Buffalo Chicken Dip Recipe
If you’re looking for a crowd-pleasing Buffalo Chicken Dip Recipe that’s creamy, cheesy, a little spicy, and absolutely inhaled at every party—this is the one you want on your table.
I’ve been making some version of this hot buffalo chicken dip since my kids were in high school and we were hosting loud Super Bowl parties with too many shoes by the front door and not enough chairs. Over the years, I’ve tweaked and tested until we landed on this creamy buffalo chicken dip that’s just the right balance of heat, richness, and tang. It’s oven-baked, easy to throw together, and perfect for game day, holidays, or any time you want a “set it down and watch it disappear” kind of appetizer.
This baked buffalo chicken dip checks a lot of boxes: it’s a high-protein appetizer (thank you, shredded chicken), it uses simple pantry ingredients, and you can make it as mild or as fiery as you like. It also reheats beautifully, which makes it an amazing make-ahead party chicken dip. And if you’re anything like me, you might quietly save a little container in the back of the fridge, just for “cook’s snack” the next day.
Why You’ll Love This Buffalo Chicken Dip Recipe
- Ridiculously easy: Uses cooked shredded chicken and simple fridge staples—no fancy cooking skill required.
- Perfect game day dip: This is that game day dip everyone crowds around; it’s almost more exciting than the score.
- Creamy and cheesy: A rich, cheesy buffalo chicken dip with a smooth, creamy texture that scoops like a dream.
- Custom heat level: Make it mild for kids or a hot buffalo chicken dip for the spice lovers.
- Flexible cooking methods: Bake it in the oven, warm it in a slow cooker, or reheat in the microwave.
- Great use of leftover chicken: Rotisserie chicken, leftover roast chicken, or even canned chicken all work.
- Travel-friendly: Baked buffalo chicken dip holds up well in a casserole dish or slow cooker for potlucks and parties.
- Easy to personalize: Turn it into a ranch buffalo chicken dip, blue cheese buffalo dip, or even a lighter version with Greek yogurt.
Ingredients
Here’s everything you’ll need for this easy buffalo chicken dip. Measurements are for a classic 8×8-inch or 2-quart baking dish.
- 2 ½ cups cooked shredded chicken
(Rotisserie chicken works great; you want it finely shredded so it mixes smoothly.) - 8 oz cream cheese, softened
(Full-fat gives the creamiest texture; you can use light cream cheese if you like.) - ½ cup sour cream
(Or plain whole milk Greek yogurt for a bit more protein.) - ½ cup ranch dressing
(I like Hidden Valley or homemade; this gives that “ranch buffalo chicken dip” flavor.) - ⅓–½ cup buffalo hot sauce
(Frank’s RedHot is classic—use ⅓ cup for mild, ½ cup for a spicier buffalo chicken dip.) - 1 cup shredded cheddar cheese
(Sharp cheddar has more flavor and holds up well when baked.) - 1 cup shredded mozzarella cheese
(For that gooey, stretchy cheese pull in your cheesy buffalo chicken dip.) - ¼ cup crumbled blue cheese (optional but highly recommended)
(This gives you that “blue cheese buffalo dip” vibe; skip if you’re not a blue cheese fan.) - 2 green onions, thinly sliced
(Divide: some for mixing in, some for sprinkling on top.) - ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of salt (Taste first—buffalo sauce and cheese are already salty.)
For serving (pick a few):
- Tortilla chips
- Celery sticks
- Carrot sticks
- Toasted baguette slices
- Pita chips or pretzel chips
You know what? Don’t overthink it. This spicy chicken dip tastes good on just about anything crunchy.
Directions
-
Preheat your oven.
Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a similar 2-quart casserole with a little butter or nonstick spray so your oven baked chicken dip doesn’t stick. -
Mix the creamy base.
In a large mixing bowl, add the softened cream cheese, sour cream, and ranch dressing. Beat with a hand mixer or stir firmly with a sturdy spatula until completely smooth—no big cream cheese lumps.
Tip: If your cream cheese is cold, microwave it for 15–20 seconds to soften it. -
Add the buffalo sauce and seasonings.
Stir in the buffalo hot sauce, garlic powder, onion powder, black pepper, and a small pinch of salt. Taste a little of this creamy buffalo chicken mixture—this is your flavor base. If you like it spicier, add another splash of hot sauce. -
Fold in the chicken and some cheese.
Add the shredded chicken, ½ cup cheddar, ½ cup mozzarella, blue cheese (if using), and most of the green onions (save a spoonful for garnish). Stir until the chicken is well coated and everything is evenly combined.
You’re aiming for a thick, scoopable shredded chicken dip—if it looks dry, add a spoonful more ranch. -
Transfer to your baking dish.
