Very few appetizers can cause a feeding frenzy quite like this baked chicken dip. It’s creamy, cheesy, and dangerously scoopable—basically the social butterfly of party foods. Whether it’s game night, a potluck, or a lazy Sunday on the couch, this dip will have people abandoning the veggie platter faster than you can say “extra chips, please.”
Why This Recipe Works
- Unapologetically Addictive: This dip hits that perfect storm of creamy, cheesy, and savory. The shredded chicken brings the heartiness, while the bubbly golden top brings the drama. You’ll find yourself “taste testing” straight from the baking dish.
- Foolproof Preparation: Even if your cooking skills stop at “I own an oven,” you can pull this off. Everything gets mixed in one bowl, dumped in a pan, and baked until perfection.
- Customizable Chaos: Want more spice? Add jalapeños. Need a lighter version? Use Greek yogurt. It’s like a choose-your-own-adventure for snack lovers.
- Crowd Magnet: You know that dish everyone asks for the recipe of before they’ve even swallowed their first bite? This is that. Prepare for incoming texts that say, “What was in that chicken dip?!”
- Perfect Make-Ahead Magic: You can assemble it in advance, park it in the fridge, and bake it when you’re ready to impress without stress.
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese, divided
- 1/2 cup buffalo wing sauce (or your favorite hot sauce)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Optional: chopped parsley or cilantro for flair
Equipment Needed
- Medium mixing bowl
- Whisk or spatula
- 8×8-inch baking dish
- Oven (obviously)
- Measuring cups and spoons
- Spoon or rubber scraper
- Oven mitts (for avoiding regrettable life choices)
Instructions
Step 1: Preheat the Oven Like You Mean It
Preheat your oven to 375°F. Yes, it matters—this is where crispy edges and gooey centers are born. While it warms up, grease your baking dish lightly with a touch of oil or cooking spray. Think of it as insurance for easy scooping later. The magic of baked dips lies in the balance: hot enough to melt the cheese into submission, but not so hot that your masterpiece turns into chicken lava.
Step 2: Mix the Creamy Dream
In your mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use a whisk or spatula to stir until it’s smoother than a pickup line at a tailgate. This trio is the silky base that gives the dip its signature lusciousness. Add in the garlic powder, onion powder, paprika, and a pinch of salt and pepper for personality. You’re not just mixing ingredients—you’re orchestrating flavor harmony here.
Step 3: Invite the Chicken to the Party
Fold in your shredded chicken and pour in the buffalo sauce. Stir until every piece of chicken is coated like it’s ready for a night out. The sauce gives the dip its signature kick—tangy, spicy, and downright exciting. Tip: If you’re not into too much heat, start with half the sauce and add more after a taste test. You can always dial up the fire, but you can’t un-burn your tongue.
Step 4: Add the Cheesy Fireworks
Mix in the mozzarella and half of the cheddar cheese, saving the rest for the top. This combo ensures gooey pull-apart perfection. The mozzarella melts beautifully, while the cheddar adds that golden, slightly sharp punch. If cheese were a currency, this dip would be a millionaire. Every bite is a creamy, melty declaration of why cheese should have its own food group.
Step 5: Bake It Till It Bubbles
Spoon the mixture into your greased baking dish, spreading it evenly like frosting on a very savory cake. Sprinkle the remaining cheddar cheese on top. Pop it into the oven for 20–25 minutes, or until the edges are bubbling and the top is gloriously golden. When you pull it out, resist the primal urge to dive in immediately—give it at least 5 minutes to cool slightly. (I know, waiting is hard. But trust me, tongue burns are not cute.)
Step 6: Garnish, Serve, and Watch It Vanish
Sprinkle sliced green onions and maybe a touch of parsley if you’re feeling fancy. Serve it hot with sturdy dippers like tortilla chips, celery sticks, or even toasted baguette slices. As soon as it hits the table, stand back—you’re about to witness snack-time chaos. One bite, and everyone’s hooked. If there’s any left (there won’t be), it reheats like a champ the next day.
Tips and Tricks
Don’t Fear the Cream Cheese Block
Let your cream cheese soften at room temperature before mixing—it blends much more easily. Cold cream cheese will fight you like a toddler refusing bedtime, leaving lumps in your dip. Ten to fifteen minutes on the counter works wonders.
