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Baked Sriracha Chicken Dip is a little bit spicy and a lot a bit cheesy! It’s the perfect make-ahead appetizer recipe idea for Super Bowl Snacks!
Baked Sriracha Chicken Dip is the melty-cheesy-spicy goodness you want all year round, but especially during football weekends! It’s great since you can make this the night before, pop in the oven on the day your serving, and pair it with tortilla chips or celery stick for the low carb/keto eaters.
When I was in middle and high school my parents would host our youth group’s Super Bowl Party. It was always a big hit, with lots and lots of people coming. Mostly for the snacks, some for the actual game. I mean, I think Super Bowl is missing a word; it should be called Super (Snack) Bowl!
I’ll show you just how easy this recipe is, and the best tips for making it ahead of time.
How to Make Baked Sriracha Chicken Dip:
- Cream Cheese
- Rotisserie Chicken
- White Cheddar
- Yellow Cheddar
Let’s start by plopping some ranch and cream cheese in a big bowl. You’ll notice there is shredded chicken below as well.
This recipe used a leftover Rotisserie Chicken, but you could also shred or dice up some Ranch Grilled Meal Prep Chicken.
Now, dump in a quarter cup of Sriracha Sauce.
What is Sriracha Sauce?
It’s a paste made from chili peppers, vinegar, garlic, sugar, and salt. It originated in Thailand, and is served on anything that sits still! Just kidding, but if you love it as much as I do, you use it on everything.
It’s not too hot – just spicy enough. It adds the perfect heat to a bowl of Beef & Broccoli Ramen Noodles!
Stir all this up with a spatula and really get it combined. My cream cheese was “room temperature” but, it was COLD that day! So, there were lots of chunks in the mix, which worked out very well!
Shred up both white and yellow cheddar cheese. I like the combo of the two flavors and the colorful addition of the yellow cheese.
Pour all this into a buttered baking dish, like this round one with a basket for taking on the go!
Smooth out the top and it’s ready to be baked.
At this point, you could cover it with plastic wrap and store it in the fridge until you’re ready to bake it.
What Other Appetizers Can You Make Ahead?
You’ll bake the chicken dip at 350˚ for about 20 minutes. If you’re baking from the fridge, place the baking dish on a sheet pan and in a COLD oven. Then, set the oven temperature to 350˚ and let it bake for 25 minutes, or until golden bubbly on top!
Finally, take it out of the oven and serve this piping hot deliciousness with tortilla chips or celery sticks for the keto/low carb lifestylers. Speaking of tortilla chips – get the hearty kind, maybe even the scoop kind! These were too thin and were breaking a lot. Such a let down to have to top each chip with dip!
If you end up with leftover dip, roll it up into some lettuce for a quick lunch idea the next day.
Need some more ideas on how to use Buffalo Chicken Dip recipes?
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/4 cup sriracha sauce
- 2 cups shredded chicken breast
- 2 cups shredded mixed yellow and white cheddar cheese
- Preheat the oven to 350˚
- In a mixing bowl combine cream cheese, ranch, sriracha, and chicken until mixed well.
- Add shredded cheddar and mix again.
- Pour into a 2 quart casserole dish.
- Bake at 350˚ for 20+ minutes, or until golden brown and bubbly.
- Serve with tortilla chips or celery sticks.
If you want to make this ahead of time, cover the casserole dish with foil and place in the fridge. When you are ready to bake, place the baking dish on a sheet tray and place in a COLD oven. Turn your oven to 350˚ and bake for a total of 25+ minutes, or until golden brown and bubbly.
Keywords: baked sriracha chicken dip