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I’ve been making this Buffalo Chicken Dip for years — it’s creamy, tangy, and always the first thing gone at parties. This recipe turns simple shredded chicken and a handful of pantry staples into a crowd-pleasing, oven-bubbled dip that’s perfect for game day, potlucks, or weeknight snacking. If you like a touch of heat balanced with cool ranch creaminess, this easy buffalo chicken dip is exactly what you want to keep on repeat. Try it with chips, celery, or even as a sandwich spread for something different — it pairs well with other spicy bites like spicy buffalo chicken sliders.
What makes this recipe special
This Buffalo Chicken Dip is quick to assemble, feeds a crowd without fuss, and uses ingredients most cooks already have on hand. It’s rich but tangy thanks to the buffalo sauce and ranch, and baking it for just 20–25 minutes gives you that irresistible browned top and bubbling edges.
“Perfect balance of heat and creaminess — a total party winner.”
Beyond flavor, it’s budget-friendly, kid-approved (reduce the hot sauce for the little ones), and flexible enough to scale up for larger gatherings.
Preparing Buffalo Chicken Dip
Start by combining shredded cooked chicken with softened cream cheese, ranch dressing, buffalo sauce, and most of the cheddar cheese. Once mixed, you bake until bubbly and lightly browned. This short overview helps you visualize the flow before you dive into the steps: mix, spread, top, and bake.
What you’ll need
1 ½ pounds cooked chicken breasts ((shredded; about 3 large breasts)), 1 (8-ounce) package cream cheese ((softened)), ⅔ cup ranch dressing, ⅔ cup Frank’s RedHot Buffalo Sauce, 1 ½ cups shredded cheddar cheese ((or mozzarella))
Substitutions and notes:
- Use rotisserie chicken to save time.
- Swap ranch for blue cheese dressing if you prefer a tangier bite.
- Mozzarella works for milder, gooey texture; sharp cheddar adds more flavor.
- For a lower-fat option, use light cream cheese and reduced-fat cheese.
Step-by-step instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and 1 cup of cheddar cheese. Mix until everything is evenly incorporated.
- Spread the mixture into a 1.5‑quart baking dish and sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Bake for 20–25 minutes, until the top is lightly browned and the sides are bubbling.
- Remove from the oven and let rest for a couple of minutes, then serve immediately with chips, carrots, and celery.
Best ways to enjoy it
Serve warm with sturdy dippers like tortilla chips, pita chips, or toasted baguette slices. Fresh vegetables — celery, carrot sticks, and bell pepper strips — add crunch and cool contrast. For a heartier option, spoon onto baked potatoes or use as a filling for sliders. If you want more ideas, check out these family-friendly casserole inspirations like easy chicken casseroles that feed a family of 4.
Pairings:
- Crisp green salad to cut richness.
- Pickles or quick-pickled red onions for acidity.
- Ranch or blue cheese on the side for extra dipping.
Storage and reheating tips
Refrigerate leftovers in an airtight container for 3–4 days. To freeze, place the cooled dip in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating:
- Oven: Spread in a baking dish and bake at 350°F until hot and bubbling, about 15–20 minutes.
- Microwave: Heat in 30–45 second intervals, stirring between, until evenly hot.
- Slow cooker: Reheat on low, stirring occasionally, until warmed through.
Helpful cooking tips
- Shred warm chicken for better texture and easier mixing.
- Let cream cheese sit at room temperature for 30 minutes for a smoother mix.
- Taste and adjust: add more Frank’s for heat or more ranch for creaminess.
- For even browning, broil 1–2 minutes at the end—watch closely to avoid burning.
- Make it in advance: assemble and refrigerate for up to a day, then bake right before serving.
Creative twists
- Blue Cheese Buffalo Dip: Swap ranch for blue cheese dressing and add crumbled blue cheese.
- BBQ Buffalo Mash: Mix in a tablespoon of BBQ sauce for a smoky-sweet layer.
- Vegetarian jackfruit version: Use shredded young jackfruit instead of chicken for a plant-based option.
- Lower-heat: Reduce buffalo sauce to 1/3 cup and add a teaspoon of smoked paprika for flavor.
- Crockpot party dip: Combine ingredients and heat on low for 1–2 hours until bubbly.
Common questions
Q: Can I make this ahead of time?
A: Yes — assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Bake 20–25 minutes when ready to serve.
Q: What’s the best chicken to use?
A: Rotisserie chicken is fast and flavorful. Poached or leftover roasted breasts also work well — about 1½ pounds shredded.
Q: Can I use other hot sauces?
A: You can, but Frank’s RedHot is classic for buffalo flavor. If using a hotter sauce, start with less and adjust to taste.
Conclusion
If you want another perspective or a video walkthrough, see The Best Buffalo Chicken Dip Recipe (+ Video) – The Forked Spoon for a slightly different approach and tips. For more community-tested versions and ratings, check this Buffalo Chicken Dip Recipe to compare techniques and serving ideas.
Internal link suggestions (anchor text only):
- Spicy Buffalo Chicken Sliders
- 7 Easy Chicken Casseroles That Feed a Family of 4 Under $10
Buffalo Chicken Dip
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This Buffalo Chicken Dip is creamy, tangy, and always the first thing gone at parties. Perfect for game day or weeknight snacking.
Ingredients
- 1 ½ pounds cooked chicken breasts (shredded; about 3 large breasts)
- 1 (8-ounce) package cream cheese (softened)
- ⅔ cup ranch dressing
- ⅔ cup Frank’s RedHot Buffalo Sauce
- 1 ½ cups shredded cheddar cheese (or mozzarella)
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and 1 cup of cheddar cheese. Mix until everything is evenly incorporated.
- Spread the mixture into a 1.5-quart baking dish and sprinkle the remaining ½ cup of cheese evenly over the top.
- Bake for 20–25 minutes, until the top is lightly browned and the sides are bubbling.
- Remove from the oven and let rest for a couple of minutes, then serve immediately with chips, carrots, and celery.
Notes
Use rotisserie chicken to save time. For a lower-fat option, use light cream cheese and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg