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Layered Buffalo Chicken Dip

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  • 1 (16-ounce) can refried beans (or you can totally use homemade!)
  • 2 tablespoons buffalo wing sauce
  • 1 (8-ounce) block cream cheese, softened
  • cup freshly grated mozzarella cheese
  • 1/4 cup  ranch dressing
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup cooked, shredded chicken
  • 1 cup  freshly grated white cheddar cheese
  • 2 green onions, thinly sliced1/4 cup blue cheese dressing
  • 2/3 cup buffalo wing sauce, plus extra for drizzling
  • 2/3 cup grilled or roasted corn
  • 1/3 cup crumbled gorgonzola cheese
  • 4 slices cooked bacon, crumbled
  • 1/3 cup wing sauce, for drizzling
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • tortilla chips, pita chips, crackers for serving


  • Preheat the oven to 350 degrees F. Spray a baking dish with nonstick spray. I used a 7-cup clear baking dish so you could see the layers, but you can use whatever you’d like! it should be about 4 inches deep.
  • Stir together the refried beans and wing sauce. Spread it in the baking dish as the first layer.
  • Mix together the cream cheese, mozzarella and ranch dressing. Gently spread it on top of the beans.
  • Mix together the cream cheese, 3/4 cup of the cheddar, chicken, wing sauce, blue cheese dressing and green onions. Gently spread it on top of the cream cheese layer. Top with remaining cheddar. Drizzle some extra buffalo wing sauce on top. Bake for 20 to 25 minutes, until bubbly and golden and cheese.
  • When the dip comes out of the oven, top it with the corn, gorgonzola, bacon, wing sauce, green onions and cilantro. Dig in!


[slightly adapted from serious eats]

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