Description
A creamy and spicy stovetop buffalo chicken dip made with shredded chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese, perfect for serving with celery, crackers, or chips.
Ingredients
- 1/2 tablespoon olive oil
- 2 cloves garlic, minced
- 16 ounces (2 blocks) cream cheese, softened and cubed
- 3/4 cup buffalo sauce (e.g., Frank’s Red Hot)
- 1/2 cup ranch dressing
- 2-3 cups cooked, shredded chicken breast
- 2 1/2 – 3 cups shredded cheddar cheese
- 1/2 cup crumbled blue cheese (for topping, optional)
- Fresh parsley, chopped (for garnish, optional)
- Celery sticks, crackers, or tortilla chips, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 15 seconds until fragrant, being careful not to brown it.
- Add the cubed softened cream cheese, buffalo sauce, and ranch dressing to the skillet. Reduce the heat to medium-low and cook for approximately 10 minutes, whisking frequently, until the cream cheese is fully melted and the mixture is smooth.
- Stir in the cooked shredded chicken and 2 1/2 to 3 cups of shredded cheddar cheese. Mix well until all ingredients are thoroughly blended and the cheese has melted, and the dip is heated through.
- Transfer the warm dip to a serving bowl. Garnish with crumbled blue cheese and chopped fresh parsley, if desired. Serve immediately with celery sticks, crackers, or tortilla chips.
Notes
- This dip is best served hot and can be kept warm in a slow cooker if preparing ahead.
- Adjust the amount of buffalo sauce for desired spiciness.
- Optional toppings like blue cheese and parsley add extra flavor and presentation.