Buffalo Chicken Dip is a creamy, spicy spread that’s packed with tender shredded chicken, tangy buffalo sauce, and melty cheese. It’s got that perfect kick of heat balanced by cool, creamy flavors, making it a total crowd-pleaser at parties or game days.
I love making this dip because it’s super easy to throw together but feels like a special treat. I usually sneak in some extra cheese on top so it gets all bubbly and golden when it bakes. Plus, mixing in a bit of ranch or blue cheese dressing cools down the spice just right, so even those who don’t love too much heat can enjoy it.
My favorite way to serve this dip is with crunchy celery sticks, tortilla chips, or even warm pita bread. It’s the kind of dish that has everyone reaching for seconds, and I always end up wishing I had made a double batch. It’s cozy, fun, and perfect for sharing with friends or family when you want something flavorful and easy-to-eat.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast is the base here. Rotisserie chicken works great and saves time. For a lighter option, use shredded turkey or even jackfruit for a vegetarian twist.
Cream Cheese: This gives the dip its creamy texture. You can swap for Greek yogurt or vegan cream cheese if you want a healthier or dairy-free version, but the dip won’t be quite as rich.
Buffalo Wing Sauce: This provides the heat and that classic buffalo flavor. Frank’s RedHot is the go-to. If you prefer less heat, use half buffalo sauce and half barbecue sauce or hot sauce mild in spice.
Ranch or Blue Cheese Dressing: I love using ranch to cool the heat, but blue cheese adds a sharper flavor. If you don’t have either, plain sour cream or mayonnaise can work as a stand-in.
Cheddar and Blue Cheese: Cheddar melts beautifully and adds cheesiness, while blue cheese adds tanginess. If you’re not a fan of blue cheese, add extra cheddar or mozzarella for milder flavor.
How Do I Get My Buffalo Chicken Dip Thick and Creamy, Not Runny?
The key to a perfect dip texture is balancing your wet and dry ingredients and baking it just right. Follow these tips:
- Use softened cream cheese and mix it well with the buffalo sauce before adding other ingredients—lumps make the dip uneven.
- Drain the chicken well if it’s moist, to avoid too much liquid.
- Combine only half of the shredded cheese in the mix, then top with the rest—this helps it melt into a creamy layer on top.
- Bake just until bubbly. Overbaking can dry out the dip, while underbaking leaves it runny.
I find that using a shallow baking dish helps the dip cook evenly and creates a perfect creamy texture that holds on the chip without dripping off.
Equipment You’ll Need
- Mixing bowl – I like a medium-sized one to combine all the ingredients easily.
- Oven-safe baking dish – a 1.5-quart dish works well; it spreads the dip out so it bakes evenly and gets bubbly.
- Measuring cups and spoons – for accuracy when adding ingredients.
- Spatula or spoon – to mix everything smoothly and spread the dip in the dish.
- Oven – to bake the dip until hot and bubbly, making it irresistibly melty.
Flavor Variations & Add-Ins
- Proteins: Mix in cooked shredded turkey or rotisserie chicken for a different flavor. For a vegetarian version, use chickpeas or jackfruit.
- Cheeses: Swap cheddar for Monterey Jack, Pepper Jack, or a blend of cheeses for a milder or spicier kick.
- Veggies: Stir in chopped bell peppers, green chiles, or corn for extra texture and flavor.
- Spices & Sauces: Add a splash of lime juice, some cumin, or smoked paprika for a smoky variation. A dash of hot sauce can make it even spicier.
How to Make Buffalo Chicken Dip
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 8 oz cream cheese, softened
- 1/2 cup hot buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (plus extra for garnish)
- 2 green onions, chopped (optional, for garnish)
- Tortilla chips and celery sticks, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake, so you’re looking at about 35 minutes total to have a warm, cheesy dip ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Mix the Base
First, set your oven to 350°F (175°C) to preheat. In a mixing bowl, blend the softened cream cheese with the buffalo wing sauce until the mixture is smooth and fully combined.
2. Add Chicken, Dressing, and Cheese
Next, stir in the ranch (or blue cheese) dressing, shredded chicken, and half of the cheddar cheese and crumbled blue cheese. Mix everything until it looks well blended.
3. Bake the Dip
Transfer this mixture to an oven-safe baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese over the top. Bake in your preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
4. Garnish and Serve
Once baked, remove the dip from the oven and sprinkle extra crumbled blue cheese and chopped green onions on top for added flavor and color. Serve warm with tortilla chips and celery sticks, perfect for dipping and sharing!
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken beforehand, either in the fridge overnight or by using the defrost setting on your microwave. Pat it dry to avoid extra moisture in the dip.
How Can I Make This Dip Less Spicy?
Reduce the amount of buffalo wing sauce or swap half of it for a milder sauce like barbecue. Adding extra ranch or blue cheese dressing also helps mellow the heat.
Can I Prepare Buffalo Chicken Dip Ahead of Time?
Absolutely! Mix all the ingredients except the cheese topping, cover, and refrigerate for up to 24 hours. When ready, add the cheese on top and bake as directed.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
