Kat’s Buffalo Chicken Dip

I have THE PERFECT DIP for the Big Game tomorrow. It is so simple and, oh, so bad for you. A girlfriend brought this dip to my birthday get together last June at Balboa Park. I don’t think it lasted 10 minutes! So, when I had a ton of cooked chicken leftover from making stock this past week, the hubs was insistent we make Kat’s Buffalo Chicken Dip. Kat was not only kind enough to share this recipe (she certainly doesn’t claim it as her own, but I’m giving her credit), she’s allowing me to blog about it in order to share it with the world. She doesn’t use the green onions and she may use mayo instead of sour cream for the ranch mix, other than that, this is hers. Make this, trust me, you’ll both thank me and hate me for it. But, you know what? There is only one Big Game a year, treat yourself!

Here is a little tune to get you excited about tomorrow!

Let’s Get it Started – The Black Eyed Peas

Kat’s Buffalo Chicken Dip

You’ll need:

  • 8 oz. softened cream cheese
  • 1 cup Louisiana Hot Sauce
  • 1 cup ranch dressing (use the HVR powdered mix with sour cream)
  • 1 roasted chicken, shredded
  • 1 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • chips
  • beer, for drinking, it’s not actually IN the dip


Preheat oven to 350 degrees.

In a large saucepan over medium heat, combine the cream cheese, Lousiana hot sauce and ranch dip until melted.



Add the chicken and cheddar cheese to the sauce pan and mix until combined. Cook over medium heat until heated through and bubbling.



Transfer dip to a casserole dish.


Place in oven and cook for about 20 minutes, until hot and bubbly. Add green onions.


Serve with potato chips (or just eat it with a spoon) and a cold beer.


Because I’ve lived in Washington state, I am cheering for the Seahawks tomorrow. Who are you rooting for? May the best team win!