Vegetarian Buffalo Chicken Dip

Total time40 min

Prep time15 min

Cook time25 min

This creamy, tangy dip bakes up bubbling at the edges with a golden, melted cheddar top that's impossible to resist. Tangy hot sauce and cool ranch dressing blend into the smooth cream cheese base, giving every scoop that classic buffalo-style kick balanced by rich, savory creaminess. Sliced green onions add a fresh, sharp finish right before serving, and it's built to be scooped straight from the baking dish with tortilla chips, celery sticks, or crackers. It's a crowd-pleasing party favorite that fits neatly into a vegetarian spread, so you can set it out with confidence alongside your other appetizers. Warm, cheesy, and packed with flavor in every bite, it's the kind of dip that disappears fast.

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Ingredients

8 servings

2 cups cooked chicken, shredded
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Chef's tip
Check the package. If the product is precooked, stir it in near the end and heat it through. If it is uncooked, cook it in the recipe just as the chicken is cooked, using the package times as a doneness guide.
8 oz cream cheese, softened
½ cup hot sauce (such as frank's redhot)
½ cup ranch dressing
1 cup cheddar cheese, shredded, divided
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 tbsp sliced green onions (optional)
tortilla chips, celery sticks, or crackers, for serving

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish and set aside.
2
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and lump-free, about 1 minute.

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