Buffalo Chicken Dip
Spicy, cheesy buffalo chicken dip with homemade ranch. Bake 20–25 minutes. Serve hot with chips, veggies, or bread. Make ahead or freeze.
This decadent dip is made extra rich by using freshly mixed ranch dressing. The Vulcan's Fire Salt adds the perfect, extra kick of heat and savory flavor.
Submitted by: Lonnie R. from Chicago, IL
Yield: 8-10 servings
- Use shredded rotisserie chicken and freshly mixed ranch for extra richness and flavor.
- Assemble in a 9x9 baking dish, top with remaining cheese, and bake 20 to 25 minutes until bubbly.
- Make ahead by refrigerating up to 24 hours or freeze assembled dip for longer storage; reheat until hot.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat the oven to 350 degrees F. Spray a 9x9-inch baking dish with cooking spray.
In a large bowl, add the shredded chicken, 1 cup of mozzarella cheese, 1 cup cheddar cheese, cream cheese, Worcestershire sauce, Buffalo sauce, ranch dressing, and Vulcan’s Fire Salt. Mix until well combined.
Transfer the chicken mixture to the ceramic/glass baking dish and spread it into an even layer. Top with the remaining mozzarella and cheddar cheese.
Bake for 20-25 minutes or until bubbly and golden brown.
Garnish with scallions on top. Serve hot with chips, crackers, celery, carrots, or baguette slices.
thespicehouse.com
More About This Recipe
Can be made a day ahead of time. Simply set it on the counter to bring it to room temp before popping it in the oven. To make 1/2 cup of ranch dressing, mix 2 teaspoons dressing base with 1/4 cup buttermilk and 1/4 cup mayonnaise. You can also use pre-made ranch, but this extra step makes it much more delicious.
Frequently Asked Questions
Can I make this dip ahead of time or freeze it?
Yes. You can assemble the dip, cover it, and refrigerate up to 24 hours. Bring it to room temperature before baking for best results. To freeze, put the unbaked dip in an airtight container for 2 to 3 months. Thaw overnight in the fridge, let sit at room temperature for 30 minutes, then bake; allow an extra 10 to 15 minutes if still cold.
How do I reheat leftovers?
Reheat in a 350 F oven for 10 to 15 minutes or until bubbly. For a quick option, microwave single servings 60 to 120 seconds, stirring halfway. You can also warm it in a slow cooker on low for 20 to 30 minutes.
What is Vulcan's Fire Salt and what can I use instead?
Vulcan's Fire Salt is a spicy seasoned salt that adds heat and savory depth. Substitute with a mix of 1/2 teaspoon cayenne, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic salt, or simply add a little extra Buffalo sauce or your favorite hot seasoning to taste.
How do I make the homemade ranch called for in the recipe?
To make 1/2 cup ranch, mix 2 teaspoons dressing base with 1/4 cup buttermilk and 1/4 cup mayonnaise. Stir until smooth and use in place of store-bought ranch for fresher flavor. Pre-made ranch works if you prefer convenience.
Can I swap the cheeses or use pre-shredded cheese?
Yes. You can use pepper jack for more heat or Monterey jack for mild creaminess. Freshly grated cheese melts smoother than pre-shredded, which can contain anti-caking agents. If you use pre-shredded, the dip will still taste good but may be slightly less silky.
How do I make the dip milder or spicier?
To reduce heat, cut the Buffalo sauce and leave out the Vulcan's Fire Salt or use mild hot sauce. Add more cream cheese or ranch to mellow spice. To increase heat, add extra Buffalo sauce, more Vulcan's Fire Salt or cayenne, or a few dashes of your favorite hot sauce.
What are the best things to serve with this dip?
Serve hot with sturdy chips or crackers, celery and carrot sticks, sliced baguette or crostini, soft pretzels, or pita chips. It also works spooned onto baked potatoes or as a sandwich spread.
Can I make this dip ahead of time or freeze it?
Yes. You can assemble the dip, cover it, and refrigerate up to 24 hours. Bring it to room temperature before baking for best results. To freeze, put the unbaked dip in an airtight container for 2 to 3 months. Thaw overnight in the fridge, let sit at room temperature for 30 minutes, then bake; allow an extra 10 to 15 minutes if still cold.
How do I reheat leftovers?
Reheat in a 350 F oven for 10 to 15 minutes or until bubbly. For a quick option, microwave single servings 60 to 120 seconds, stirring halfway. You can also warm it in a slow cooker on low for 20 to 30 minutes.
What is Vulcan's Fire Salt and what can I use instead?
Vulcan's Fire Salt is a spicy seasoned salt that adds heat and savory depth. Substitute with a mix of 1/2 teaspoon cayenne, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic salt, or simply add a little extra Buffalo sauce or your favorite hot seasoning to taste.
How do I make the homemade ranch called for in the recipe?
To make 1/2 cup ranch, mix 2 teaspoons dressing base with 1/4 cup buttermilk and 1/4 cup mayonnaise. Stir until smooth and use in place of store-bought ranch for fresher flavor. Pre-made ranch works if you prefer convenience.
Can I swap the cheeses or use pre-shredded cheese?
Yes. You can use pepper jack for more heat or Monterey jack for mild creaminess. Freshly grated cheese melts smoother than pre-shredded, which can contain anti-caking agents. If you use pre-shredded, the dip will still taste good but may be slightly less silky.
How do I make the dip milder or spicier?
To reduce heat, cut the Buffalo sauce and leave out the Vulcan's Fire Salt or use mild hot sauce. Add more cream cheese or ranch to mellow spice. To increase heat, add extra Buffalo sauce, more Vulcan's Fire Salt or cayenne, or a few dashes of your favorite hot sauce.
What are the best things to serve with this dip?
Serve hot with sturdy chips or crackers, celery and carrot sticks, sliced baguette or crostini, soft pretzels, or pita chips. It also works spooned onto baked potatoes or as a sandwich spread.
Comments