Cheesy, creamy, and flavorful, this Buffalo Chicken Dip is the perfect party food. It comes together with only a few simple ingredients and you'll have it ready in no time.
In a large mixing bowl, combine the cream cheese, Frank’s hot sauce, and ranch. Stir together until smooth. (You can use an electric hand or stand mixer if desired.)
Stir in the 6 ounces of cheddar, blue cheese, and green onion. Stir in the shredded chicken until well incorporated. Transfer the mixture to an 8x8-inch baking dish and sprinkle with the remaining cheddar cheese.
Bake until mixture is bubbling, about 25 to 30 minutes.
Let dip cool for at least 15 minutes before serving. Sprinkle with remaining green onion just before serving. Serve with celery sticks and tortilla chips.
Notes
If your cream cheese is cold, place it in a microwave-safe bowl and warm it in the microwave for 10 to 15 seconds.
You can double the recipe without changing the cooking time if you plan to serve a larger crowd.
If you don’t like blue cheese, you can swap it for mozzarella cheese.
Add your cooked chicken to the bowl of a stand mixer with a paddle attachment to quickly shred the chicken. Run the mixer on low to shred the chicken to your desired consistency.
If this dip sits out too long and the cheese is no longer gooey, you can heat it back up in the oven for a few minutes, and it’ll be warm, cheesy, and gooey again.