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–+ servings
Amanda Patel

A rich, creamy one-skillet dip packed with shredded chicken, buffalo heat, and tangy blue cheese. Bakes in just 30 minutes for a crowd-pleasing appetizer that's ideal for game day or movie night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups shredded cooked chicken (poached or rotisserie)
  • 8 oz cream cheese, cubed and softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ranch dressing
  • 2 tbsp blue cheese crumbles (plus more for topping)
  • 2–3 tbsp sliced green onions (for garnish)
  • pinch of garlic powder (optional)
  • pinch of onion powder (optional)

Equipment

  • 10-inch cast-iron skillet
  • mixing spoon or spatula
  • oven mitts
  • serving platter or trivet
  • tongs or forks (for shredding chicken)

Method
 

  1. Preheat oven to 350°F. This ensures even melting and prevents the sauce from breaking.
  2. In a 10-inch cast-iron skillet, combine cream cheese, buffalo wing sauce, ranch dressing, cheddar, mozzarella, and shredded chicken.
  3. Stir everything together until thick, creamy, and evenly mixed. Spread the mixture evenly in the skillet.
  4. Top with extra shredded cheese and a few blue cheese crumbles.
  5. Bake for 20–25 minutes until the dip is bubbling at the edges and hot in the center.
  6. Remove from oven and let rest for 5 minutes. Garnish with more blue cheese and green onions before serving.

Nutrition

Calories: 290kcalCarbohydrates: 3gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 75mgSodium: 730mgPotassium: 210mgSugar: 1gVitamin A: 950IUVitamin C: 1.5mgCalcium: 180mgIron: 0.6mg

Notes

To lighten, swap some cream cheese for Greek yogurt or use part-skim mozzarella. For more heat, drizzle extra buffalo sauce on top before serving. Reheat gently and stir to re-emulsify if separated. Can be made ahead and stored in the fridge or freezer.

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