Buffalo chicken dip is one of my favorite things to make for a party! I like mine without blue cheese, so this one uses ranch. This is probably the most requested menu item when I host a party or need to bring an appetizer to a potluck (second most requested would be my Deviled Eggs).
Ingredient Notes
Chicken: The recipe calls for cooked chicken. You can use any kind of shredded cooked chicken, including rotisserie. Need to make chicken specifically for the recipe? I recommend using my recipe for Easy Roasted Chicken Breasts or making the chicken in my recipe for Buffalo Chicken Tacos (taco recipe both slow cooker and oven options).
Ranch seasoning: I use two packets of ranch dressing mix for this recipe, though I often keep homemade on hand. This Homemade Ranch Seasoning/Dressing Mix recipe by Spend With Pennies is a good one. Use 2 tablespoons of a homemade mix for each packet in the recipe (¼ total for the whole recipe).
Cheese: I usually use all cheddar for this dip, but I've also substituted half of the cheese with pepper jack for a spicier version of the dip. Monterey Jack is another good choice. If you like blue cheese, you can also add some blue cheese crumbles to the dip.
Onion: You can substitute onion powder or dried minced onion for the fresh onion. Use 1 teaspoon of onion powder or 1 tablespoon of dried minced onion.
Buffalo sauce: Choose a sauce based on how spicy you like your food. I usually use medium buffalo sauce but I like my food on the spicier side. If I know a lot of people who will be eating it aren't a huge fan of spicy food, I will use mild buffalo sauce. You can also reduce the amount of buffalo sauce by ¼ cup to give it a less buffalo-forward flavor.
Tips for Making Ahead, Reheating, or Transporting to a Party
When making ahead, assemble the dip and do not bake it until close to serving time. You can also reheat the buffalo chicken dip if previously heated, but it is not necessary to heat it before storing if you are making it ahead of time.
If you are storing the dip in the container you will use to reheat it, I recommend the following steps to avoid the risk of temperature shocking (and shattering) your baking dish: Place the baking dish into a cold oven. Preheat the oven to 350°F. After the oven is preheated, allow the dip to warm for about 10 minutes. Remove from the oven and stir. Cook for another 10-15 minutes until the dip is warmed through. Cooking times may vary based on you oven and the dish you use. If it's not quite warm enough after the second 10-15 minute round, I recommend checking it in 5 minute increments until it's heated enough.
If I'm taking the buffalo chicken dip to a party, I will usually just wait to bake it until I get there as long as I know the host will have oven space. However, if I'm transporting the dip right out of the oven, I will cover it with foil and place the baking dish on a trivet on top of a kitchen towel in the car. You can also use a casserole carrier to transport it!
