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Ultimate Buffalo Chicken Tailgate Dip

buffalo chicken tailgate dip - featured image

This ultimate buffalo chicken tailgate dip is the MVP of the snack table. It is unbelievably creamy, tangy, and packed with classic buffalo wing flavor, all with a five-minute prep time.

Ingredients

Scale
  • 3 cups cooked shredded chicken (about 1.5 lbs)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup ranch dressing
  • 1/2 cup hot sauce (e.g., Frank’s RedHot Original)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded cheddar and Monterey Jack cheese blend, divided
  • 1/4 cup sliced green onions (for garnish)
  • Optional: pinch of cayenne pepper, 1 teaspoon Worcestershire sauce, or 1/2 cup crumbled blue cheese

Instructions

  1. Preheat your oven to 375Β°F (190Β°C). Lightly grease an 8×8 or 9×9 baking dish.
  2. In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant.
  3. Reduce heat to low. Add the softened cream cheese and stir constantly until completely melted and smooth, about 2-3 minutes.
  4. Stir in the sour cream and ranch dressing until well combined and creamy.
  5. Add the hot sauce and 1 cup of the shredded cheese blend. Stir until the cheese is fully melted and the sauce thickens.
  6. Remove the skillet from heat. Fold in the shredded chicken until every strand is coated.
  7. Transfer the mixture to the prepared baking dish and spread into an even layer.
  8. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
  9. Bake for 20-25 minutes, until hot and bubbly and the top cheese is melted and starting to brown. For a deeper golden crust, broil for 1-2 minutes, watching carefully.
  10. Let the dip cool for about 5 minutes. Garnish with sliced green onions before serving.

Notes

For best results, use room temperature cream cheese and shred your own cheese from a block. Do not overcook the garlic. The dip can be assembled ahead and refrigerated for up to 24 hours before baking (add 10 minutes to bake time). Leftovers keep in the fridge for up to 4 days.

Nutrition

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