Elina’s Buffalo Chicken Dip

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  • 1 (8 oz.) package of cream cheese, softened
  • 16 oz. sour cream (2 cups)
  • 1 cup creamy salad dressing (Ranch, Blue Cheese, Green Goddess, etc.)
  • 2 1/23 cups shredded cooked chicken
  • 2 cups shredded cheese (I usually use a mixture of Mozzarella and Parmesan)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup Buffalo hot sauce (more or less to taste)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the cream cheese, sour cream and salad dressing until smooth. If the cream cheese is softened, you shouldn’t have any trouble mixing it. You can also use a standing mixer or a hand mixer.
  3. Fold in the chicken and cheeses.
  4. Add the buffalo sauce, tasting it and adding more or less, depending on hot hot you want it to be. At this point, taste it for seasoning and add salt if you want to. I usually don’t.
  5. Scoop out the mixture into a 2 quart sized baking dish. Bake, uncovered, in the 350 degrees Fahrenheit oven, for 30 – 40 minutes, until bubbly.
  6. Serve with tortilla chips or a mixture of vegetables, such as celery or carrots sticks, bell peppers, cherry tomatoes, cauliflower, etc.
  7. You can prep the Buffalo Chicken Dip ahead of time, store it in the refrigerator and then bake it when you’re ready to serve it. Bring the cold mixture to room temperature before baking it.