Buffalo Chicken Dip with a Twist

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Creamy, spicy, and baked to golden, bubbling perfection—Buffalo Chicken Dip is a game day classic that brings serious heart and hustle to every table.

Ingredients

• 2 cups shredded rotisserie chicken (or leftover grilled chicken)
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup ranch dressing
• ½ cup buffalo sauce (Frank’s RedHot preferred)
• 1½ cups shredded sharp cheddar
• ½ cup crumbled blue cheese or extra cheddar (Chef Paddy skips blue cheese for Jackie)
• ½ tsp garlic powder
• Optional Topping: chopped scallions, parsley, or extra cheddar

Instructions

1. Preheat the Oven:

1. Set oven to 375°F.

2. Mix the Base:

1. In a large bowl, combine cream cheese, sour cream, ranch dressing, buffalo sauce, garlic powder, and half of the cheddar. Stir until smooth.

3. Fold in the Chicken:

1. Add shredded chicken and gently stir to coat.

4. Transfer & Top:

1. Spoon mixture into a cast iron skillet or baking dish. Top with remaining cheddar and blue cheese (or extra cheddar if you prefer).

5. Bake:

1. Bake for 20–25 minutes until hot, bubbly, and golden at the edges.

6. Finish & Serve:

1. Garnish with chopped scallions or parsley. Serve with kettle chips, celery sticks, or warm flatbread.

Chef Paddy’s Tips

• Make It Ahead: Prep everything earlier in the day and bake fresh right before kickoff.
• No Blue Cheese? Extra cheddar or pepper jack bring bold flavor without the funk.
• Bring the Heat: Add a few dashes of hot sauce if you want extra fire in the base.

Let’s cook with heart and hustle.