Baked Buffalo Ranch Chicken Dip
Creamy, tangy, and cheesy, this baked buffalo ranch chicken dip comes together in under 40 minutes with rotisserie chicken for effortless game-day snacking. You'll get a bubbling, golden-topped dip that stays warm for hours—perfect for sharing.
Ingredients
- 1 cup shredded cooked chicken rotisserie recommended
- 16 oz cream cheese softened to room temperature
- 1 packet ranch seasoning mix
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 1/3 cup hot sauce e.g., Frank's RedHot
- 1 1/3 cups 150 g shredded mozzarella cheese, divided
- 3/4 cup 85 g shredded cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Spray a 9x9-inch baking dish with non-stick spray.
- In a large bowl, mix shredded chicken with softened cream cheese until smooth.
- Add ranch seasoning, mayonnaise, sour cream, and hot sauce. Stir until well blended.
- Reserve 1/3 cup mozzarella and 1/4 cup cheddar for topping. Fold remaining cheeses into the mixture.
- Transfer to the prepared dish and spread evenly. Sprinkle reserved cheese on top.
- Bake 25–30 minutes until bubbly and golden. Let rest 2–3 minutes before serving.
Notes
- Use room-temperature cream cheese to prevent a grainy texture.
- Shred block cheese yourself; pre-shredded contains anti-caking agents that affect melt.
- Assemble up to 24 hours ahead and refrigerate; add 5–10 minutes to bake time.
- Leftovers keep in the fridge for 4 days; reheat covered at 325°F.