Creamy Buffalo Chicken Dip
A quick and easy creamy buffalo chicken dip perfect for game day or casual get-togethers, featuring a spicy, creamy blend served with crispy homemade tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 cups shredded cooked chicken (about 300g, rotisserie chicken recommended)
- 8 oz cream cheese, softened (225g)
- 1/2 cup sour cream (120ml)
- 1/2 cup buffalo sauce (120ml, Frank’s RedHot recommended)
- 1 cup shredded cheddar cheese (100g), divided
- 1/4 cup ranch dressing (60ml)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- For the crispy tortilla chips:
- 10–12 small corn tortillas, cut into wedges
- Olive oil spray or 2 tbsp olive oil
- Salt for sprinkling
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the tortilla chips: stack corn tortillas and cut each into 6 wedges. Spread evenly on a baking sheet. Lightly spray or brush with olive oil, sprinkle with salt, and bake for 10-12 minutes, flipping halfway, until golden and crisp.
- In a medium mixing bowl, combine softened cream cheese and sour cream until smooth.
- Add buffalo sauce and ranch dressing to the creamy base and stir until well incorporated.
- Stir in garlic powder, onion powder, salt, and pepper to taste.
- Fold in shredded cooked chicken and half of the shredded cheddar cheese. Mix gently to coat evenly.
- Transfer the mixture to an 8×8-inch oven-safe baking dish. Spread evenly and top with the remaining shredded cheddar cheese.
- Bake uncovered for 20-25 minutes until bubbly and cheese is lightly browned. Optionally broil for 1-2 minutes for extra crispness, watching carefully to avoid burning.
- Remove from oven and let cool for 5 minutes to thicken slightly.
- Serve warm with crispy tortilla chips, optionally with celery or carrot sticks.
Notes
Use softened cream cheese to avoid lumps. Use tender, moist shredded chicken like rotisserie for best texture. Adjust buffalo sauce to taste for spice level. Homemade tortilla chips stay crisp longer than store-bought. If dip is too thick before baking, stir in a tablespoon of milk or sour cream; if too thin, add more cheese or chicken. Can be made ahead and baked before serving. Leftovers keep up to 3 days refrigerated.
Nutrition
- Serving Size: Approx. 1/8 of the d
- Calories: 280
- Sodium: 650
- Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 20
Keywords: buffalo chicken dip, creamy dip, game day snack, buffalo sauce, shredded chicken, homemade tortilla chips, easy dip, party appetizer