Buffalo Chicken Dip is the ultimate party favorite that always steals the show. Whether it’s game day, a family gathering, or a potluck with friends, this cheesy, spicy, and creamy dip is an instant crowd-pleaser. Made with everyday staples like shredded chicken, cream cheese, ranch dressing, and hot sauce, this Buffalo Chicken Dip is incredibly simple to make and unbelievably tasty. With just 10 minutes of prep time and minimal cleanup, you’ll be reaching for this go-to appetizer over and over again.
Why You’ll Love This Buffalo Chicken Dip Recipe
This Buffalo Chicken Dip recipe combines all the best elements of buffalo wings into a rich and creamy dip. The tangy heat from Frank’s RedHot Sauce, the creamy richness of ranch and cream cheese, and the melty goodness of mozzarella and cheddar make every bite irresistible. It’s perfect for make-ahead prep, freezer-friendly, and versatile enough to serve with chips, veggies, or even wrapped in tortillas. Plus, it’s gluten-free and high in protein, making it a great option for various dietary needs.
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded (or 4 cups shredded rotisserie chicken)
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing (homemade or store-bought)
- 1 cup Frank’s RedHot Sauce (or your favorite hot sauce)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onions, chopped
- 1.5 cups shredded mozzarella cheese, divided
- 1.5 cups shredded cheddar cheese, divided
Step-by-Step: How to Make Buffalo Chicken Dip
- Cook the Chicken: If not already cooked, boil chicken breasts in a large pot until fully cooked (about 25 minutes). Let cool, then shred.
- Preheat the Oven: Set your oven to 350°F and spray a 9×9-inch baking pan with non-stick spray.
- Make the Sauce Base: In a medium saucepan over medium-low heat, melt the cream cheese together with ranch dressing, hot sauce, black pepper, and garlic powder. Stir until smooth and creamy.
- Combine Ingredients: Add the shredded chicken, green onions, 1 cup of mozzarella, and 1 cup of cheddar into the sauce. Stir until well mixed.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Top with the remaining cheeses.
- Bake: Bake for 20-30 minutes until the dip is hot and bubbly. For a perfectly golden top, switch to broil for the final 2-3 minutes, watching closely to prevent burning.
- Serve: Serve immediately with tortilla chips, crackers, celery sticks, or use as a wrap filling.
Helpful Tips
- Prep Ahead: Boil and shred the chicken the day before to save time.
- Shred Your Own Cheese: Opt for freshly grated cheese to achieve a smoother melt and richer texture.
- Control the Heat: Adjust the amount of hot sauce to suit your heat preference.
- Avoid a Greasy Dip: Use full-fat cream cheese and ranch for the best consistency.
- Watch the Broil: Don’t walk away during broiling – it can go from golden to burnt fast.
Substitutions and Variations
- Cheese Swap: Use Monterey Jack, blue cheese crumbles, or feta for a different flavor profile.
- Dressing Options: Try blue cheese dressing in place of ranch for a bold twist.
- Make it Meatless: Substitute chicken with canned jackfruit or cauliflower for a vegetarian option.
- Low-Fat Version: Use low-fat cream cheese and light ranch dressing to reduce calories.
- Add Crunch: Top with crushed tortilla chips or panko breadcrumbs before baking.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and bake to reheat.
- Make Ahead: Assemble the dip a day ahead, refrigerate, and bake just before serving.
Nutritional Information
Per Serving (based on 12 servings):
- Calories: 346 kcal
- Carbohydrates: 9g
- Protein: 16g
- Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 53mg
- Sodium: 1249mg
- Potassium: 120mg
- Fiber: 0g
- Sugar: 1g
- Vitamin A: 590 IU
- Vitamin C: 23.9 mg
- Calcium: 203 mg
- Iron: 0.6 mg
Serving Suggestions
- Pair with crunchy tortilla chips, celery sticks, carrot sticks, or pita chips.
- Spoon leftovers into wraps with fresh greens for a quick lunch.
- Serve alongside sliders, wings, or nachos for a game day feast.
- Use as a topping for baked potatoes or loaded fries.
- Great on a party platter with other dips like guacamole and hummus.
Frequently Asked Questions About Buffalo Chicken Dip
Can I use canned chicken for Buffalo Chicken Dip?
Yes, you can substitute canned chicken in a pinch. Make sure to drain it well and shred it for best texture.
What’s the best cheese for Buffalo Chicken Dip?
Mozzarella and cheddar are perfect for melt and flavor, but feel free to mix in Monterey Jack or blue cheese.
Can I make this dip in a Crockpot?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 2-3 hours. Stir occasionally and serve warm.
Is Buffalo Chicken Dip gluten-free?
Yes, as long as you use gluten-free hot sauce and ranch dressing. Always check labels.
How do I reheat Buffalo Chicken Dip?
Reheat in the microwave in 30-second intervals or bake at 350°F until hot and bubbly. Add a little extra cheese on top if desired.
Conclusion
Thank you for stopping by and giving this Buffalo Chicken Dip recipe a try. It’s truly one of my favorite appetizers for its bold flavor, creamy texture, and unbeatable ease of preparation. Whether you’re hosting a party or just want a cozy snack, this dish never fails to deliver smiles. I hope it brings as much joy to your table as it has to mine. Happy cooking, and thank you for being a part of this food-loving community!
Print
Buffalo Chicken Dip
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Buffalo Chicken Dip Recipe is the ultimate party appetizer made with shredded chicken, ranch, hot sauce, and cheese. Perfect for game day or gatherings—easy, cheesy, and ready in under an hour. Serve hot with chips or veggies and wow your guests!
Ingredients
3 large boneless skinless chicken breasts, cooked and shredded (or 4 cups rotisserie chicken)
8 oz cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce (like Frank’s RedHot)
1 tsp black pepper
1 tsp garlic powder
½ cup chopped green onions
1.5 cups shredded mozzarella cheese, divided
1.5 cups shredded cheddar cheese, divided
Instructions
- Cook the Chicken: If not already cooked, boil chicken breasts in a large pot until fully cooked (about 25 minutes). Let cool, then shred.
- Preheat the Oven: Set your oven to 350°F and spray a 9×9-inch baking pan with non-stick spray.
- Make the Sauce Base: In a medium saucepan over medium-low heat, melt the cream cheese together with ranch dressing, hot sauce, black pepper, and garlic powder. Stir until smooth and creamy.
- Combine Ingredients: Add the shredded chicken, green onions, 1 cup of mozzarella, and 1 cup of cheddar into the sauce. Stir until well mixed.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Top with the remaining cheeses.
- Bake: Bake for 20-30 minutes until the dip is hot and bubbly. For a perfectly golden top, switch to broil for the final 2-3 minutes, watching closely to prevent burning.
- Serve: Serve immediately with tortilla chips, crackers, celery sticks, or use as a wrap filling.
Notes
Make ahead tip: Prep and refrigerate unbaked dip up to 1 day in advance.
Use freshly shredded cheese for best melt.
Substitute chicken with jackfruit for a vegetarian version.
Crockpot option: Cook on low for 2–3 hours instead of baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 346
- Sugar: 1g
- Carbohydrates: 9g
- Protein: 16g