Buffalo chicken dip
All the tang and heat of wings in a scoopable, cheesy dip made from a rotisserie chicken, with no frying and no mess.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 10
- About $1.46 a serving
- 410 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 10 servings.
- 3 cups rotisserie chicken, shredded
- 8 oz cream cheese, softened
- ½ cup Buffalo wing sauce
- ½ cup ranch dressing
- 1 cup shredded cheddar, divided
- 2 green onions, thinly sliced (optional)
- 6 stalks celery, cut into sticks
- 10 oz tortilla chips
Each serving has about 410 calories, 17 g protein, 21 g carbs and 28 g fat, and costs about $1.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and set the cream cheese on the counter to .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Pull the meat off the chicken and it into bite-size pieces with two forks or your fingers, leaving the skin and bones behind.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Dolly’s tip: One rotisserie chicken gives about 3 cups. Two drained cans of chicken work too.In a large bowl, the cream cheese, buffalo sauce and ranch together until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Taste it now. For more heat, add another spoonful of buffalo sauce.in the chicken and half the cheddar, and spread it in a 9-inch pie dish or small baking dish.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Make it to this point up to a day ahead, cover and chill. Add 10 minutes to the baking time.Scatter the rest of the cheddar on top and 20 minutes, until bubbling at the edges and steaming in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Top with the green onions and serve hot with the celery sticks and chips.
Dolly’s tip: It’s good out for up to 2 hours. To keep it longer, hold it in a small slow cooker on Warm.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
