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Buffalo Chicken Dip Recipe
If you need a fast, crowd‑pleasing appetizer that disappears in minutes, this Buffalo Chicken Dip Recipe gives you all the flavor of classic wings in a creamy, cheesy, hot party chicken dip that’s almost embarrassingly easy.
What Makes This Buffalo Chicken Dip So Special?
This Buffalo Chicken Dip Recipe is my go‑to when the game is on, the kids are home from college, or the neighbors “just happen to stop by.” It tastes like your favorite buffalo wings met your coziest cheesy casserole and decided to show up with chips.
It’s a baked buffalo chicken dip, loaded with shredded chicken, cream cheese, hot sauce, ranch, and a generous amount of melted cheese. Think creamy buffalo chicken dip with just enough heat to make you reach for another scoop, but not so spicy that Grandma can’t enjoy it.
You can serve it at:
- Game day watch parties
- Holiday gatherings
- Summer cookouts
- Potlucks or office snack tables
- Or, honestly, any random Tuesday when you’re craving spicy chicken dip
What I love most? This easy buffalo chicken dip uses simple, everyday ingredients—rotisserie chicken, a bottle of hot sauce, some cream cheese—and turns them into a gooey, cheesy buffalo chicken dip that feels like a treat but comes together in about 15 minutes of hands‑on prep.
If you’re trying to lighten things up a bit, I’ll show you a few ways to make a “lighter” creamy version using Greek yogurt and reduced‑fat cheese, without losing that classic wing flavor you’re craving.
Why You’ll Love This Buffalo Chicken Dip Recipe
- Perfect for game day: This game day dip holds up well on the table and stays creamy as it cools.
- Super easy: Uses cooked or rotisserie shredded chicken, so there’s very little actual cooking.
- One pan, fewer dishes: Mix it in a bowl, then bake in one skillet or baking dish.
- Customizable heat level: Easily turn it into extra hot buffalo chicken dip or keep it mild for kids.
- Ultra creamy and cheesy: Cream cheese, ranch, and lots of cheese give you that rich, oven baked chicken dip texture everyone loves.
- Great for feeding a crowd: This appetizer buffalo chicken dip stretches a couple of chicken breasts into enough to feed 10–12 snackers.
- Make‑ahead friendly: You can assemble it earlier in the day (or even the night before) and just bake before guests arrive.
- Works in the oven or slow cooker: The recipe below is baked, but I include a slow cooker buffalo chicken dip variation too.
- Gluten‑friendly: Naturally gluten‑free as long as you serve it with gluten‑free dippers.
Ingredients for the Best Creamy Buffalo Chicken Dip
Here’s what you’ll need for this cheesy buffalo chicken dip. I’ll add a few notes, because after a lot of batches over the years, I’ve learned what makes the biggest difference.
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3 cups cooked shredded chicken
- Rotisserie chicken works beautifully (Costco fans, you know what I mean).
- You can also use leftover baked chicken or even poached chicken breasts.
- Canned chicken works in a pinch; just drain it very well.
-
8 oz (1 block) cream cheese, softened
- Use full fat for the richest, creamiest texture.
- You can use reduced‑fat, but skip fat‑free—it doesn’t melt nicely.
-
½ cup sour cream or plain Greek yogurt
- Sour cream gives a classic tangy flavor.
- Whole milk Greek yogurt is a great “lighter” option that still tastes rich.
-
½ cup ranch dressing
- This is your “ranch buffalo chicken dip” base.
- Use a brand you really like (I tend to reach for Hidden Valley or homemade).
-
¼ cup crumbled blue cheese (optional, plus extra for topping)
- For a blue cheese buffalo dip, add this for that true wing‑night flavor.
- Skip it if your crowd isn’t into blue cheese.
-
½–¾ cup buffalo hot sauce
- Frank’s RedHot is the classic choice and what most people expect.
- Use ½ cup for medium heat; bump to ¾ cup for a spicy chicken dip.
-
1 cup shredded sharp cheddar cheese, divided
- Sharp cheddar gives the best flavor payoff.
- Save about ¼ cup for the top.