Chicken Choices Matter
Rotisserie chicken is your best friend here—it’s flavorful and perfectly tender. But if you’re a meal-prep hero with boiled or baked chicken breasts on hand, use those. Just season lightly before mixing. For an extra smoky flavor, use shredded grilled chicken or even leftover barbecue chicken.
Dial the Heat
Buffalo sauce gives the classic zing, but you can swap it out for BBQ sauce for a sweeter twist or ranch dressing for something milder. Mix and match sauces until you find your personality in dip form.
Storage Smarts
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for about 10 minutes or microwave in short bursts, stirring halfway. Tip: Add a sprinkle of fresh cheese before reheating to revive that gooey charm.
Make It Ahead
You can assemble everything a day in advance and refrigerate until ready to bake. It’s the ultimate stress-free move for parties—just slide it into the oven when guests start circling the snacks like hawks.
Recipe Variations
- BBQ Chicken Dip: Swap buffalo sauce for barbecue sauce and add a handful of chopped green onions for a sweet-and-smoky vibe. Perfect for backyard hangouts.
- Spicy Jalapeño Chicken Dip: Add diced jalapeños or a spoonful of chili flakes for heat that means business. Pair with cool celery sticks for balance.
- Bacon-Ranch Chicken Dip: Toss in crumbled bacon and replace the hot sauce with ranch dressing. It’s the dip equivalent of a cozy blanket and football Sunday.
- Tex-Mex Twist: Add a can of diced green chilies, a sprinkle of taco seasoning, and a mix of Monterey Jack and cheddar cheese. Serve with tortilla chips and watch it disappear.
- Lighter Greek Yogurt Version: Replace sour cream and mayo with Greek yogurt for a protein-packed, tangy upgrade that still delivers creaminess with fewer calories.
Frequently Asked Questions
Can I make this dip in a slow cooker?
Yes! Combine everything in your slow cooker, set it on low for about 2 hours, and stir occasionally. The cheese will melt into a creamy blend that stays warm for serving. It’s ideal for parties where you want the dip to stay hot longer than your guests’ attention spans.
Can I use canned chicken?
Absolutely. While fresh chicken offers the best texture, canned chicken can save you time in a pinch. Drain it well and fluff it with a fork before mixing. The flavor is easily enhanced by the sauce and seasonings, so no one will know you took the shortcut.
What’s the best cheese combo?
Mozzarella and cheddar are the dynamic duo here. Mozzarella gives you that gooey pull, while cheddar brings depth and saltiness. You can mix in a little pepper jack for extra zing or Monterey Jack for a creamier finish.
Can I freeze it?
Technically yes, but you’ll lose some of the creamy texture after thawing. If you must, freeze it before baking, wrapped tightly in foil, for up to a month. Thaw overnight in the fridge and bake as usual. It’s not perfect—but neither are we, and that’s okay.
What can I serve with it besides chips?
Oh, the possibilities! Try sliced baguette, pita wedges, pretzels, or crisp veggies like carrots and celery. If you’re living dangerously, spread it on toast for breakfast or use it as a sandwich filling—it’s a power move, honestly.
Summary
This baked chicken dip is creamy, cheesy, and just the right amount of unhinged in flavor. It’s the ultimate crowd-pleaser—simple to make, hard to stop eating, and guaranteed to earn you MVP status at any gathering. Bake it, serve it, and watch the dip diplomacy begin as everyone fights for the last scoop.
Velvety Baked Chicken Dip That’ll Steal the Snack Table
Course: Cooking4
servings10
minutes25
minutes300
kcalIngredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
1 cup shredded mozzarella
1 cup shredded cheddar, divided
1/2 cup buffalo sauce
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Salt and pepper to taste
2 green onions, sliced
Directions
- Preheat oven to 375°F and grease baking dish.
- Mix cream cheese, sour cream, and mayo until smooth.
- Add garlic powder, onion powder, paprika, salt, and pepper.
- Stir in shredded chicken, buffalo sauce, mozzarella, and half the cheddar.
- Spread into dish and top with remaining cheddar.
- Bake 20–25 minutes until bubbly and golden.
- Garnish with green onions and serve hot with chips or veggies.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
