Pioneer Woman Buffalo Chicken Dip

Pioneer Woman buffalo chicken dip takes 30 minutes and cream cheese, buffalo sauce and cooked chicken to make a bubbly, cheesy baked appetizer. Save this easy Super Bowl party dip for game day, tailgates or New Year's Eve, because it's a make-ahead crowd pleaser.

Soften the cream cheese until it's completely smooth before anything else goes in the bowl. Skip that and the buffalo sauce and ranch swirl into stubborn lumps instead of blending into a creamy base.

Holding back half the cheddar for the top gives you a golden, bubbling cheese crust over a creamy center. Blue cheese crumbles stirred right into the dip add that wing-night tang, so every scoop tastes like chicken wings dunked in blue cheese dressing.

Pioneer Woman Buffalo Chicken Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

310

kcal

A creamy buffalo and ranch base holds chunks of chicken and melted cheddar, with a browned, bubbly cheese layer on top. Once it rests for 5 minutes, it thickens just enough to scoop onto sturdy chips and veggie sticks.

Ingredients

• 1 (8-oz.) package cream cheese, softened
  

• 1/2 c. buffalo sauce
  

• 1/3 c. ranch dressing
  

• 2 c. chopped, cooked chicken
  

• 1/3 c. blue cheese crumbles
  

• 2 c. sharp cheddar cheese, divided
  

• 4 green onions, thinly sliced, divided
  

• Veggie sticks and chips, for dipping
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it's fully hot by the time the dip is mixed and in the dish.
• Soften the cream cheese: Add 1 package softened cream cheese to a medium bowl and work it with a rubber spatula until very creamy and smooth. Then mix in 1/2 cup buffalo sauce and 1/3 cup ranch dressing.
• Stir in the add-ins: Stir in 2 cups chopped cooked chicken, 1/3 cup blue cheese crumbles, 1 cup sharp cheddar and half of the 4 sliced green onions. Mix until everything is evenly coated in the creamy base.
• Fill the dish: Transfer the mixture to a 1 1/2 quart casserole dish, such as an 11-by-7-inch dish. Then top it with the remaining 1 cup cheddar cheese.
• Bake the dip: Bake for 18 to 20 minutes, until the edges are bubbly and the cheese on top is melted. The dip is ready when it's golden and hot all the way through.
• Rest and serve: Take the dip out of the oven and let it rest for 5 minutes so it can thicken a little. Then sprinkle on the remaining green onions and serve with veggie sticks and chips.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO silicone spatula set, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken in this dip?

Yes, rotisserie chicken works well and saves you the cooking step. Shred or chop it into small bite-size pieces so every scoop gets some chicken.

Can I swap the cheddar for another cheese?

Colby jack and mozzarella both melt nicely and give you great cheese pulls. Sharp cheddar keeps the flavor bolder, so I'd stick with it if you like a tangy bite.

Can I make this dip in a slow cooker?

A slow cooker keeps the dip warm for a long party, which is handy on game day. Mix everything together, heat it on low until hot and melted, and stir it now and then so the bottom doesn't scorch.

How do I make the dip less spicy?

Use a milder buffalo sauce, or cut the amount a little and add extra ranch to balance it. Taste the base before the chicken goes in so you can adjust it.

What's the most common mistake with buffalo chicken dip?

Using cold cream cheese is the big one, because it never blends smoothly and leaves lumps. Let it sit out until soft, then mash it well before adding the sauces.