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Easy Buffalo Chicken Dip with Tortilla Chips

easy buffalo chicken tailgate dip with tortilla chips - featured image

This easy buffalo chicken tailgate dip with tortilla chips is the kind of recipe that makes you look like a hero without actually doing much. It’s salty, creamy, spicy, and totally addictive.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 2 cups cooked chicken, shredded
  • 1/2 cup hot sauce (such as Frank’s RedHot Original)
  • 1/4 cup ranch dressing
  • 1 1/2 cups shredded cheddar cheese, divided
  • 34 green onions, sliced
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Tortilla chips for serving

Instructions

  1. Soften the cream cheese by letting it sit at room temperature for 20 minutes or microwaving for 15-20 seconds until soft but not melted.
  2. Shred the chicken using two forks if using a rotisserie chicken, or drain and fluff canned chicken.
  3. In a mixing bowl, combine softened cream cheese, hot sauce, ranch dressing, garlic powder, and a pinch of black pepper. Mix until smooth using a hand mixer or wooden spoon.
  4. Fold in the shredded chicken and 1 cup of shredded cheddar until evenly distributed.
  5. Transfer the mixture to a microwave-safe bowl or oven-safe baking dish.
  6. Sprinkle the remaining 1/2 cup of cheddar over the top.
  7. Cook until hot and bubbly: Microwave on high for 2 minutes, stir, then microwave for another 1-2 minutes. OR bake at 350°F for 15-20 minutes until edges are bubbly and top is lightly golden.
  8. Garnish with sliced green onions and serve immediately with tortilla chips.

Notes

For a smoother texture, shred your own cheddar cheese instead of using pre-shredded. The dip can be made ahead and refrigerated overnight; reheat before serving. To keep warm for parties, transfer to a small slow cooker set to warm. If the dip is too thick, add a splash of milk or extra hot sauce. If too thin, add more cheese.

Nutrition

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