Buffalo Chicken Dip with Canned Chicken
A creamy and spicy dip made with canned chicken, buffalo sauce, cream cheese, ranch dressing, and shredded cheese. Perfect for parties, game nights, or casual gatherings, this quick and easy appetizer pairs well with chips, veggies, or sandwiches.
Equipment
- 1 Mixing Bowl For combining ingredients smoothly.
- 1 Baking dish Preferably 9x9 inches for even baking.
- 1 Measuring Cups/Spoons Ensures accurate portions of ingredients.
- 1 Fork For shredding canned chicken.
- Optional Slow Cooker (Crockpot) For a hands-off cooking method.
- Optional Microwave-safe bowl If preparing the dip in the microwave.
Ingredients
- 1 can Canned chicken (12 oz) Drained and shredded; substitute with rotisserie or cooked chicken if desired.
- 8 oz Cream cheese Softened for smooth mixing.
- ½ cup Ranch dressing Adds tangy flavor; use low-fat for healthier options.
- ½ cup Buffalo hot sauce Adjust to taste; Frank’s Red Hot is a popular choice.
- 1 cup Shredded cheddar cheese Divided; reserve some for topping.
- Optional - Blue cheese crumbles For a sharper flavor; mix in or sprinkle on top.
- Optional - Green onions (chopped) For garnish and added freshness.
Instructions
Step-by-Step Recipe
Prepare the Chicken:
- Drain the canned chicken thoroughly to remove excess liquid. Use two forks to shred the chicken into fine pieces. This ensures an even texture throughout the dip.
Combine Ingredients:
- In a large mixing bowl, combine softened cream cheese, ranch dressing, and buffalo hot sauce. Mix until smooth and creamy.
- Stir in shredded chicken and half of the shredded cheddar cheese. Ensure all ingredients are evenly distributed for consistent flavor.
Transfer to Baking Dish:
- Spread the mixture evenly into a greased 9x9-inch baking dish. Top with the remaining shredded cheddar cheese. Optionally, sprinkle blue cheese crumbles for extra flavor.
Bake the Dip:
- Preheat the oven to 350°F (175°C). Bake the dip for 20–25 minutes, or until bubbly and golden on top.
Garnish and Serve:
- Let the dip cool for a few minutes before garnishing with chopped green onions, if desired. Serve warm with tortilla chips, celery sticks, or crackers.
Notes
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- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Healthier Option: Substitute full-fat ingredients with low-fat cream cheese, Greek yogurt, and reduced-fat cheese.
Frequently Asked Questions
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Can I use fresh chicken instead of canned chicken?
- Yes! Use shredded rotisserie chicken or cooked chicken breast as a substitute for canned chicken.
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How can I make this dip spicier?
- Add more buffalo hot sauce or include a pinch of cayenne pepper for an extra kick.
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What’s the best way to reheat leftovers?
- Reheat in the oven at 350°F for 10–15 minutes or in the microwave in 30-second intervals, stirring in between.
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Can I make this dip in a slow cooker?
- Yes! Combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally.
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How do I reduce the calorie count?
- Use low-fat cream cheese, Greek yogurt, and reduced-fat cheese. Limit high-calorie toppings like blue cheese.
Tips & Tricks
- Flavor Enhancement: Add smoked paprika or garlic powder for depth. Top with fresh herbs like parsley or green onions for color and freshness.
- Presentation: Serve in a cast-iron skillet for a rustic look or individual ramekins for portion control. Surround with colorful dippers like bell peppers or carrots.
- Leftovers: Use leftover dip as a filling for stuffed baked potatoes or quesadillas for a creative twist.
Plating and Garnishing
- Garnish: Sprinkle chopped green onions, blue cheese crumbles, or fresh parsley for added color and flavor.
- Serving Style: Arrange dippers like tortilla chips, celery sticks, carrot sticks, and bell pepper slices around the dip for variety.
- Sides: Pair with crunchy vegetables, crackers, or pretzels for a balanced snack experience.