I make this buffalo chicken dip when the house feels hungry and the clock runs fast. The mix tastes rich and bright. Chicken brings the bite. Cottage cheese turns smooth and light. Hot sauce wakes the room. We scoop and grin. No stress. Just warm comfort in a dish. We start with the basics and keep it simple. I use cooked chicken breast and a mellow blend that bakes well. This is a buffalo chicken dip recipe oven lovers trust. I have tested this with many small tweaks at home. We eat it with crisp veggies or crackers. It fits game night and quiet nights too. I love how this dip works across buffalo chicken recipes. It can slide into a buffalo chicken casserole plan, top a quick bowl, or sit by a salad for a buffalo chicken salad recipe moment. Leftovers make easy buffalo chicken meals. Use chopped buffalo chicken breast and let the heat mellow as you bake. The pan comes out bubbly and ready to share. From my kitchen to yours, I hope you enjoy this one. The steps stay short. The flavor hits that cozy spot. We will tweak it together as you share what you try next on Camila Cooks.
Table of Contents
- 1) Key Takeaways
- 2) Easy Buffalo Chicken Dip Recipe
- 3) Ingredients for Buffalo Chicken Dip
- 4) How to Make Buffalo Chicken Dip
- 5) Tips for Making Buffalo Chicken Dip
- 6) Making Buffalo Chicken Dip Ahead of Time
- 7) Storing Leftover Buffalo Chicken Dip
- 8) Try these Appetizers next
- 9) Buffalo Chicken Dip
- 10) Nutrition
1) Key Takeaways
Camila here from Camila Cooks at https://www.camilacooks.com. I keep this dip simple. I mix tender chicken and a smooth base. Heat rises. Cream steadies it. The pan bakes hot and the top turns golden.
Prep stays short. Steps stay clear. I lean on pantry items that we know and trust. The goal feels calm. Warm bowls. Happy faces. Easy cleanup.
Use this as a party piece or a weeknight fix. The same mix can slide into a bowl or sit with crisp veggies. I like balance and I chase flavor that lingers and invites one more scoop.
2) Easy Buffalo Chicken Dip Recipe
I reach for buffalo chicken dip and I smile at the aroma. Buffalo chicken dip starts strong and stays friendly. The heat feels warm. The base feels lush. We dig in and the room relaxes.
This creamy buffalo style chicken dip leans on cooked chicken breast and a mellow blend that bakes well. I whisk a smooth base and fold in the meat. I scatter cheese. I slide the dish into the oven and wait for bubbles.
Short list. Big payoff. The mix plays well with fresh celery and sturdy chips. It also fits a side plate with greens for balance. I wrote these notes as I cooked. You will feel the same steady rhythm at home.
3) Ingredients for Buffalo Chicken Dip
Cooked chicken breast I shred tender pieces so the bite lands soft and neat. Rotisserie meat works and saves time. Leftover grilled meat works too.
Plain Greek yogurt Thick body brings a clean tang. The oven softens the edges and keeps the mix light but rich.
Cottage cheese I blend it smooth for a silky base. It lifts protein and keeps the texture lush without heavy cream.
Hot sauce I pour enough for a bold kick. Start modest. Taste and breathe. Add more if your crew loves heat.
Shredded sharp cheddar I split the cheese. Half goes in the bowl. Half crowns the top so the bake turns glossy.
Ranch seasoning A small scoop adds herbs and a mild savory note that ties the bowl together.
Garlic and onion powder Low fuss flavor. The oven wakes them and the dip tastes round and full.
Kosher salt and black pepper I season with a steady hand. The cheese and hot sauce add salt so I taste as I go.
Green onion Fresh bite meets warm cream. I fold some in and save a pinch for the finish.
Blue cheese This sits as an option. A crumble adds a deep tang that fans love.
For serving Crisp veggies and sturdy crackers sit well with this dip. I like carrots and celery and thick pita chips.
4) How to Make Buffalo Chicken Dip
Step one Heat the oven to three seven five F. Grease a small baking dish. Place it near the stove so the move stays smooth.
Step two Blend cottage cheese until silky. Scrape it into a bowl. Add yogurt and hot sauce. Whisk until the mix looks even and glossy.
Step three Stir in ranch seasoning garlic onion powder salt and pepper. Taste a little. You want bright heat and a calm base.
Step four Fold in the chicken and half the cheddar. Add a spoon of green onion. The bowl should look well mixed and thick.
Step five Spread the mix in the dish. Top with the rest of the cheddar. Add blue cheese if you like that sharper edge.
Step six Bake twenty to twenty five minutes until the edges bubble and the center looks hot. Rest five minutes. Finish with more green onion.
5) Tips for Making Buffalo Chicken Dip
Use a gentle hand with salt since cheese adds plenty. Taste before the bake. A small pause here saves the final bowl.
For a friend who likes more heat I add a spoon of hot sauce on top and swirl it. That streak bakes into a bright stripe that looks fun and tastes bold.
Want a neat trick. Warm the chicken a touch before mixing so the bake comes up fast. The top browns and the center stays smooth. This helps when the party starts soon.
6) Making Buffalo Chicken Dip Ahead of Time
I mix the base in the morning and chill it. When guests text that they are close I bake it straight from the fridge. Add five minutes to the time and you are set.
You can bake the dish and cool it and reheat later. I cover the pan and warm it at three five zero F until hot. The texture stays kind and the top shines again.
This oven baked buffalo chicken dip holds well for events. Pack the pan and a bag of veggies and chips. Reheat on site and serve right from the dish.
7) Storing Leftover Buffalo Chicken Dip
Spoon leftovers into a tight container and chill for up to three days. The mix stays creamy and the flavor rounds out by day two.
Reheat in a small dish at three five zero F until hot. Stir once to bring the texture back. Add a fresh sprinkle of green onion for snap.
Leftovers work in buffalo chicken meals. I spread a warm spoon on toast. I tuck a scoop into a wrap with lettuce. I even dot a baked potato for a quick lunch.
8) Try these Appetizers next
9) Buffalo Chicken Dip
Buffalo Chicken Dip Oven Baked Crowd Favorite
Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup small curd cottage cheese
- 1 cup plain Greek yogurt
- 1 or 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon ranch seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup hot sauce
- 1 cup shredded sharp cheddar cheese divided
- 2 tablespoons chopped green onion plus more for serving
- 2 tablespoons crumbled blue cheese optional
- Fresh parsley chopped optional
- Veggies chips or crackers for serving
Instructions
- Heat the oven to 375 F. Lightly grease a small casserole dish.
- In a blender blend cottage cheese until smooth. Scrape into a bowl.
- Stir in Greek yogurt hot sauce ranch seasoning garlic onion powder salt and pepper.
- Fold in chicken half the cheddar and the green onion. Spread in the dish.
- Top with the rest of the cheddar. Add blue cheese if you like.
- Bake for 20 to 25 minutes until hot and the edges bubble.
- Let rest for 5 minutes. Sprinkle parsley and more green onion. Serve warm.
10) Nutrition
Serving size sits at a quarter cup. Calories land near one six zero. Protein sits near fifteen grams. Fat rests near nine grams with a small share as saturated. Carbs stay low at five grams with fiber near zero.
Sodium can rise with sauce and cheese. If you need less salt use low sodium hot sauce and hold back a bit on the ranch mix. Add more herbs for lift.
This dip links well with fresh sides. Choose carrots celery bell pepper and cucumber. Crunch meets cream and the plate looks bright and clean.
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