This easy Buffalo Chicken Dip recipe is make-ahead and freezer friendly and ready in just 30 minutes! It's rich and creamy with a kick of heat, loaded with shredded chicken, and topped off with gooey mozzarella cheese.
blue cheese crumbles and green onions for garnish, as desired
Instructions
In a medium bowl, beat cream cheese with an electric mixer until smooth.
Add buffalo wing sauce and dressing and beat on medium speed until combined.
Stir in chicken and 1 cup cheese. Taste and adjust seasoning to your taste (add more buffalo sauce to increase the spice, add more cream cheese, sour cream or dressing to reduce).
Spread into a lightly greased 6-8" round baking dish (or something of a similar size) and top with remaining cheese. Cover and refrigerate to save for later, or bake as directed.
Bake at 350 degrees, uncovered, for 20-30 minutes until bubbly at the edges. Broil for 2-3 minutes to brown the cheese, if desired.
Video
Notes
To prep ahead of time:This dip is a breeze to make in advance. Simply prepare as directed, but don't bake. Instead, cover and refrigerate for up to 3 days. When you're ready to serve, uncover and bake as directed.Storage:Leftover dip will last in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or bake until heated through.To freeze:To freeze the dip, spread it into a freezer-safe container and cover it tightly with a layer of plastic wrap and a layer of foil or a lid. Store in the freezer for up to 3 months. When you're ready to serve, thaw in the fridge overnight and bake as directed. You can also bake from frozen by placing the baking dish in the oven while it's preheating and continuing to bake as directed, provided that your container is freezer-to-oven safe.