Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups shredded cooked chicken; 8 oz cream cheese, softened; 0.5 cup Buffalo hot sauce (adjust for spiciness); 0.5 cup ranch dressing; 1 cup shredded cheddar cheese (plus more for topping); 2 tbsp chopped green onions

Alright, folks, gather around because today we’re diving headfirst into a cheesy, spicy bowl of love known as Buffalo Chicken Dip. If you’re anything like me (addicted to buffalo sauce, in love with cheese, and not above eating chips for dinner), you need this in your life. This dip is the ultimate party starter and crowd-pleaser. It’s a recipe I’ve turned to when I needed something that says “I tried” even if I’m still in my pajamas at noon.

Oh, let me tell you about how this recipe captured my family’s heart. I whipped this bad boy up for a random Friday movie night once, and my husband, who has the palate of a stubborn child, literally asked if he could have his own bowl. It’s since become a staple for every messy game day, backyard BBQ, or let’s be honest, whenever we can pretend to find an excuse. Our little one calls it “chick-y dip,” and that’s about the cutest endorsement you can get.

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Why You’ll Love This Buffalo Chicken Dip

1. It’s basically buffalo wings and queso made a baby.
2. You just dump things in a bowl and it becomes magic.
3. Leftovers taste great, even if you eat them cold standing over the kitchen sink.
4. You can pretend it’s fancy if you throw some celery sticks on the side.

How to Make It

So here’s the deal. Start by grabbing a big bowl and the usual suspects like shredded chicken, hot sauce, and all the cheese you can handle. Just mix everything together like you mean it! Toss it in the oven and let it bake until it’s bubbling and oozing cheese everywhere. I sometimes forget it’s in there until the smell invades my living room, but you know what? That’s the sign it’s ready.

Ingredient Notes

– Chicken: Grab a rotisserie or shred up whatever leftover bird you’ve got. In a pinch, I’ve even used canned—don’t judge.
– Hot Sauce: This is where it gets wild. If you love heat, go crazy. Once, I cried during a movie and it was probably the hot sauce.
– Cream Cheese: God’s gift to dips. Soften it up, or fight to mix it in but that’s kinda fun too.
– Cheese: Alllll the cheese. Cheddar, mozzarella, whatever looks tempting—or don’t measure and go nuts.

Recipe Steps:

1. Preheat oven to 350°F (or somewhere close if you forget the exact temp).
2. Mix shredded chicken, hot sauce, cream cheese, and desired amount of cheese in a big bowl. Try not to eat it all before baking.
3. Pour mix into a baking dish and top with more cheese because why not?
4. Bake until it’s a bubbly, gooey masterpiece (about 20-30 mins).
5. Cool for that whole minute if you can resist, then devour.

What to Serve It With

Tips & Mistakes

Storage Tips

Okay, so if for some mind-blowing reason you have leftovers, slap some foil on it and toss it in the fridge. It might not look pretty the next day, but trust me, a quick zap in the microwave and you’ll be dipping again. Eating it cold is for those brave souls who appreciate the finer crunch of hardened cheese.

Variations and Substitutions

If things get wild and you don’t have everything, never fear. I’ve swapped brown sugar for honey, used coconut cream instead of the usual, and even eye-balled ingredients in a blind panic. It somehow always works. Missed the hot sauce once, and lemme tell ya, it was still devoured.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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