Buffalo Chicken Dip with Caramelized Onions
Creamy, tangy, and full of golden caramelized onions—this isn’t your store‑bought dip. It’s the kind of Buffalo Chicken Dip that steals the show at a Super Bowl party or holiday table.
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- shredded cooked chicken rotisserie or pre-cooked
- 8 oz cream cheese softened
- 1/2 cup Buffalo sauce
- 1/4 cup ranch dressing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 cups shredded cheese cheddar and Monterey Jack, divided
Caramelized Onions
- 2 medium yellow onions thinly sliced
- 1 tbsp butter
Topping / Garnish (optional)
- scallions chopped, for garnish
Instructions
- Thinly slice the onions. In a skillet over medium‑low heat, melt butter and cook onions slowly, stirring often, until golden, soft, and caramelized (about 20–25 minutes).
- Preheat the oven to 375 °F (190 °C).
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add Buffalo sauce, ranch dressing, garlic powder, onion powder, shredded chicken, caramelized onions, and half of the shredded cheese. Stir until well combined.
- Transfer the mixture into a baking dish. Sprinkle the remaining cheese on top.
- Bake uncovered for about 20 minutes, or until bubbly and golden around the edges.
- Remove from oven, garnish with chopped scallions, and serve hot with tortilla chips, crusty bread, or celery sticks.
Notes
- You can prep the dip ahead and refrigerate (covered) for up to 2 days—add 5 extra minutes when baking from cold.
- To reheat, warm in the oven at 350 °F covered ~10–15 minutes or microwave in 30‑second bursts, stirring.
- Add a splash of ranch or milk if the dip becomes too thick.
- For milder heat, reduce Buffalo sauce and increase ranch; for extra heat, add a dash of cayenne or hot sauce.
- Also, this dip can be used as a filling for sliders, baked potatoes, or stirred into mac & cheese.