, you can do half ranch and half blue cheese dressing.
Add 1 1/2 cup of shredded cheese (reserving about 1/2 cup for topping). You can use either a cheddar jack or colby jack blend. I like to buy the pre-shredded package just because it helps speed along the process and makes my life easy!
Mix in the canned chicken breast. (I love the canned chicken from Costco, it’s the same one I use for the lemon chicken quinoa soup). If you are an overachiever and prefer to cook the chicken yourself, you will need to use two chicken breasts. Season and cook in a pan (or whichever method you prefer) then cube or shred and add to the dip. Alternatively, you can also use rotisserie chicken or any kind of chicken leftovers you have available (I once used leftover Thanksgiving turkey for this dip and it was amazing!).
Sprinkle remaining 1/2 cup of cheese on top. This will get all melted and bubbly in the oven and make the perfect topping for the buffalo ranch chicken dip.
Bake uncovered at 375° F for about 25 minutes (or until cheese is bubbly and starting to brown on top).
My favorite way to serve this buffalo ranch chicken dip is with sea salt pita chips. The crunchy flavor and thick chip holds up very well and lets you scoop up all the dip you want for each bite without breaking. I’ve also served this with tortilla chips before and it was still pretty delicious. If you’re a fan of tortilla chips, I recommend you get the scoop ones for this dip. If you want to get really fancy, toast up some french bread slices for a crostini appetizer (or just fresh bread goes really great with this as well) and cut up some veggies (like celery, cucumbers, and carrots) and arrange on a pretty platter.
This buffalo ranch chicken dip is an appetizer that you can really fill up on. I rarely have leftovers, but if I do, I usually re-heat by microwaving or pop the dish back in the oven for about ten minutes. It tastes just as good as the first day (maybe even better). Try this dip for your next gathering and see what all the rage is!
- 1 8oz package of cream cheese (softened)
- 1/2 cup of buffalo pepper sauce
- 1 cup buttermilk ranch
- 1/3 cup blue cheese dressing
- 2 cups shredded cheddar jack or colby jack cheese
- 2 12oz cans of chicken breast (or two pre-cooked chicken breasts shredded or cubed)
- pita chips for dipping
- Preheat oven to 375° F
- Place softened cream cheese in an oven safe dish and whisk in buffalo pepper sauce until smooth and creamy.
- Whisk in the ranch and blue cheese dressing.
- Add 1 1/2 cup of shredded cheese (reserving about 1/2 cup for topping).
- Mix in the canned chicken breast.
- Sprinkle remaining 1/2 cup of cheese on top.
- Bake uncovered at 375° F for about 25 minutes (until cheese is bubbly and starting to brown on top).
- Serve with pita chips, tortilla chips, veggies, or bread for dipping.