Can I make this buffalo chicken dip ahead of time?

Absolutely! I do this all the time for stress-free hosting. Just mix everything (except the cheese topping), cover tightly, and refrigerate overnight. When you're ready, top with cheese and bake - you might need an extra 5 minutes since it's cold.

How can I make it less spicy?

Easy fix! Use half buffalo sauce and half ranch to cut the heat, or try mild buffalo sauce. My friend Sarah adds a tablespoon of honey - sounds weird but it totally works to balance the spice.

What's the best chicken to use?

Hands down, rotisserie chicken is my MVP - juicy, flavorful, and zero work. But leftover grilled chicken works great too. Once in a pinch I used canned chicken (don't judge!), and you know what? Still delicious!

Can I freeze this dip?

Honestly? I wouldn't. The texture gets weird when thawed. But it keeps great in the fridge for 3 days - just reheat until bubbly. No self-control here though - mine never lasts that long!

Hot Buffalo Chicken Dip with Tortilla Chips

Description

A spicy and creamy buffalo chicken dip served with crispy tortilla chips. Perfect for game day or gatherings.

Ingredients

2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup hot buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese (optional)
Tortilla chips for serving

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix chicken, cream cheese, buffalo sauce, and ranch dressing.
Spread the mixture into a baking dish.
Sprinkle cheddar cheese and blue cheese on top.
Bake for 20 minutes or until bubbly.
Serve hot with tortilla chips.

Notes

Adjust buffalo sauce for desired spiciness.
Use rotisserie chicken for convenience.
Can be made ahead and refrigerated before baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American