Buffalo Chicken Dip
Creamy, tangy, and a little spicy, this buffalo chicken dip is built for game day, movie night, and casual parties. It bakes up hot and scoopable with simple ingredients and plenty of room for easy swaps.
Total
40 min
Servings
8 to 10 servings
Level
Easy
Buffalo chicken dip takes the flavors of buffalo wings and turns them into a warm, creamy dip you can scoop with chips, celery, crackers, or toasted bread. It is rich, tangy, and just spicy enough without needing a fryer or a pile of napkins.
This version uses cooked shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, and shredded cheese. Everything goes into one baking dish, then into the oven until bubbling around the edges.
It is a useful recipe to know because you can make it ahead, adjust the heat, and keep it warm for a crowd. Rotisserie chicken works well here, but any plain cooked chicken will do.
01What you'll need
Ingredients
12 items · 8 to 10 servings
- 2 cups cooked shredded chicken, from rotisserie chicken or about 2 cooked chicken breasts
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup buffalo-style hot sauce, such as Frank’s RedHot
- 1/2 cup ranch dressing or blue cheese dressing
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, thinly sliced, plus more for serving
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled blue cheese
- For serving: tortilla chips, celery sticks, carrot sticks, crackers, or toasted baguette slices
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 1 1/2- to 2-quart baking dish, or use a small oven-safe skillet. This helps the dip release cleanly and makes cleanup easier.
2. Soften the cream cheese
Put the softened cream cheese in a large mixing bowl. If it is still cold, microwave it in 10-second bursts until it is easy to stir but not melted. Soft cream cheese blends more smoothly into the dip.
3. Mix the creamy base
Add the buffalo sauce, ranch or blue cheese dressing, sour cream, garlic powder, and black pepper to the bowl. Stir until mostly smooth. A few tiny cream cheese lumps are fine; they will melt as the dip bakes.
4. Fold in the chicken
Add the shredded chicken, 1/2 cup of the cheddar, the mozzarella or Monterey Jack, green onions, and blue cheese if using. Fold, which means gently stir from the bottom up, until the chicken is evenly coated.
5. Fill the baking dish
Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
6. Bake until bubbling
Bake for 20 to 25 minutes, until the dip is hot all the way through, the edges are bubbling, and the cheese on top has melted. If you want a more browned top, broil for 1 to 2 minutes, watching closely so it does not burn.
7. Rest and garnish
Let the dip stand for 5 minutes before serving. This short rest makes it thicker and easier to scoop. Sprinkle with extra sliced green onions if you like.
8. Serve warm
Serve with tortilla chips, celery sticks, carrots, crackers, or toasted baguette slices. If serving at a party, keep the dip warm in a small slow cooker on the warm setting and stir now and then.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the dip up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the baking time, until hot and bubbling.
- Storage: Cool leftovers, then refrigerate in an airtight container for 3 to 4 days. Reheat gently in the microwave or in a 325°F oven until warmed through.
- Chicken swap: Rotisserie chicken is the easiest choice. You can also use poached, baked, or leftover grilled chicken. Avoid heavily seasoned chicken if the flavors do not match buffalo sauce.
- Dressing choice: Ranch makes the dip creamy and mild. Blue cheese dressing gives it a sharper, classic buffalo wing flavor. Either works.
- Heat level: For a milder dip, use 1/3 cup buffalo sauce and add 2 extra tablespoons sour cream. For more heat, add a splash more hot sauce or a pinch of cayenne.
- If the dip looks oily: Some separation can happen with full-fat cheese and dressing. Stir the dip well after baking, then let it rest for a few minutes before serving.
Cook's note
Buffalo sauces vary in salt and heat. Taste your sauce before mixing the dip, then adjust the amount if you prefer it milder or sharper. Use cooked chicken only; raw chicken will not cook safely in this dip’s baking time.
04Frequently asked
Questions & answers
Can I make buffalo chicken dip in a slow cooker?
Yes. Stir all the ingredients together in a small slow cooker. Cover and cook on low for 1 1/2 to 2 hours, stirring once or twice, until hot and creamy. Switch to warm for serving.
Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain it very well and break it up with a fork before adding it. The texture will be softer than rotisserie or freshly cooked chicken.
Can I freeze buffalo chicken dip?
You can freeze it, but the texture may become a little grainy because cream cheese and dressing can separate after thawing. If you do freeze it, thaw overnight in the fridge and reheat slowly, stirring well.
What can I serve with buffalo chicken dip besides chips?
Celery sticks, carrot sticks, bell pepper strips, cucumber rounds, crackers, pretzels, toasted pita, and sliced baguette all work well. Crunchy vegetables help balance the richness.
How do I know the dip is hot enough?
The edges should bubble and the center should be steaming when stirred. If you use a food thermometer, aim for at least 165°F in the center, especially if the dip was assembled ahead and chilled.
05Keep cooking
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