Buffalo Chicken Dip

Buffalo Chicken Dip is one of my favorite crowd-pleasing appetizers—creamy, cheesy, spicy, and completely addictive. It’s everything I love about buffalo wings but in a warm, scoopable dip that’s perfect for parties, game day, or whenever I want a bold, comforting snack.

Why You’ll Love This Recipe

I love this dip because it’s fast, easy, and hits all the right flavor notes—spicy buffalo sauce, tangy ranch or blue cheese, juicy shredded chicken, and loads of melty cheese. It’s one of those recipes I can make ahead, bake when needed, and count on disappearing quickly every time I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie works great)
• Cream cheese, softened
• Buffalo sauce (like Frank’s RedHot)
• Ranch dressing or blue cheese dressing
• Shredded cheddar cheese
• Shredded mozzarella (optional)
• Optional toppings: chopped green onions, crumbled blue cheese, or extra hot sauce

Directions

I preheat the oven to 375°F (190°C).

In a large bowl, I mix the softened cream cheese with buffalo sauce and ranch (or blue cheese dressing) until smooth.

I stir in the shredded chicken and most of the shredded cheese, saving a little for topping.

I transfer the mixture to a baking dish, smooth it out, and sprinkle the remaining cheese on top.

I bake for 20–25 minutes, until the dip is hot, bubbling, and golden on top.

I finish it off with chopped green onions or crumbled blue cheese if I’m feeling extra.

I serve it warm with tortilla chips, celery sticks, crackers, or toasted baguette slices.

Servings and timing

This recipe serves 6–8 as an appetizer.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a splash of Worcestershire sauce or garlic powder for more depth.

For a spicier version, I stir in chopped jalapeños or extra hot sauce.

I occasionally make it in a slow cooker—just mix everything and heat on low for 2–3 hours.

For a lighter version, I use Greek yogurt or low-fat cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, I warm it in the oven at 350°F (175°C) or microwave it in short bursts, stirring occasionally.

It also freezes well—I let it thaw overnight in the fridge and then reheat until hot.

FAQs

Can I make buffalo chicken dip ahead of time?

Yes. I assemble it ahead and refrigerate it unbaked for up to 2 days. When ready, I bake it fresh until hot and bubbly.

Can I use canned chicken?

Yes. It’s a convenient option—I just drain it well and shred it before mixing.

What kind of buffalo sauce should I use?

I usually go with Frank’s RedHot, but any buffalo wing sauce I like will work.

Is this dip gluten-free?

Yes, as long as all the ingredients I use are labeled gluten-free (especially the dressing and hot sauce).

Can I make this in the slow cooker?

Definitely. I add everything to the slow cooker, stir well, and heat on low for 2–3 hours until hot and melty.

Conclusion

Buffalo Chicken Dip is a creamy, spicy classic that’s always a hit. Whether I’m hosting a party, watching the game, or just in the mood for a cozy snack, this dip is rich, cheesy, and absolutely irresistible. With just a few ingredients and minimal prep, it’s a guaranteed crowd-pleaser every time.

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