Spread the mixture evenly into your prepared dish. Use your spatula to smooth the top so the cheese melts evenly. -
Top with more cheese.
Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella evenly over the top. This turns it into a truly cheesy buffalo chicken dip with that gorgeous bubbly top. -
Bake until hot and bubbly.
Place the dish in the oven and bake for 22–28 minutes, or until the edges are bubbling and the top is melted and starting to get little golden spots.
If you like a more browned top, you can broil it on LOW for 1–2 minutes—watch it closely so it doesn’t burn. -
Garnish and serve.
Let the appetizer buffalo chicken dip rest for about 5 minutes so it thickens a bit. Sprinkle with the remaining green onions and a little extra blue cheese or drizzle of buffalo sauce, if you like a restaurant-style look.
Serve warm with chips, celery, carrots, and whatever else makes you happy.
Servings & Timing
- Yield: About 8–10 servings as an appetizer
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: About 40 minutes
If you’re hosting a big football party or holiday get-together, I’d plan on doubling the recipe and baking it in a 9×13-inch pan. This hot buffalo chicken dip disappears faster than you think.
Variations
Here’s where you can have a little fun and make this Buffalo Chicken Dip Recipe your own:
- Extra-Spicy Version: Use a hotter buffalo sauce and add a pinch of cayenne for a truly hot buffalo chicken dip.
- Lighter Buffalo Chicken Dip: Use light cream cheese and Greek yogurt instead of sour cream; it’ll still be creamy but a bit lighter.
- Ranch Buffalo Chicken Dip: Swap the sour cream for more ranch dressing and sprinkle crushed ranch-seasoned tortilla chips on top.
- Blue Cheese Lovers’ Dip: Double the blue cheese, skip the ranch, and use a chunky blue cheese dressing instead for a sharper blue cheese buffalo dip.
- Slow Cooker Buffalo Chicken Dip: Mix everything and cook on LOW in a small slow cooker for 2–3 hours, then keep it on WARM for serving.
- Buffalo Chicken Dip Skillet: Spread the mixture into a cast iron skillet, bake, and serve straight from the pan for a rustic “tavern appetizer” feel.
Storage & Reheating
One of the reasons I lean on this recipe for holidays and busy weekends is that it stores and reheats so well.
-
Refrigerator:
Let the baked dip cool to room temperature, cover tightly, and store in the fridge for 3–4 days. -
Freezer:
You can freeze buffalo chicken dip (baked or unbaked) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. The texture might be slightly softer from freezing, but it’s still tasty. -
Reheating in the Oven:
Transfer leftover dip to an oven-safe dish (or keep it in the original), cover with foil, and warm at 325°F for 15–20 minutes, until hot in the center. Add a sprinkle of extra cheese on top if you want to freshen it up. -
Reheating in the Microwave:
For quick snacks, microwave individual portions in 20–30 second bursts, stirring between each round. -
Make-Ahead Tips:
- Assemble the unbaked dip up to 24 hours ahead, cover, and store in the fridge.
- When you’re ready to serve, bake as directed—add an extra 5–10 minutes since it’s going in cold.
This is my go-to move when I’m juggling appetizers for a party and don’t want to be doing a lot of mixing with people at the door.
Notes
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can keep it from melting as smoothly. Shredding from a block gives a silkier, creamier buffalo chicken dip.
- Chicken texture matters: Finely shredded chicken blends better; big chunks can make the dip feel “choppy.” I like to run my rotisserie chicken through the mixer with a paddle attachment for 10–20 seconds—quick and easy.
- Heat control: Every buffalo sauce has a different heat level. Frank’s is pretty middle-of-the-road. If you’re unsure, start with less sauce; you can always stir more in next time.
- Serving temperature: Buffalo chicken dip is best warm, not boiling hot. If it sits out and cools, just give it a quick rewarm in the microwave or pop the whole dish back into a 300°F oven for 10 minutes.
- Party strategy: If you’re hosting a longer event—say, a 3-hour game—consider keeping this shredded chicken dip in a small slow cooker on WARM. It stays creamy and scoopable without drying out.
- Balancing flavors: If your dip tastes too sharp or salty, a spoonful of sour cream or Greek yogurt can smooth things out.
FAQs
Can I use canned chicken for this Buffalo Chicken Dip Recipe?
Yes, you can use canned chicken—just drain it very well and break up any big pieces so it mixes evenly. The flavor is a little different, but it still makes an easy buffalo chicken dip.
Can I make this recipe in a slow cooker instead of the oven?
