Buffalo Chicken Dip
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This Buffalo Chicken Dip is a go-to game day and party appetizer for a reason. Made with shredded chicken, cream cheese, ranch dressing, Buffalo sauce, and plenty of cheese, it bakes up hot and bubbly in about 30 minutes and is perfect for dipping.
Easy Buffalo Chicken Dip Recipe
Creamy, cheesy, and exactly what people hope for when they see it on the table, this Buffalo Chicken Dip has earned its place at more than a few gatherings. It’s made with simple ingredients like shredded chicken, cream cheese, ranch dressing, and Buffalo sauce, and it never seems to make it past halftime.
It’s also easy to make, easy to serve, and a lot less work than actual Buffalo wings. Everything bakes together in one dish, comes out hot and bubbly, and disappears faster than you expect, which is really the only metric that matters.
Why You’ll Love This Buffalo Chicken Dip
- It’s creamy, cheesy, not greasy or overly spicy.
- It uses simple ingredients you can grab anywhere, no special trips required.
- Everything bakes together in one dish, which means less prep and easier cleanup.
- You get all the flavor of Buffalo chicken without sticky fingers or a pile of bones.
- It’s the kind of dip people keep going back to until it’s gone.
Key Ingredients & Tips
- Shredded chicken: I prefer using rotisserie chicken because it’s already seasoned, easy to shred, and saves time. I shred it fairly fine so the dip stays creamy and easy to scoop.
- Cream cheese: I always let it soften fully before mixing. Cold cream cheese is how you end up with lumps, and nobody wants that.
- Ranch dressing: I use a ranch I actually like the taste of, because you can definitely tell it’s in there. Homemade or store bought both work.
- Buffalo sauce: Stick with the amount listed, taste it, then adjust if needed. Heat is personal, and you can’t undo it once it’s baked.
- Cheddar cheese: I like freshly shredded cheddar because it melts better, but I won’t pretend pre-shredded doesn’t work too.
- Don’t overbake it: Once the dip is hot and bubbly, pull it. Leaving it in longer just dries out the edges.
- Give it a stir: I usually give the dip a quick stir after baking to keep everything creamy and evenly mixed.
- Make it ahead: I often assemble this earlier in the day, cover it, and bake it right before serving.
- Slow cooker option: For parties, you can transfer it to a slow cooker on low to keep it warm, giving it an occasional stir.
- If it thickens too much: A splash of ranch or Buffalo sauce loosens it right up.
Start by preheating the oven to 350°F (175°C) so it’s ready to go once everything’s mixed. Grab an oven safe baking dish and set it aside.
In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, and Buffalo sauce. Next, stir in the shredded cheddar. At this point the mixture should be thick, creamy, and evenly combined.
Spread the dip evenly in the prepared baking dish and bake for 20 to 25 minutes, until hot and bubbly around the edges and melted through the center.
Once it’s out of the oven, sprinkle the blue cheese and green onions over the top and serve it hot with chips, crackers, or veggies.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can assemble the dip, cover it, and refrigerate it up to a day in advance. Bake it just before serving, adding a few extra minutes if it’s going straight from the fridge.
Can I make this in a slow cooker?
Absolutely. You can either cook it entirely in the slow cooker on low until hot and melted, or bake it first and transfer it to keep warm. Just give it a stir now and then so it stays creamy.
Can I use canned chicken?
You can, and it works in a pinch. Just make sure to drain it very well and shred it finely so the dip doesn’t turn watery.
Why is my Buffalo Chicken Dip greasy?
This usually comes from overbaking or using very fatty cheese. Pull the dip as soon as it’s hot and bubbly, and give it a stir before serving to bring everything back together.
Can I make this without ranch dressing?
Yes. You can swap the ranch for blue cheese dressing, or even sour cream if that’s what you have. The flavor will change slightly, but it still works.
Can I freeze Buffalo Chicken Dip?
You can freeze it, but the texture will soften a bit once reheated. If you do freeze it, thaw overnight in the fridge and reheat gently, stirring as it warms.
Discover More Delicious Dips
- Baked Feta And Spinach Dip
- Crockpot Queso Blanco
- Sloppy Joe Dip
- Whipped Feta Dip With Roasted Cherry Tomatoes
- Nacho Cheese Sauce
- Homemade Tzatziki Sauce
- Pimento Cheese
- 7 Layer Dip
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Buffalo Chicken Dip
Video
Ingredients
- 2 cups cooked chicken (shredded)
- 8 ounces cream cheese (softened to room temperature)
- ½ cup ranch dressing
- ½ cup Buffalo sauce
- 1 cup cheddar cheese (shredded)
- ¼ cup green onions (chopped)
- ¼ cup blue cheese (crumbled)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked and shredded chicken, cream cheese, ranch dressing, and buffalo sauce. Mix everything together until it is well combined.
- Add the shredded cheddar cheese and mix it in.
- Spread the mixture evenly into an oven-safe baking dish.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle crumbled blue cheese and chopped green onions on top.
- Serve hot with tortilla chips or celery sticks for dipping.
Notes
- Rotisserie chicken works well here and keeps prep easy, but any cooked, shredded chicken will do.
- Make sure the cream cheese is fully softened so the dip mixes smoothly.
- Heat levels vary by Buffalo sauce, so adjust to taste if needed.
- This dip can be assembled ahead of time and baked just before serving.
- Leftovers keep well in the fridge for a few days and reheat easily.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
