Layered Buffalo Chicken Bean Dip

I am SO happy October is here!

September and October are probably my two favorite months of the year. I know it’s incredibly basic, but this time of year is my favorite and I won’t apologize for it! I loved the change of seasons before it was popular! Hah.

This month is shaping up to be another busy one. Whew. I am sleepy just thinking about it. The goods news is that most of the stuff going on is fun stuff. I’m still trying to come up with a themed Halloween costume for the boys. Kieran wants to be Spider-Man again (eye roll), but I’m trying to talk him into something new. Something that we can incorporate Finn into. We’ll see.

Another thing I love about fall? FOOTBALL.

Yes, we are a football-lovin’ family. I know it’s not for everyone, but for us? It’s the best way to spend a Sunday. We usually get into comfy Eagles gear, load up with fun fall beers, and lots of yummy snacks. Even Kieran has been getting into it this year.

One thing I am completely obsessed with is buffalo chicken. I LOVE IT. If you do a keyword search for “buffalo chicken,” you’ll see just how many ways I’ve incorporated those flavors into various meals. And I’m not done yet! In addition to today’s layered buffalo chicken bean dip (!!!), I have a few more buffalo-themed things coming your way. I can never get enough, and hopefully you can’t either!

This dip is a riff on the classic layered bean dip. We’ve all had it. I personally love it, but I do like it when I can do a little switcheroo on a classic recipe. And that brings me to this recipe.

Not only do I layer in buffalo chicken, ranch dressing, and blue cheese, but I also serve the dip HOT. Trust me, guys. It makes the flavors sing. Plus, who doesn’t love gooey layers of creamy refried beans, ranch cream cheese, and melted cheese?! If you don’t, maybe we can’t be friends?

Juuuust kiddddding.

That’s exactly what is so great about dips like this: there is something for everyone. For instance, Dan is not a huge bean guy, but I LOVE them. So, when eating this, he stayed closer to the top and I dug all the way down to the bottom of the dish with reckless abandon. I leeeeerve beans.

You can also customize this! If you want to go vegetarian, like the original layered bean dip, skip the bacon and just skip the chicken layer altogether. Instead, bump up the buffalo sauce in the other layers! Add more to the bean layer and add some to the cream cheese layer – you’ll still get those awesome buffalo flavors without the meat.

I love to prep this recipe ahead. For instance, last weekend, we had two flag football games to attend for Kieran. Before heading out, I prepped the bean, cream cheese, chicken, and cheese layers in the baking dish and popped it in the fridge. When we got home a couple hours later, I took the dish out of the fridge while the oven preheated and simultaneously prepped the cold toppings.

A quick bake in the oven to warm everything up until gooey was all it took before we add this glorious bowl of yum to munch on.

I highly recommend you do the same soon.

T’is the season, after all!

Layered Buffalo Chicken Bean Dip

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5 from 1 review

• Author: Molly
• Total Time: 30 minutes
• Yield: 8-10 servings 1x

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Description

This layered buffalo chicken bean dip is a mash up of the classic bean dip and buffalo chicken dip! It’s loaded with spicy-tangy flavor and has something for everyone. Perfect for your next party or tailgate!

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Ingredients

Scale 1x2x3x

For Bean Layer:

• 1 (15-oz) can refried beans
• ¼ cup buffalo hot sauce

For the Ranch Cream Cheese Layer:

• 1 (8-oz) block of cream cheese, softened
• ⅓ cup ranch dressing
• Pinch of salt

For the Buffalo Chicken Layer:

• 2 cups cooked and shredded chicken (See NOTE)
• ½ cup buffalo hot sauce

For the Cheese Layer:

• 1 ½ cups shredded cheddar or jack cheese (or a combo)
• 4 strips bacon, cooked and crumbled

For the Cold Toppings:

• 1 avocado, diced
• 4 scallions, diced
• ½ cup cherry tomatoes, halved or diced
• ¼ cup blue cheese crumbles (optional)
• ¼ cup ranch dressing, for drizzling
• Additional buffalo hot sauce, for drizzling

Tortilla chips, crackers, and/or veggies for dipping

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Instructions

For the Bean Layer:

1. Preheat the oven to 375°F and spray a large baking dish with nonstick spray.
2. Mix together the beans and hot sauce until well combined. Spread evenly over the bottom of the baking dish.

For the Ranch Cream Cheese Layer:

1. Wipe out the bowl used for the beans and add the cream cheese and ranch dressing. Stir well to combine. Season with a little salt.
2. Spread in an even layer on top of the bean layer in the baking dish.

For the Buffalo Chicken Layer:

1. Wipe out the same bowl again (if a little ranchy cream cheese is left in the bow, it won;t hurt anything). Add the chicken and buffalo sauce and toss to combine.
2. Spread the chicken out in an even layer on top of the cream cheese layer in the baking dish.

For the Cheese Layer:

1. Top the buffalo chicken layer with the shredded cheese and crispy bacon.
2. Bake the dip in the preheated oven for 15-20 minutes or until everything is warm and gooey and the cheese is thoroughly melted.

For the Cold Toppings:

1. Top the hot dip with the diced avocado, scallions, tomatoes, and blue cheese.
2. Drizzle the ranch and buffalo sauce over top, as you like.

Serve the dip warm with desired dippers on the side.

Notes

This is a great recipe to use up leftover chicken. You can also use a store-bought rotisserie chicken here. I’ve done both and both versions are great!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: dip