Absolutely. Stir everything together, transfer to a small slow cooker, and cook on LOW for about 2–3 hours, stirring once or twice. This turns it into a warm, hands-off game day dip.
How can I make this dip milder for kids or spice-sensitive guests?
Use less buffalo sauce and add a little extra sour cream or ranch. You can also serve extra hot sauce on the side so people can add more heat to their own plates.
Is there a way to make this gluten-free?
Yes—most versions of this recipe are naturally gluten-free as long as your buffalo sauce and ranch dressing are certified gluten-free, and you serve it with gluten-free dippers like corn tortilla chips or veggie sticks.
Can I double this recipe?
Yes! Double everything and bake it in a 9×13-inch dish. You may need to add 5–10 minutes to the baking time for a big pan of oven baked chicken dip.
What should I serve with buffalo chicken dip besides chips?
Celery sticks, carrot sticks, cucumber rounds, bell pepper strips, pretzel chips, and toasted baguette slices are all great. I like a mix of crunchy veggies and salty dippers so there’s something for everyone.
Why is my dip greasy on top?
A little oil from melted cheese is normal with cheesy buffalo chicken dip. If it seems too greasy, you may have used extra cheese or very fatty ranch. Stirring the dip once it comes out of the oven can help redistribute the fat.
Can I make this without ranch or blue cheese?
Yes, you can. Replace ranch with extra sour cream and season the mixture with a little extra garlic powder, onion powder, and a pinch of dried dill or parsley for flavor.
Conclusion
This Buffalo Chicken Dip Recipe has been a steady favorite in my house for years—creamy, cheesy, a little spicy, and always the first appetizer bowl that needs refilling. It’s simple enough for a casual Sunday snack, but special enough to bring to parties, tailgates, and holiday gatherings.
Give it a try for your next game day or get-together, then come back and tell me how it went—did you make it extra spicy, extra cheesy, or sneak a spoonful cold from the fridge the next day? And if you love this, you might also enjoy my other snack-table heroes like loaded nachos or baked spinach artichoke dip for your next party spread.
Buffalo Chicken Dip
Ingredients
- 2 1/2 cups cooked shredded chicken finely shredded; rotisserie, leftover roast, or canned chicken all work
- 8 oz cream cheese softened; full-fat preferred for best texture
- 1/2 cup sour cream or plain whole milk Greek yogurt
- 1/2 cup ranch dressing
- 1/3–1/2 cup buffalo hot sauce such as Frank’s RedHot; 1/3 cup for mild, 1/2 cup for spicier
- 1 cup shredded cheddar cheese sharp cheddar recommended
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese optional but recommended
- 2 green onions thinly sliced, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- salt pinch, to taste
- nonstick spray or butter for greasing the baking dish
- tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar 2-quart casserole with butter or nonstick spray so the dip doesn’t stick.nonstick spray or butter
- In a large mixing bowl, add the softened cream cheese, sour cream, and ranch dressing. Beat with a hand mixer or stir firmly with a sturdy spatula until completely smooth with no large cream cheese lumps. If the cream cheese is cold, microwave it for 15–20 seconds to soften.8 oz cream cheese, 1/2 cup sour cream, 1/2 cup ranch dressing
- Stir in the buffalo hot sauce, garlic powder, onion powder, black pepper, and a small pinch of salt. Taste this creamy mixture and adjust the heat by adding more buffalo sauce if desired.1/3–1/2 cup buffalo hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, salt
- Add the shredded chicken, 1/2 cup of the cheddar, 1/2 cup of the mozzarella, the blue cheese (if using), and most of the sliced green onions (reserve a spoonful for garnish). Stir until everything is evenly combined and the chicken is well coated. The mixture should be thick and scoopable; if it seems dry, add a spoonful more ranch.2 1/2 cups cooked shredded chicken, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/4 cup crumbled blue cheese, 2 green onions
- Spread the buffalo chicken mixture evenly into the prepared baking dish. Use a spatula to smooth the top so the cheese melts evenly.
- Sprinkle the remaining 1/2 cup cheddar and 1/2 cup mozzarella evenly over the top to create a cheesy, bubbly layer when baked.1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese
- Bake in the preheated oven for 22–28 minutes, or until the edges are bubbling and the top is melted with small golden spots. For a more browned top, broil on LOW for 1–2 minutes, watching closely so it doesn’t burn.
- Let the dip rest for about 5 minutes so it thickens slightly. Sprinkle with the reserved green onions and, if desired, a little extra blue cheese or a drizzle of buffalo sauce. Serve warm with tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips.1/4 cup crumbled blue cheese, 2 green onions, tortilla chips, celery sticks, carrot sticks, toasted baguette slices, pita chips, or pretzel chips
