My wonderful friend Deb gets all the credit for today’s delicious recipe. We joke that someday the Bills will be back in the Super Bowl and this can be her Buffalo dish.
Our daughter in law loves this dip. LOVES in all caps. She asked me to make it for a recent party. She was shocked that I had never made it before.
Deb told me it was easy to make and boy, she wasn’t kidding. You know me, I like easy and delicious. The hardest part of the entire thing was braving Costco for the rotisserie chicken.
She has always served it with Fritos. Kevin and Tayler like it with tortilla chips. Both are delicious. You can even make it healthier substituting carrots for chips.
I love that this can be made ahead and cooks at 350°, making it easy to cook with other party items. This time we made it for appetizer night on a RZR trip in the AZ desert. When I make it in the RV microconvection oven, I turn it halfway through the cooking time since the oblong pan is too big for the turntable to turn properly.
We use medium spice buffalo sauce which of course is customizable. Not into a lot of heat, switch the sauce out for mild. Want to burn your tongue off, use the hottest buffalo sauce.
It’s best to shred the cheese yourself as pre-shredded cheese has additives to prevent clumping that impede smooth melting. Hot tip: stir in a little flour to freshly shredded cheese to prevent clumping. No additives and allows for smooth melting.
You want to get all of your ingredients out and ready. We wear gloves while we attack the chicken. That’s what it feels like anyway. I just saw a video where you can put the entire chicken into a Ziploc bag and get all the meat off without a mess. I haven’t tried it yet; I’ll keep you posted.
Let’s make some dip!
Start by letting the cream cheese get soft then shred the cheese. Pull the meat off the chicken.
Mix the cream cheese, buffalo wing sauce and ranch dressing in a large bowl.
Add the cheese and chicken, stirring well.
Pour into a 13 x 9 baking dish and bake at 350° for 25-30 minutes. Serve hot with Fritos or tortilla chips.
Mark likes the leftovers on top of a slice of bread heated in the toaster oven. I like it on top of a baked potato.
Click here to print recipe
Spicy Buffalo Chicken Dip
- Shredded rotisserie chicken
- Two 8-ounce cream cheese at room temperature
- 1 cup medium spicy buffalo wing sauce
- 1 cup bottled ranch dressing
- 4 cups Colby cheese, shredded (1 pound block)
- Mix cream cheese, sauce and dressing in a large bowl.
- Add chicken and cheese and stir to fully combine.
- Add to 13 x 9 baking dish, bake at 350° for 25-30 minutes. Serve with Fritos or tortilla chips.
Can be made ahead and kept in the refrigerator until ready to cook.
Refrigerate any leftovers.