Chef Becky’s Buffalo Chicken Dip

This dip is so tasty! I use rotisserie chicken, cream cheese, ranch dressing, Frank’s hot sauce, mozzarella cheese, and green onions. It’s great with Ritz crackers, celery sticks, and baby carrots.

Buffalo Chicken Dip

  • 1 8-ounce package cream cheese, completely softened
  • ½ cup ranch dressing
  • ¼ cup Frank’s brand hot sauce
  • 1 cup Mozzarella Cheese
  • ½ cup green onions
  • 2 ½ cups diced rotisserie chicken
  • ½ cup blue cheese crumbles

Serve with celery sticks, baby carrots, Ritz Crackers

  1. In a large mixing bowl, combine the cream cheese, ranch dressing, green onions, and hot sauce.
  2. Mix until combined using an electric mixer.
  3. Add mozzarella cheese and mix again.
  4. Add diced chicken and stir gently.
  5. Place in a 13 X 9 baking dish, crock pot, or heavy-duty foil pan (for grilling).
  6. Sprinkle evenly with the blue cheese crumbles.

Oven: Bake uncovered for 20 minutes at 350 degrees.

Crock pot: Heat on high for 1 hour, or low for 2 hours.

BBQ at your tailgater: Preheat grill to low. Place foil pan on directly on the grates, and close lid. Cook for 15-20 minutes, or until dip is hot and bubbly.