Buffalo Chicken Dip Croissants
Flaky, buttery croissants meet creamy, spicy buffalo chicken in this irresistible twist on a classic flavor combo. Stuffed with a rich blend of shredded chicken, cream cheese, melty mozzarella, and sharp cheddar, these croissants deliver the perfect balance of heat and tang, all wrapped in a golden, crispy shell. A finishing touch of ranch garlic butter takes every bite to the next level—savory, garlicky, and utterly indulgent. Serve them warm with a side of ranch for dipping, and watch them disappear in no time!
Servings: 6
Ingredients
- 6-8 croissants
- 1 cup ranch dressing for dipping
Buffalo Chicken Dip Filling
- 16 oz cream cheese softened
- 2 cups shredded chicken cooked
- 1 cup mozzarella cheese shredded
- 1 cup mild cheddar cheese shredded
- 1/2 cup ranch dressing
- 1/4 cup buffalo hot sauce
- 1/4 cup chives minced
- 1 tsp pepper
Ranch Garlic Butter
- 6 tbsp butter melted
- 1 tbsp ranch dry seasoning
- 1 tsp garlic minced
Garnish
- Chives minced
Instructions
Ranch Garlic Butter
- Mix together the ingredients listed under “Ranch Garlic Butter “and set aside.
Buffalo Chicken Dip Filling
- In a bowl add all the ingredients listed under “Buffalo Chicken Dip Filling.”
- Once thoroughly mixed, transfer to a pipping bag and set aside.
- TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
Assemble
- Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
- Fill the openings in the croissants with the Buffalo Chicken Dip Filling to the best of your ability.
- Brush on the ranch garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
- Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
- Once baked, top with remaining ranch garlic butter and green onion.
- Serve while warm and enjoy!