Rotisserie Buffalo Chicken Dip
Indulge in the ultimate game day snack with this Buffalo Chicken Dip! Made simple by using rotisserie chicken, shredded cheddar, and a spicy kick of buffalo sauce, this crowd-pleasing dip is perfect for sharing. Elevate your snack game and savor every moment of the big game with this deliciously cheesy gluten free treat!
Servings: 8
Calories: 252kcal
Ingredients
- 2 shredded cooked chicken breasts from a rotisserie chicken
- 4 oz cream cheese, softened half a typical brick
- 1½ cups shredded cheddar cheese
- ½ teaspoon each: garlic powder, salt, and black pepper
- ¾ cup buffalo sauce
- 2 tablespoon ranch dressing
- 2 tablespoon chopped green onions for topping
- For dipping: corn tortilla chips, carrots, celery sticks, ruffle chips, baguette slices, etc.
Instructions
- Preheat the oven to 400ºF and grease an 8x8", 9x7", or equivalent medium size baking dish.
- In a large bowl, combine the chicken, cream cheese, shredded cheddar, seasonings, buffalo sauce, and ranch dressing. Use a spatula to mix until combined, then pour into the baking dish.
- Bake at for 20 minutes, then broil on high for 2-5 minutes at the end until the top is crispy. Cover with foil if the top gets too dark beforehand.
- Serve immediately with tortilla chips, vegetables, or sliced baguette. Careful—it will be hot!
Notes
- If you don't want to use a rotisserie chicken, you can boil and shred 2 chicken breasts yourself.
- Soften the cream cheese even more by microwaving it for 15 seconds before mixing.
- Shred the cheddar from a block yourself, it will melt better than the pre-shredded stuff.
- Make ahead: You can mix the dip and place it in the dish the day before you want to serve it. Cover with foil and refrigerate, then bake as directed.
- Storage: Leftover dip can be stored in the fridge in an airtight container for 2 days. Reheat again in the oven or microwave until warm.
- Freezing: While I have not tested freezing this dip, it should work to mix the dip, place it in a foil tray, cover and freeze for up to 1 month. Bake as directed, plus possibly a few minutes longer.
Nutrition
Calories: 252kcal | Carbohydrates: 2g | Protein: 18g | Fat: 19g | Saturated Fat: 8.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 1100mg | Potassium: 196mg | Fiber: 0.2g | Sugar: 0.8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 0.7mg