Baked Buffalo Chicken Dip with Cheddar and Ranch Swirl

How to Make Baked Buffalo Chicken Dip with Cheddar and Ranch Swirl

1. 1

   Step 1: Preheat and prepare chicken

   Preheat the oven to 350°F (175°C). If using store-bought rotisserie or leftover chicken, shred into bite-sized pieces and pat dry with paper towels to remove excess moisture — this helps prevent a watery dip.

   For this step

   • 3 cupsCooked, shredded chicken (rotisserie or poached)
2. 2

   Step 2: Make the creamy buffalo base

   In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, most of the ranch dressing (reserve about 2 tablespoons for the swirl), hot sauce, garlic powder, and kosher salt, and mix until fully combined and evenly colored.

   For this step

   • 8 ozCream cheese, softened
   • 1/2 cupSour cream
   • 1/2 cupRanch dressing (divide: most for mix, 2 tbsp reserved for swirl)
   • 1/3 cupFrank's-style hot sauce (or preferred buffalo sauce)
   • 1 tspGarlic powder
   • 1/2 tspKosher salt
   
3. 3

   Step 3: Fold in chicken and cheese, transfer to dish

   Stir the shredded chicken and about 1 cup of the shredded cheddar into the buffalo mixture until evenly distributed. Spoon the mixture into a 1.5- to 2-quart (or 8x8-inch) ovenproof baking dish and smooth the top. Sprinkle the reserved cheddar evenly over the top and drizzle the reserved ranch in thin lines over the cheddar; use a skewer or knife to make a decorative swirl.

   For this step

   • 1 1/2 cupsSharp cheddar, shredded (reserve ~1/2 cup for topping)
   
4. 4

   Step 4: Bake until bubbly and golden

   Bake in the preheated oven for 18–20 minutes, until the dip is bubbly around the edges. For a golden, slightly crisp top, place under the broiler 1–2 minutes — watch closely to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Let the dip rest 5 minutes before serving so it firms slightly. Serve warm with celery sticks, tortilla chips, pita chips, crackers, or soft pretzels and provide a spoon for scooping.

1. Preheat the oven to 350°F (175°C). If using store-bought rotisserie or leftover chicken, shred into bite-sized pieces and pat dry with paper towels to remove excess moisture — this helps prevent a watery dip.
2. In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, most of the ranch dressing (reserve about 2 tablespoons for the swirl), hot sauce, garlic powder, and kosher salt, and mix until fully combined and evenly colored.
3. Stir the shredded chicken and about 1 cup of the shredded cheddar into the buffalo mixture until evenly distributed. Spoon the mixture into a 1.5- to 2-quart (or 8x8-inch) ovenproof baking dish and smooth the top. Sprinkle the reserved cheddar evenly over the top and drizzle the reserved ranch in thin lines over the cheddar; use a skewer or knife to make a decorative swirl.
4. Bake in the preheated oven for 18–20 minutes, until the dip is bubbly around the edges. For a golden, slightly crisp top, place under the broiler 1–2 minutes — watch closely to avoid burning.
5. Let the dip rest 5 minutes before serving so it firms slightly. Serve warm with celery sticks, tortilla chips, pita chips, crackers, or soft pretzels and provide a spoon for scooping.