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Kickin’ Buffalo Chicken Dip

buffalo chicken dip | baked in the south

If ya’ll haven’t made kickin’ buffalo chicken dip, this is a must!  I use rotisserie chicken and serve with tortilla chips.  Dang it’s good….


Buffalo Chicken Dip

How to make Kickin’ Buffalo Chicken Dip

SOFTEN CREAM CHEESE close to room temperature. Take it out of the refrigerator for a good 20-30 before cooking. It will continue to soften once added to the hot skillet.

USE PRECOOKED (ROTISSERIE) CHICKEN. Shred and pull apart with two forks or cut into cubes.

CAST-IRON SKILLET. This recipe prepares and bakes your dip in a cast-iron skillet or oven-proof pan. If you don’t have either of those, prepare all ingredients as per recipe instructions in a regular pan on the stove, then transfer buffalo dip mixture into a 1-quart (1-litre) baking dish and continue from there.

ADJUST SPICE LEVEL. Increase or decrease the hot sauce to adjust the heat level!

I hope you love this recipe as much as I do! Leave me a comment below if you make it!  Be sure to pin the image to save it to your Pinterest boards!

You may also like my other popular recipes!

Pioneer Woman’s Mac & Cheese

Smoked Baby Back Ribs

Paula Deen’s Spinach & Artichoke Dip

Paula Deen’s Southern Deviled Eggs

Pioneer Woman’s Steak Oscar

Pioneer Woman’s Pot Roast

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Rhiannon After
Buffalo Chicken Dip

Buffalo Chicken Dip


  • 1 package, 8 ounces cream cheese, softened
  • 1 can, 10 ounces chunk white chicken, drained
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch salad dressing
  • 2 cups 8 ounces shredded Colby-Monterey Jack cheese
  • French bread baguette slices, celery ribs or tortilla chips, optional


  1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
  2. Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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