Spicy Buffalo Chicken Dip (Printable Version)

Creamy, spicy blend of shredded chicken, cheese, and hot sauce paired with celery sticks.

# What You’ll Need:

→ Chicken & Dairy

01 - 2 cups cooked chicken breast, shredded (approximately 10.5 oz)
02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese (approximately 3.5 oz)
04 - ½ cup sour cream
05 - ½ cup ranch dressing
06 - ½ cup blue cheese crumbles (optional)

→ Sauce & Seasonings

07 - ½ cup hot sauce (e.g., Frank’s RedHot)
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon ground black pepper

→ For Serving

10 - 4 to 6 large celery stalks, cut into sticks
11 - Optional: extra chopped chives or green onions

# Directions:

01 - Set the oven to 350°F (180°C) to ensure it reaches the proper baking temperature.
02 - In a large mixing bowl, blend cream cheese, sour cream, ranch dressing, hot sauce, garlic powder, and black pepper until smooth.
03 - Gently fold in shredded chicken, cheddar cheese, and optional blue cheese crumbles until evenly distributed.
04 - Transfer the mixture to an 8-inch square baking dish and smooth the surface evenly.
05 - Sprinkle additional cheddar cheese over the top if desired for extra cheesiness.
06 - Bake for 20 to 25 minutes until the dip is bubbly and golden brown around the edges.
07 - Allow the dip to cool slightly, then garnish with chopped chives or green onions if preferred.
08 - Present warm alongside celery sticks for dipping.

# Top Tips:

01 -
  • It comes together in under 10 minutes of actual hands-on work, then does its own thing in the oven.
  • That hit of tangy heat paired with cool, crisp celery keeps people coming back for more without feeling heavy.
  • It's the kind of dish that disappears before you finish setting out the serving spoon.
02 -
  • Don't skip softening the cream cheese—if it's cold, you'll spend minutes stirring and end up with lumps no matter how hard you work.
  • The dip thickens as it cools, so if it seems a little loose when you pull it from the oven, that's actually fine and means it will have a better texture.
  • Hot sauce brands vary wildly in heat level and flavor, so taste as you go and add more if you want it spicier.
03 -
  • Use a good quality hot sauce you actually enjoy drinking—it's the backbone of the flavor, so don't default to whatever's cheapest.
  • Room temperature cream cheese is non-negotiable if you want a smooth dip; cold cream cheese fights you every step of the way.

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