Description
A versatile, meal-prep friendly buffalo chicken dip with a crispy cheddar and panko topping that freezes well and can be repurposed into multiple meals throughout the week.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie or thighs)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
- 2 cups sharp cheddar cheese, shredded from a block
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine softened cream cheese and ranch dressing. Mix until completely smooth using a hand mixer or fork.
- Add buffalo sauce to the cream cheese mixture and stir until fully incorporated and uniform in color.
- Fold in shredded chicken and half of the shredded cheddar cheese until evenly coated.
- Spread the mixture evenly into a 9×9 inch baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- In a small bowl, mix melted butter with panko breadcrumbs and parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake for 20 minutes until cheese is bubbly and topping is golden brown. Cover with foil if topping browns too quickly.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Ensure cream cheese is at room temperature for a lump-free dip. If the dip is too runny, squeeze excess moisture from the chicken or bake for an extra 5 minutes. The topping can be covered with foil if it burns before the center is hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
Keywords: buffalo chicken dip, meal prep, crispy cheddar, batch cooking, easy appetizer, freezer friendly, rotisserie chicken recipes