Description
A creamy, spicy buffalo chicken dip perfectly portioned for two or three people, ready in just 20 minutes using simple pantry staples.
Ingredients
Scale
- 8 oz (1 block) full-fat brick-style cream cheese, softened
- 1/2 cup (120 ml) Frank’s RedHot hot sauce
- 1.5 cups (200g) shredded rotisserie chicken, patted dry
- 1/2 cup (50g) blue cheese crumbles
- 1/4 cup (60 ml) jarred ranch dressing
- 2 tbsp (30g) unsalted butter, melted
Instructions
- Shred the rotisserie chicken and pat it dry with paper towels to remove excess moisture.
- In a small saucepan over low heat, combine the cream cheese, melted butter, and ranch dressing.
- Stir constantly until the cream cheese breaks down and the mixture is mostly smooth and creamy (about 3-4 minutes).
- Pour in the hot sauce and stir vigorously until the sauce is glossy and orange-pink.
- Add the shredded chicken and half of the blue cheese crumbles, stirring gently to coat the chicken.
- Sprinkle the remaining blue cheese on top, turn off the heat, and let residual heat melt the cheese slightly.
- Transfer to a serving bowl and serve immediately while warm.
Notes
Ensure the chicken is patted dry to prevent a runny dip. Use low heat to avoid scorching the dairy or separating the emulsion. If the dip separates, add a splash of cold milk and whisk vigorously. This dip does not freeze well due to texture changes in the cream cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/3 cup per
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 4
- Protein: 18
Keywords: buffalo chicken dip, small batch dip, 20 minute recipe, easy appetizer, spicy dip, rotisserie chicken recipes, no leftovers