This Baked Buffalo Chicken Dip uses Deli chicken salad to add a delicious twist to a potluck favorite!
Every family has a signature dish that they are known for that they get asked to bring to events. The recipe in this house that all of our friends and family eagerly await from our kitchen is our Baked Buffalo Chicken Dip. We have been taking this to gatherings for years and it never disappoints.
It is a great recipe because it is different than the traditional buffalo chicken dip that people usually make. All of the ingredients are combined together before they are baked to warm, delicious perfection!
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About the Deli Chicken Salad
The first time that I was going to make this recipe, I was so excited until I went to the deli to get three cups of chicken salad and realized that pre-made chicken salad was a lot more expensive than I thought it would be. I realized at the same time that chicken salad was also really easy to make.
If you can find deli chicken salad that isn’t ridiculously priced, use that. But if you want to make your own, use the recipe for Best Chicken Salad Ever. Simple to make and just the right amount for this recipe!
How to Make Baked Buffalo Chicken Dip
With the chicken salad made or on hand, the Baked Buffalo Chicken Dip can be assembled quite quickly. Preheat the oven to 375 degrees F, lightly spray a medium casserole dish or dutch oven with cooking spray, and set aside.
In a medium bowl, combine the softened cream cheese, wing sauce, sour cream, and powdered ranch dressing. Stir until mostly smooth. It’s not possible to get all of the lumps out, but the smaller they are, the better.
Fold in the entire three cups of chicken salad. Stir until combined.
Fold in the shredded cheese. Shredded cheddar, cheddar-jack, colby jack or even a mixture of mozzarella and cheddar can be used for this recipe.
Mix it all together until it is well blended and transfer it into the prepared baking dish. Smooth out the top and put it into the preheated oven on the middle rack, uncovered.
Bake for about 45 minutes at 375 degrees F until heated through and bubbling. Remove from oven and cool slightly before serving.
Baked buffalo chicken dip is best served warm with Scoops, tortilla chips, crackers or even veggies if that’s what you like. There never seem to be any leftovers so make sure you get some while you can. Enjoy!
Other Appetizer Recipes You May Enjoy
Bite Sized Sausage Rolls – the BEST bite sized sausage rolls that I have ever tasted. Yum.
Southwest Egg Rolls – Delicious in the deep fryer OR the Air Fryer and so easy to make.
Party Pretzel Bites – these delicious little bites are addictive and always welcomed at any gathering.
Quick and Easy Bruschetta – restaurant quality Bruschetta is hiding in the ingredients in your refrigerator!
Easy Homemade Ranch Dip – just seven simple pantry ingredients to create a delicious and easy Homemade Ranch Dip!
Baked Buffalo Chicken Dip
This Baked Buffalo Chicken Dip uses Deli chicken salad to add a delicious twist to a potluck favorite!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 12 servings
Calories: 223kcal
Ingredients
- Cooking spray
- 8 oz cream cheese softened
- 1/2 cup hot wing sauce Frank’s Wing Sauce works well
- 1/2 cup sour cream
- 1 tbsp powdered ranch dressing mix
- 3 cups chicken salad from the deli or 1 recipe Best Chicken Salad Ever
- 2 cups shredded cheddar or cheddar-jack cheese
- Scoops or tortilla chips for serving
Instructions
Preheat oven to 375 degrees F. Spray a medium casserole dish with cooking spray.
In a medium bowl stir cream cheese until smooth and without lumps.
Add wing sauce, sour cream and ranch dressing mix, stirring until well combined.
Fold in chicken salad and cheese.
Transfer to prepared casserole dish and smooth down the surface.
Bake in preheated oven 45 minutes until heated through and bubbling.
Serve warm with scoops or tortilla chips. Enjoy!
Notes
Adapted from a recipe by Sandra Lee.
Nutrition *
Calories: 223kcal | Carbohydrates: 4g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1195mg | Potassium: 264mg | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 0.3mg
* The information shown is an estimate provided by an online nutrition calculator.
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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