-
½ cup shredded mozzarella or Monterey Jack cheese
- This adds that lovely cheese pull factor and extra creaminess.
-
½ teaspoon garlic powder
-
¼ teaspoon onion powder
-
¼ teaspoon black pepper
-
Salt to taste (often you won’t need much because the cheeses and sauces are already salty)
-
2 green onions, thinly sliced (for topping)
- Adds color and a fresh bite to balance the richness.
Substitution Ideas
- Make it lighter: Use reduced‑fat cream cheese and Greek yogurt instead of sour cream; keep the cheddar for flavor.
- No ranch on hand? Use ¼ cup mayo + ¼ cup sour cream + a pinch of dried dill, parsley, and garlic powder.
- More heat: Add a pinch of cayenne or a few dashes of your favorite hot sauce on top before baking.
Step‑by‑Step Directions
This baked buffalo chicken dip is very forgiving, so don’t stress. If you can stir, you can make it.
-
Preheat the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9‑inch baking dish (or an 8‑inch cast iron skillet) with cooking spray or a thin swipe of oil. -
Soften the cream cheese
Place the cream cheese in a medium mixing bowl.
If it’s still cold, microwave it for 15–20 seconds until it’s soft and easy to stir. Soft cream cheese is the secret to a smooth, creamy buffalo chicken dip. -
Mix the creamy base
Add the sour cream (or Greek yogurt), ranch dressing, garlic powder, onion powder, and black pepper to the bowl.
Stir until the mixture is smooth and well blended.
If you’re using blue cheese, stir in half of it here for a true blue cheese buffalo dip flavor. -
Add the hot sauce
Pour in ½ cup of buffalo hot sauce and mix well. Taste a tiny bit (careful, it’s rich).
Want it hotter? Add up to ¼ cup more hot sauce.
This is your chance to customize your hot buffalo chicken dip before the cheese goes in. -
Fold in the chicken and cheese
Add the shredded chicken, ¾ cup of the cheddar, and all the mozzarella or Monterey Jack.
Gently fold everything together until the chicken is coated and the cheese is evenly distributed.
The mixture will be thick—that’s exactly what you want for a creamy, cheesy buffalo chicken dip. -
Transfer to the baking dish
Spoon the mixture into your prepared dish or skillet.
Use a spatula to smooth the top into an even layer.
Sprinkle the remaining cheddar and the rest of the blue cheese (if using) evenly over the top. -
Bake until bubbly
Bake at 350°F for 20–25 minutes, or until the dip is hot and bubbling around the edges and the cheese on top is melted and starting to brown slightly.
If you like a more golden top, you can broil for 1–2 minutes, watching closely. -
Garnish and serve
Remove from the oven and let the dip rest for about 5 minutes so it thickens slightly—it will be molten hot.
Sprinkle with sliced green onions.
Serve warm with tortilla chips, celery sticks, carrot sticks, toasted baguette slices, or sturdy crackers.
You know what? I also love scooping this shredded chicken dip with thick ridged potato chips when I’m feeling nostalgic. It tastes like a tailgate party in a bowl.
Servings & Timing
- Yield: About 10–12 appetizer servings
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Total Time: 35–40 minutes
If you’re hosting a big party, I suggest making a double batch in two dishes. One can stay in the oven on “warm” while the first skillet disappears.
Fun Variations to Try
Once you’ve made this Buffalo Chicken Dip Recipe once, you’ll probably start playing with it. Here are some easy twists:
- Slow Cooker Buffalo Chicken Dip: Mix everything in a slow cooker and cook on LOW for 2–3 hours, stirring once or twice, for a set‑and‑forget party chicken dip.
- Extra Spicy Version: Use the full ¾ cup hot sauce and add a pinch of cayenne or a drizzle of your favorite spicy wing sauce on top.
- “Skinny” Buffalo Chicken Dip: Use reduced‑fat cream cheese, Greek yogurt instead of sour cream, and part‑skim mozzarella; still creamy, just a bit lighter.
- Ranch‑Only Version: Skip the blue cheese and double the ranch for a very kid‑friendly ranch buffalo chicken dip.
