Buffalo Chicken Dip
Craving a buffalo chicken dip that actually lives up to the hype? This one hits every note: creamy body, real buffalo heat, and that bronzed, bubbly crust you can crack with a chip. It’s loaded with tender shredded chicken (not dry cubes), a sharp-melt blend of cheddar and Jack, and just the right tang from ranch or blue cheese. The first scoop is rich and silky, the finish is bright and spicy, and the bowl empties faster than anything else on the table.
Buffalo Chicken Dip
Here’s why you’ll keep reading—and then make it on repeat. This buffalo chicken dip is engineered for parties and weeknights alike: 10 minutes to mix, 20–25 to bake, zero fuss. It’s make-ahead friendly (assemble up to two days in advance), scales perfectly for a crowd, and plays well with every dipper—celery, carrots, kettle chips, naan, you name it. I’ll show you the exact pro ratios, the melt that never breaks, and a couple of chef tricks (like a touch of butter to round the heat) so your dip comes out glossy, scoopable, and absolutely irresistible. Keep scrolling—your new signature appetizer starts now.
Ingredients For Buffalo Chicken Dip
- Chicken: Rotisserie, poached, or leftover roasted chicken all work. If you’re starting raw, simmer salted breasts or thighs 12–15 minutes, cool, then shred.
- Dressing choice:
- Ranch = creamier and kid-friendly.
- Blue cheese dressing = tangier, steakhouse vibe.
- Heat control:
- Milder: 1/3 cup hot sauce + 2/3 cup total creamy base.
- Hotter: 2/3 cup hot sauce; add another pinch of butter for balance.
- Cheese mix: Sharp cheddar for flavor, Jack for melt. Avoid pre-shredded if possible (anti-caking agents reduce melt).
- Make it lighter: Use Neufchâtel (light cream cheese) and part-skim mozzarella; keep flavor with a touch more cheddar.
- Gluten-free: Everything here is naturally GF—just pick GF dippers.
Why does my family love buffalo chicken dip
- Balanced heat. A 1:1 ratio of creamy base (cream cheese + dressing) to buffalo hot sauce gives punch without blow-torch heat.
- Proper melt & pull. A cheddar/Jack blend gives both flavor and stretch; blue cheese adds steakhouse depth.
- Right texture. Shredded chicken (not cubes) folds in seamlessly so every scoop has meat, not chunks.
- Clean finish. A touch of butter softens acidity; scallions add fresh lift.
How To Make Buffalo Chicken Dip
- Heat oven to 375°F (190°C). Lightly butter or spray a 1-quart (1 L) baking dish or 9-inch pie dish.
- Make the base. In a bowl, whisk cream cheese (softened), buffalo hot sauce, and ranch or blue cheese dressing until ultra-smooth. Whisk in melted butter.
- Fold in cheeses & chicken. Stir in cheddar, Monterey Jack, blue cheese crumbles (if using), scallions, and the shredded chicken. Season with a pinch of salt and pepper (remember: the hot sauce and cheese are salty).
- Bake. Spread evenly in the dish. Bake 20–25 minutes until bubbling at the edges and lightly bronzed on top.
- Finish & serve. Rest 5 minutes (it thickens slightly). Top with extra scallions. Serve your buffalo chicken dip hot with crunchy veg and chips.
Pro Tips (Chef Notes)
- Soften the cream cheese fully. If it’s cool, your buffalo chicken dip will be lumpy. Microwave 10–15 seconds if needed.
- Season last. Hot sauce and dressing carry salt. Taste after mixing, then add only a pinch.
- Bronze the top. Want more color? Broil 30–60 seconds at the end—watch like a hawk.
- Hold the grease. If your dip looks oily, it’s usually too hot for too long; keep the bake gentle and use full-fat dairy (low-fat tends to split).
- Scallions on top at the end for freshness and color contrast.
Serving Ideas (and how to keep it from vanishing)
- Crunchy dippers: celery & carrots (classic with buffalo chicken dip), thick kettle chips, pita chips, toasted baguette.
- Game-day board: surround the hot dish with dippers, extra blue cheese crumbles, and a drizzle of buffalo sauce + ranch.
- Load it up: spoon onto baked potatoes, layer into quesadillas, or top a sheet of fries (stadium-style).
Frequently Asked Questions
Can I use canned chicken?
Yes—but for a professional-tasting buffalo chicken dip, shred it finely and pat dry; canned can be watery. Freshly shredded chicken has a superior texture.
Can I double this recipe?
Absolutely. Use a 9×13-inch dish and add 5–10 minutes to the bake time. Stir once halfway if your oven has cool spots.
Can I make buffalo chicken dip without cream cheese?
You can swap in Greek yogurt (strained) for part of the cream cheese, but keep at least half cream cheese for body and stability.
Craving more? Dive into our full collection of easy, crowd-pleasing dinners in the Chicken Recipes category—air fryer favorites, sheet-pan wins, skillet classics, and creamy curries you’ll cook on repeat.
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Buffalo Chicken Dip
Ingredients
- 2 cups cooked shredded chicken about 10–12 oz / 280–340 g
- 8 oz 225 g cream cheese, softened
- 1/2 cup 120 ml buffalo hot sauce (Frank’s RedHot® style)
- 1/3 cup 80 ml ranch dressing or blue cheese dressing (see notes)
- 1/2 cup 60 g shredded sharp cheddar
- 1/2 cup 60 g shredded Monterey Jack (or mozzarella for extra pull)
- 1/4 cup 30 g blue cheese crumbles (optional but fantastic)
- 1 tbsp 14 g unsalted butter, melted (rounds the heat)
- 2 tbsp finely chopped scallions plus more for garnish
- Pinch kosher salt fresh black pepper to taste
- To serve: celery sticks carrot sticks, sturdy tortilla chips, toasted baguette slices, or pita chips.
Instructions
- Heat oven to 375°F (190°C). Lightly butter or spray a 1-quart (1 L) baking dish or 9-inch pie dish.
- Make the base. In a bowl, whisk cream cheese (softened), buffalo hot sauce, and ranch or blue cheese dressing until ultra-smooth. Whisk in melted butter.
- Fold in cheeses & chicken. Stir in cheddar, Monterey Jack, blue cheese crumbles (if using), scallions, and the shredded chicken. Season with a pinch of salt and pepper (remember: the hot sauce and cheese are salty).
- Bake. Spread evenly in the dish. Bake 20–25 minutes until bubbling at the edges and lightly bronzed on top.
- Finish & serve. Rest 5 minutes (it thickens slightly). Top with extra scallions. Serve your buffalo chicken dip hot with crunchy veg and chips.
Notes
- Soften the cream cheese fully. If it’s cool, your buffalo chicken dip will be lumpy. Microwave 10–15 seconds if needed.
- Season last. Hot sauce and dressing carry salt. Taste after mixing, then add only a pinch.
- Bronze the top. Want more color? Broil 30–60 seconds at the end—watch like a hawk.
- Hold the grease. If your dip looks oily, it’s usually too hot for too long; keep the bake gentle and use full-fat dairy (low-fat tends to split).
- Scallions on top at the end for freshness and color contrast.
