Smoky Chipotle Buffalo Chicken Dip
This creamy, spicy, and smoky dip features shredded chicken, cream cheese, buffalo sauce, and a hint of adobo for an extra kick. Perfect for sharing, it's baked until bubbly and topped with crispy bacon.
Equipment
- Large mixing bowl
- Oven-safe baking dish (8x8 inch or similar)
- Oven
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken recommended)
- 8 ounces cream cheese softened
- ½ to ¾ cup buffalo wing sauce adjust to taste
- 1.5 to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- ¼ cup ranch or blue cheese dressing (optional, for extra creaminess)
- 1-2 tablespoons adobo sauce (from a can of chipotles in adobo)
- 1 teaspoon smoked paprika
- ½ cup cooked, crumbled bacon for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, beat the softened cream cheese until smooth, then gradually mix in the buffalo wing sauce, adobo sauce, smoked paprika, and ranch/blue cheese dressing until well combined.
- Stir in the shredded cooked chicken and half of the shredded cheese.
- Spoon the mixture into an 8x8 inch oven-safe baking dish, sprinkle the remaining shredded cheese over the top, and then top with the crumbled bacon.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese is melted and lightly golden.
- Let the dip cool for 5-10 minutes before serving with your favorite dippers.
Notes
For a less spicy dip, reduce the amount of buffalo wing sauce and adobo sauce. Great served with tortilla chips, celery sticks, or bread rounds.