Small Batch Buffalo Chicken Dip
A creamy, cheesy small batch buffalo chicken dip made with five ingredients. Perfect for two with leftovers or a small group.
Ingredients
- 1 to 1½ cups cooked shredded chicken
- 4 ounces cream cheese, softened
- ¼ cup buffalo sauce, plus up to ¼ cup more to taste
- ¼ cup ranch dressing
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Add the shredded chicken, cream cheese, ¼ cup buffalo sauce, ranch and cheddar to a medium bowl. Stir until evenly combined.
- Transfer to a small baking dish and bake for 15–20 minutes, until hot and creamy throughout. Or microwave in short intervals, stirring between each, until hot.
- Taste and add more buffalo sauce as desired.
- Serve warm with chips, crackers, celery or carrots.
Notes
Start with ¼ cup buffalo sauce for a creamy, milder dip, or increase to ½ cup total for stronger buffalo flavor.
The oven version stays warm longer than the microwave version.
Use rotisserie chicken or a batch of Instant Pot shredded chicken. I use Frank’s RedHot Buffalo Wings Sauce.
Leftovers keep 3–4 days in the refrigerator; freezing isn’t recommended.
Find it online: https://reachwellth.com/small-batch-buffalo-chicken-dip/