Buffalo Chicken Dip

Method

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1. Heat the oven to 190°C / 375°F.

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2. Beat the softened cream cheese in a bowl until completely smooth and lump-free. Do not skip this or the dip will be grainy.

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3. Beat in the hot sauce and ranch dressing until uniform and pale orange.

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4. Fold in the chicken, garlic, half the cheddar, half the mozzarella and half the blue cheese.

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5. Spread into a 20 cm baking dish and level the surface.

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6. Scatter over the remaining cheeses.

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7. Bake 22 to 25 minutes until bubbling vigorously at the edges and golden on top.

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8. Rest 5 minutes, scatter with spring onions, and serve hot with chips and raw vegetables.

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Chef’s Tips

• Rotisserie chicken is the standard shortcut and gives better flavour than plain poached breast.
• Frank's RedHot is the traditional sauce. Thicker sauces like sriracha change the texture entirely.
• For a stovetop version, melt everything together in a saucepan and transfer to a slow cooker on low.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cold beer
• Celery and carrot, for the cooling crunch
• Tortilla chips or toasted baguette

Storage & Reheating

Refrigerate up to 3 days. Reheat covered at 180°C / 350°F for 15 minutes, or in a microwave in bursts, stirring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.