- Blue Cheese Lover’s Dip: Increase the blue cheese crumbles to ½ cup and sprinkle extra on top after baking.
- Bacon Buffalo Chicken Dip: Stir in ¼–½ cup cooked, crumbled bacon before baking for a smoky twist.
How to Store & Reheat Leftovers
If you’re lucky enough to have leftover baked buffalo chicken dip, it keeps quite well.
Storing
-
Refrigerator:
- Let the dip cool to room temperature.
- Transfer to an airtight container or cover the baking dish tightly.
- Store in the fridge for up to 3–4 days.
-
Freezer:
- For best texture, freeze before baking.
- Assemble the dip, spread it in a freezer‑safe dish, wrap tightly, and freeze for up to 2 months.
- Thaw overnight in the fridge, then bake as directed (you may need 5–10 extra minutes).
Reheating
- Oven:
- Cover with foil and warm at 325°F for about 15–20 minutes, or until heated through.
- Microwave (single servings):
- Heat in 30‑second bursts, stirring occasionally, until hot and creamy.
If it looks a bit thick when reheated, stir in a tablespoon or two of warm milk or a spoonful of ranch to loosen it up.
Make‑Ahead Tips
- Mix the dip up to 24 hours ahead, spread in your baking dish, cover, and refrigerate.
- When ready to serve, bake straight from the fridge, adding a few extra minutes to the bake time.
This is my favorite trick for busy holidays—you get all the work done early in the day, and later you just pop the oven baked chicken dip in while you’re setting out plates.
Notes from My Kitchen
- Shred your own cheese if you can. Bagged shredded cheese is convenient, but it often has anti‑caking agents that keep it from melting as smoothly. Freshly shredded cheese gives a silkier, creamier buffalo chicken dip.
- Balance the heat. If you’re serving a mixed crowd, stick with ½ cup hot sauce, then set extra sauce on the side so heat lovers can add more on their plates.
- Rotisserie chicken is flavor gold. The seasoned skin adds a subtle boost. I usually shred it while it’s still warm—it comes apart more easily.
- Don’t skip the rest time. Those 5 minutes out of the oven help the dip set up a bit so it clings to chips instead of sliding right off.
- Use a shallow dish. A wide, shallow dish or skillet gives more melted cheesy topping and makes for easier scooping than a deep bowl.
Over the years, I’ve tested this recipe for Super Bowl parties, New Year’s Eve, and even a random snow day. Every time, the pan comes back scraped clean. That’s usually the best data point I need.
Buffalo Chicken Dip Recipe FAQs
1. Can I use canned chicken in this Buffalo Chicken Dip Recipe?
Yes. Drain it very well and use the same amount (about 3 cups). The texture is a little softer than rotisserie, but still works for a quick easy buffalo chicken dip.
2. How can I make this less spicy?
Use ⅓–½ cup hot sauce instead of ¾ cup, and add a bit more ranch or sour cream. Serving it with extra celery and carrots also helps balance the heat.
3. Can I make this Buffalo Chicken Dip in a slow cooker?
Yes. Add all ingredients to a slow cooker, stir, and cook on LOW for 2–3 hours, then keep on WARM for serving. It’s great for game day dip tables where people graze for hours.
4. Is this buffalo chicken dip gluten‑free?
Yes, the dip itself is usually gluten‑free, but always check your ranch dressing and hot sauce labels. Serve with gluten‑free crackers or veggies to keep the whole spread gluten‑friendly.
5. Can I serve this cold instead of hot?
You can. Chill it after mixing and serve as a cold creamy buffalo chicken spread, but the classic version is definitely a hot buffalo chicken dip with melted cheese on top.
6. What should I serve with buffalo chicken dip?
Tortilla chips, celery sticks, carrot sticks, bell pepper strips, pita chips, toasted baguette slices, or thick potato chips all work well. I like to offer at least one veggie and one crunchy chip.
7. Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13‑inch dish or two 9‑inch pans. Add a few extra minutes to the bake time until it’s hot and bubbly.
8. How do I keep the dip warm at a party?
Bake it in an oven‑safe dish and place it on a warming tray, or transfer it to a small slow cooker on WARM. Give it a stir now and then to keep the texture even.
