Buffalo Rotisserie Chicken Dip (Game Day Crowd-Pleaser)

How to Make Buffalo Rotisserie Chicken Dip (Game Day Crowd-Pleaser)

1. 1

   Step 1: Prep the chicken and oven

   Preheat the oven to 350°F (175°C). Remove skin from the rotisserie chicken and shred the meat into bite-sized pieces, discarding bones. Place shredded chicken in a bowl and set aside so it’s ready to fold into the dip.

   For this step

   • 3 cupsRotisserie chicken, skin removed and shredded
   
2. 2

   Step 2: Make the buffalo-cheese base

   In a medium bowl, beat the softened cream cheese until smooth, then add sour cream, hot sauce, and ranch dressing and stir until fully combined. Fold in the shredded cheddar and the prepared rotisserie chicken until evenly coated and the mixture is homogenous.

   For this step

   • 8 ozCream cheese, softened
   • 1/2 cupSour cream
   • 1/3 cupHot sauce (such as Frank's RedHot)
   • 1/4 cupRanch dressing
   • 1 1/2 cupsSharp cheddar cheese, shredded (reserve a couple tablespoons for topping)
   
3. 3

   Step 3: Assemble in a baking dish

   Transfer the mixture to a 1-quart (or similar-sized) ovenproof baking dish and smooth the top. Sprinkle the reserved cheddar evenly over the surface and scatter the blue cheese crumbles on top if using.

   For this step

   • 1/2 cupBlue cheese crumbles (optional), for topping
   
4. 4

   Step 4: Bake until bubbly and garnish

   Bake on the middle rack for 18–20 minutes, until the dip is hot and bubbly. If you want a golden top, broil for 1–2 minutes while watching closely, then remove and sprinkle with sliced scallions before serving.

   For this step

   • 2 stalksScallions, thinly sliced for garnish
   
5. 5

   Step 5: Serve and store leftovers

   Serve hot with sturdy dippers such as tortilla chips, celery sticks, or toasted baguette slices for scooping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently in the oven at 325°F (160°C) until warmed through.
   

1. Preheat the oven to 350°F (175°C). Remove skin from the rotisserie chicken and shred the meat into bite-sized pieces, discarding bones. Place shredded chicken in a bowl and set aside so it’s ready to fold into the dip.
2. In a medium bowl, beat the softened cream cheese until smooth, then add sour cream, hot sauce, and ranch dressing and stir until fully combined. Fold in the shredded cheddar and the prepared rotisserie chicken until evenly coated and the mixture is homogenous.
3. Transfer the mixture to a 1-quart (or similar-sized) ovenproof baking dish and smooth the top. Sprinkle the reserved cheddar evenly over the surface and scatter the blue cheese crumbles on top if using.
4. Bake on the middle rack for 18–20 minutes, until the dip is hot and bubbly. If you want a golden top, broil for 1–2 minutes while watching closely, then remove and sprinkle with sliced scallions before serving.
5. Serve hot with sturdy dippers such as tortilla chips, celery sticks, or toasted baguette slices for scooping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently in the oven at 325°F (160°C) until warmed through.