Heather’s Buffalo Chicken Dip is a delicious and easy buffalo chicken dip that allows you to control the heat level while enjoying every flavor of this hearty dip.
My family loves Buffalo Chicken Dip. This is Heather’s adaptation of the recipe. We like this one a lot because it’s not all mixed together. Drizzling the ranch and buffalo sauce on the top allows you to get a taste of each without them being all combined. It’s also great because you can control the heat level by adding more or less buffalo wing sauce. If you want a real kick on the heat level, you could even sprinkle a little hot sauce on top!
Why does my buffalo chicken dip get so greasy?
While I don’t typically have an issue with this dip recipe getting greasy, there are several factors that could be the reason for your buffalo chicken dip being greasy. It typically is an issue with the ingredients or the bake time. It’s important that you follow this buffalo chicken dip recipe I have laid out for you just as it is. Trust me… I ended up with several greasy dips before I found the perfect recipe. That’s what I’m here for! I test out the recipes, so you don’t have to!
How do you keep buffalo chicken dip from separating?
As I mentioned above, oftentimes it’s the ingredients or the baking that causes your chicken dip to separate or get greasy. Here are a few tips to consider to prevent that from becoming an issue:
- Be careful not to use too much cheese! This recipe calls for 1 (8-ounce) block of cream cheese and 1 cup of mozzarella cheese. Make sure you are using the exact amount I share here.
- Try reduced-fat cream cheese! If you are sure you are following my recipe when it comes to your cheese amounts, yet you still get a greasy or separated result… try a lower-fat cheese next time. Sometimes just reducing the fat content can help prevent this from happening.
- Use lean chicken or remove the skin! My recipe calls for 2 (12.5-ounce) cans of white meat chicken, drained. By using a can, you really avoid the issue of the chicken not being lean or having skin. But, if you insist on using your own baked and shredded chicken or a rotisserie chicken, just make sure you use the lean meat and remove all the skin.
- Drain excess liquid from the cooked chicken. You will notice in the recipe, I specifically say “drained” chicken. The canned chicken does come in water so be sure to drain as much of that excess moisture out. You could even pat it with a paper towel to get as much moisture out as possible.
- Bake it for the recommended time, not longer. I really encourage you to follow the baking directions in this recipe. And, resist the urge to cook your dip longer if you see grease accumulating or your dish separating. Extending the bake time will actually make it worse.
- Skim off any excess oil during baking. If you notice grease accumulating, there is nothing wrong with taking some of that grease off with a spoon! This will help with that “separating” look.
What is the best thing to eat buffalo chicken dip with?
Buffalo chicken dip goes great with different dippers. You really can use just about anything! Here are some of my favorite options:
- Tortilla Chips: These chips are salty, crunchy, and perfect for scooping up the dip.
- Celery Sticks: Celery is crisp and refreshing, which contrasts nicely with the spicy dip. It’s a lighter choice for you more health-conscious eaters.
- Carrot Sticks: Like celery, carrot sticks are fresh and a bit sweet. They’re also a healthy choice if you are trying to keep nutrition in mind.
- Sliced Bell Peppers: Red, green, or yellow bell peppers are colorful and add a sweet, crispy touch to balance the dip’s spiciness. Don’t knock these veggies ’til you try them!
- Pretzels: Pretzels, whether big or small, have a salty and slightly chewy texture that goes well with buffalo chicken dip. I really love using flat pretzels!
- Crackers: You can use different types of crackers like pita chips, wheat crackers, or buttery crackers for dipping. I personally love the pita chips the most!
- Bread: Toasted bread can be cut into smaller pieces for dipping! This is a delicious way to make this appetizer a bit more hearty!
Heather’s Buffalo Chicken Dip
- 2 (12.5-ounce) cans white meat chicken, drained
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded mozzarella cheese
- 3/4 cup prepared ranch dressing, divided (or blue cheese dressing)
- 1/4 cup buffalo wing sauce
- Preheat the oven to 350°F and lightly grease a small baking dish (about 2 quarts). Combine the chicken, cream cheese, mozzarella cheese, and 1/2 cup of the ranch dressing in a medium sized bowl. Spread mixture into the the prepared dish and drizzle with the remaining 1/4 cup of ranch dressing. Drizzle buffalo sauce over top adding more or less to suit your taste. Bake for 20 to 30 minutes or until the dip is bubbly around the edges. Serve alongside celery sticks, corn chips, pita chips, or crackers.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.