…But Chickens Don’t Have Lips
Chicken lip dip wasn’t something I grew up eating, but the moment I had it in high school I was addicted. I remember the moment of my first taste fondly… I was at a friend’s house to swim in her pond and another friend brought a dish of chicken lip dip. Wrapped in a towel after coming out of the water, I grabbed a chip and took a big scoop of this “lip dip”. My mind. Was. Blown. It was cheesy, salty, spicy, savory – it was everything all at once that I desperately needed more of.
That night, I hopped on our family computer and started looking up recipes, finding a few options to try out the next week. My first attempt was honestly not that great, but it started my passion of perfecting the chicken lip dip.
What Are Chicken Lips?
Speaking of chicken lip dip, what is a chicken lip anyways? I grew up in southeast Iowa, home of the “chicken lip”. It’s a thin chicken strip covered in buffalo sauce. It’s one of those phrases that was nomenclature growing up that I didn’t realize was local until I went to college. Over the years, I’ve stuck with the term since it feels reminiscent of my upbringing and is more fun to say.
Perfecting the Recipe
Since my first attempt making chicken lip dip, I’ve made countless times. It’s become my go-to for parties, I’ll make it for snacking on during football games, and after moving to Chicago made it for office potlucks. With all that practice, this is essentially my signature dish. I can make it in my sleep at this point! It was a perfect level of cheesiness, spiciness, and is jam-packed with chicken.
The Supplies
Chicken Lip DipIngredients
To make this buffalo chicken dip, you’ll need the following ingredients:
- Cream cheese
- Ranch dressing or ranch-flavored vegetable dip
- Shredded cheddar cheese
- Hot sauce (I prefer Frank’s Red Hot)
- Shredded rotisserie chicken
- Chips, celery, and carrots for serving
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this baked ranch mix, you’ll need the following pieces of equipment:
Buffalo Chicken Dip Recipe Tips
When making a batch buffalo chicken dip, here are a few tips to help out:
- I strongly believe in buying a rotisserie chicken any time I need shredded chicken. The time save is absolutely worth every penny and it’s guaranteed to be delicious. That said, if it’s difficult to get a rotisserie chicken when you need it, there are a couple options to look for. Check the deli section for pre-grilled chicken or buy chicken breasts, season with salt and pepper, and roast them at 425°F for 25 minutes.
- To quickly soften the cream cheese, remove the cream cheese from the packaging and put it in a bowl. Roughly cube the cream cheese and microwave for 10-15 seconds.
- For the cheddar, try grating the cheese yourself! It will melt more evenly and you can opt for a cheddar you love!
- Alternatively, if you purchase pre-shredded, give it a rinse before adding it to the dip. Place the cheese in a sieve, rinse it under cool water, and then dry it well with a kitchen towel. This will remove the non-binding agent used on pre-shredded cheese that keeps it looking nice in the package. It will give a similar result as fresh-shredded!
Common Recipe Questions
Q: Can I make this recipe ahead of time?
- A: Absolutely! Mix the ingredients together and transfer the dip into the casserole dish. Cover the dish with cling wrap and refrigerate until ready to serve, up to 1 day. Then, bake according to the recipe.
Q: Does this recipe work in a slow cooker?
- A: It does! If you need this recipe to stay warm for awhile, I recommend using a slow cooker! Assemble the dip is instructed and then transfer to the bowl of a slow cooker. Sprinkle the cheddar cheese on top, cover, and heat on high for 30 minutes. Reduce the heat to “keep warm” and enjoy!
Chicken Lip Dip Recipe Details
When it comes to chicken lip dip, it’s all about the balance of creaminess, spiciness, and chickeniness. This recipe has been years in the making. Adjusting values to get to the perfect amount of each. It’s rich and creamy, a tad spicy, and full of chicken!
Shred the Chicken
As far as the chicken goes, I have strong thoughts on what you should use. I always use a rotisserie chicken from the grocery store. It’s guaranteed to have perfectly moist meat to use. It’s well seasoned and more economical. You can use the rest of the chicken for your next meal and have a carcass to make chicken stock with too. Shred enough of the chicken to match the amount needed for the recipe. I usually use the breast meat, but use whatever part is your favorite!
Mix and Bake the Dip
Once the chicken meat is shredded, the rest of this buffalo chicken dip comes together in a snap. Add the softened cream cheese, ranch dressing, hot sauce, part of the shredded cheddar cheese, and the chicken to a mixing bowl. Mix the ingredients until everything is evenly distributed.
Transfer the chicken lip dip to a 1.25 quart casserole dish, using a silicone spatula to even it out. Top with the remaining cheddar cheese and bake. The cheese will be bubbly and the dip will be melty. Serve this dip with lots tortilla chips, celery sticks, and carrots for dipping.
Love buffalo chicken dip? Here are a couple other variations to try:
If you make a batch of chicken lip dip, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
Buffalo Chicken Dip (Chicken Lip Dip)
Description
Creamy buffalo chicken dip (also known as chicken lip dip) that's perfectly spicy. It's the perfect appetizer or snack for game days, parties, or movie nights.
Ingredients
Instructions
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Preheat your oven to 350°F and set out a 1.25 quart casserole dish.
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In a large bowl, mix the cream cheese, ranch dressing, hot sauce, and 1 cup of the shredded cheddar cheese until well combined.
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Add the shredded chicken and mixing until the chicken is evenly distributed throughout the dip.
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Transfer the mixture to the casserole dish and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
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Bake for 25-27 minutes, until for the cheddar cheese is melted and the edges begin to bubble.
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Let the dip sit at room temperature for 5 minutes, until the dip stops bubbling. Serve warm with tortilla chips, celery, and carrot sticks on the side.
