Description
This easy rotisserie buffalo chicken dip is a crowd-pleasing appetizer made with shredded rotisserie chicken, cream cheese, hot sauce, and ranch dressing, baked until bubbly and golden. It’s perfect for game days, parties, or a cozy night in.
Ingredients
Scale
- 2 cups Shredded Rotisserie Chicken
- 8 oz Cream Cheese
- 1/2 cup Frank’s Red Hot Sauce
- 1/4 cup Melted Butter
- 1/2 cup Ranch Dressing
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 cup Cabot Pepper Jack Cheese
- 2 tablespoons Chopped Green Onions (optional)
- 1 teaspoon Crushed Red Pepper Flakes (optional)
- For Dippers: Bell Pepper Slices, Celery Sticks, Carrot Sticks, Tortilla Chips, Crackers
Instructions
- Preheat your oven to 350°F (175°C).
- Soften the cream cheese.
- Shred the rotisserie chicken.
- Melt the butter in a small saucepan and whisk in the Frank’s Red Hot Sauce.
- In an oven-safe baking dish, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and salt. Mix well.
- Top with grated Cabot Pepper Jack cheese.
- Bake for 15-20 minutes until bubbly and golden brown.
- Garnish with chopped green onions and crushed red pepper flakes if desired.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- This dip can be prepared in advance and baked before serving.
- For a lighter version, use reduced-fat cream cheese and low-fat ranch dressing.
- Experiment with different cheeses or add chopped jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 77 mg