Final Thoughts and a Little Nudge
This Buffalo Chicken Dip Recipe is one of those reliable, back‑pocket recipes that saves you when you need something fast, comforting, and guaranteed to please. It’s creamy, cheesy, just the right amount of spicy, and flexible enough to fit whatever’s already in your fridge.
Give it a try for your next party, movie night, or family gathering, and let me know how it goes—leave a comment with how spicy you made yours or any fun twists you tried. And if you love cozy snacks like this, you might also enjoy pairing it with a pan of baked nachos or a simple veggie platter for balance.
Buffalo Chicken Dip
Ingredients
- 3 cups cooked shredded chicken rotisserie or leftover baked/poached chicken; canned chicken well-drained works in a pinch
- 8 oz cream cheese softened; full-fat preferred
- 1/2 cup sour cream or plain Greek yogurt whole milk Greek yogurt for a lighter option
- 1/2 cup ranch dressing use a brand you like or homemade
- 1/4 cup crumbled blue cheese optional, plus extra for topping if desired
- 1/2-3/4 cup buffalo hot sauce such as Frank’s RedHot; 1/2 cup for medium heat, 3/4 cup for spicier dip
- 1 cup shredded sharp cheddar cheese divided; reserve about 1/4 cup for topping
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- salt to taste; dip is already salty from cheese and sauces
- 2 green onions thinly sliced, for topping
- tortilla chips, crackers, and/or cut vegetables for serving; e.g., celery sticks, carrot sticks, bell pepper strips, toasted baguette slices, ridged potato chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or 8-inch cast iron skillet with cooking spray or a thin layer of oil.
- Place the cream cheese in a medium mixing bowl. If it is still cold, microwave for 15–20 seconds until softened and easy to stir for a smooth, creamy dip.8 oz cream cheese
- Add the sour cream or Greek yogurt, ranch dressing, garlic powder, onion powder, and black pepper to the softened cream cheese. Stir until smooth and well blended. If using blue cheese, stir in about half of it now.8 oz cream cheese, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup ranch dressing, 1/4 cup crumbled blue cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper
- Pour in 1/2 cup of buffalo hot sauce and mix well. Taste a small amount and, if you prefer more heat, add up to an additional 1/4 cup hot sauce.1/2-3/4 cup buffalo hot sauce
- Fold in the shredded chicken, 3/4 cup of the cheddar cheese, and all of the mozzarella or Monterey Jack. Stir until the chicken is well coated and the cheese is evenly distributed; the mixture will be thick.3 cups cooked shredded chicken, 1 cup shredded sharp cheddar cheese, 1/2 cup shredded mozzarella or Monterey Jack cheese
- Spoon the mixture into the prepared baking dish or skillet and smooth the top into an even layer. Sprinkle the remaining cheddar cheese and the remaining blue cheese (if using) evenly over the surface.1/4 cup crumbled blue cheese, 1 cup shredded sharp cheddar cheese
- Bake at 350°F (175°C) for 20–25 minutes, or until the dip is hot and bubbling around the edges and the top cheese is melted and just starting to brown. For a more golden top, broil for 1–2 minutes, watching closely.
- Remove from the oven and let the dip rest for about 5 minutes to thicken slightly. Sprinkle with sliced green onions. Serve warm with tortilla chips, sturdy crackers, and/or fresh vegetables such as celery and carrot sticks.2 green onions, tortilla chips, crackers, and/or cut vegetables
Notes
Reheating: To reheat in the oven, cover with foil and warm at 325°F (165°C) for 15–20 minutes or until heated through. For single servings, microwave in 30-second bursts, stirring occasionally, until hot and creamy. If the dip seems too thick when reheated, stir in 1–2 tablespoons of warm milk or a spoonful of ranch to loosen it.
Make-ahead: Mix the dip up to 24 hours in advance, spread in the baking dish, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time.
Tips: Shred your own cheese for the smoothest melt. Use rotisserie chicken for extra flavor. Use a shallow dish or skillet for more surface area and easy scooping. For varied heat preferences, use 1/2 cup hot sauce and serve extra hot sauce on the side.
