Buffalo Chicken Dip Recipe

Buffalo Chicken Dip is the kind of dish that instantly brings people together. Whether you’re watching a big game, hosting a backyard party, or just craving something indulgent on a quiet weekend, this creamy, spicy dip delivers comfort and bold flavor in every bite. It’s a beloved party favorite and a reliable go-to when you need a dish that disappears fast.

At its core, this dip is a blend of juicy shredded chicken, rich cream cheese, tangy ranch, melty cheese, and the iconic kick of hot sauce—specifically Frank’s RedHot for that authentic Buffalo flavor. It’s easy to prepare, incredibly satisfying, and endlessly customizable to fit different spice levels or dietary needs.

This Buffalo Chicken Dip isn’t just about flavor—it’s also about simplicity. You can make it ahead, reheat it easily, and serve it in a variety of fun ways. Perfect for game days, family potlucks, holiday spreads, or even casual weeknight comfort food, this dish has all the elements of a classic, crave-worthy recipe that keeps everyone coming back for more.

Why You’ll Love This Recipe

• Quick and easy to prepare, especially with pre-cooked or rotisserie chicken
• Incredibly creamy and flavorful with just the right amount of heat
• Customizable for spice tolerance, diet preferences, or ingredient availability
• Crowd-pleaser that suits parties, tailgates, potlucks, or family dinners
• Make-ahead and freezer friendly for maximum convenience

Ingredients Breakdown

Serves: 8–10 appetizer portions

Chicken

• 3 large boneless skinless chicken breasts, boiled and shredded

Dairy

• 8 ounces cream cheese, cubed
• 1.5 cups mozzarella cheese, shredded, divided
• 1.5 cups cheddar cheese, shredded, divided

Dressing and Sauce

• 1 cup ranch dressing, homemade or store-bought
• 1 cup hot sauce (Frank’s RedHot recommended), plus more as needed

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Garnish

• ½ cup green onion, chopped

Tools & Equipment Needed

• Large pot (for boiling chicken)
• Cutting board and sharp knife
• Mixing bowls
• Measuring cups and spoons
• Baking dish (9×13-inch or similar)
• Spatula or spoon
• Hand mixer or two forks (for shredding chicken)
• Cheese grater (if using block cheese)
• Oven or slow cooker (for cooking and serving)

Step-by-Step Instructions

1. Prepare the Chicken

Start by boiling the chicken breasts in salted water over medium heat. Cook until fully cooked through, about 15 to 18 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the pot, let it cool slightly, and then shred using two forks or a hand mixer.

Tip: For an even faster prep, use leftover roasted chicken or store-bought rotisserie chicken.

2. Preheat the Oven

While your chicken is cooking or cooling, preheat your oven to 375°F (190°C). If you’re using a slow cooker instead, you can skip this step.

3. Mix the Ingredients

In a large mixing bowl, combine the shredded chicken, cubed cream cheese, ranch dressing, hot sauce, garlic powder, black pepper, and half of both the mozzarella and cheddar cheeses. Mix well until all the ingredients are evenly incorporated. You can use a hand mixer for a smoother texture or stir by hand for a chunkier consistency.

4. Assemble the Dip

Transfer the mixture into a greased 9×13-inch baking dish or an oven-safe skillet. Smooth the top with a spatula, then sprinkle the remaining mozzarella and cheddar evenly over the top.

5. Bake the Dip

Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is bubbling and the cheese is fully melted. For a golden, slightly crispy top, broil the dish for an additional 2 to 3 minutes, watching closely to avoid burning.

6. Garnish and Serve

Once out of the oven, allow the dip to cool for 5 minutes. Sprinkle with chopped green onions for a fresh contrast and added color. Serve immediately with tortilla chips, toasted baguette slices, celery sticks, or even soft pretzels.

Tips & Variations

• Make it milder: Cut back on the hot sauce or use a milder buffalo-style sauce. You can even substitute part of the hot sauce with more ranch dressing for a creamier, less spicy result.
• Make it spicier: Add extra hot sauce, a pinch of cayenne, or finely diced jalapeños to increase the heat level.
• Dairy-free adaptation: Use plant-based cream cheese, vegan ranch, and dairy-free cheeses.
• Meat alternatives: Substitute shredded turkey, ground chicken, or plant-based meat for different flavors or dietary needs.
• Add texture: Mix in diced celery or bell peppers for added crunch and color.
• Make it in a slow cooker: Combine all ingredients in a slow cooker and heat on low for 2 to 3 hours, stirring occasionally. This option keeps it warm for parties or potlucks.

Flavor Profile & Pairings

This dip delivers bold, craveable flavor that balances creamy richness, tangy ranch, melty cheese, and the signature heat of hot sauce. It’s luscious and smooth with a bit of stringy cheese pull, plus the satisfying bite of tender shredded chicken.

Ideal Pairings:

Drinks

• Crisp lagers or pale ales
• Sparkling lemonade or iced tea
• Riesling or Sauvignon Blanc (for a hint of sweetness to balance the spice)

Side Dishes

• Crunchy celery and carrot sticks
• Toasted pita chips or baguette slices
• Sweet potato fries or waffle fries
• Simple green salad with a light vinaigrette

Nutritional Overview (Per Serving)

Approximate values based on 10 servings:

Nutrient	Amount
Calories	320 kcal
Protein	22 g
Carbohydrates	5 g
Fat	24 g
Fiber	<1 g

Dietary Notes: Naturally gluten-free (verify hot sauce and ranch), low in carbs, high in protein, and nut-free.

Make-Ahead & Meal Prep Tips

• Make ahead: Assemble the dip up to 2 days in advance and store it covered in the refrigerator. Bake just before serving.
• Freezer-friendly: The assembled, unbaked dip can be frozen for up to 2 months. Let it thaw overnight in the fridge before baking.
• Reheat tips: To reheat leftovers, warm in a 350°F oven for 10 to 15 minutes or microwave single portions for 1 to 2 minutes. Stir halfway through to ensure even heating.
• Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions

Can I use canned chicken or rotisserie chicken instead?
Yes. Canned chicken is a budget-friendly shortcut, though rotisserie chicken adds more flavor and texture.

Can I make this in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and heat on low for 2 to 3 hours. Stir occasionally and serve directly from the slow cooker to keep it warm.

Is there a blue cheese version of this dip?
Yes. You can replace the ranch dressing with blue cheese dressing and add ¼ cup crumbled blue cheese to the mix for a tangier flavor.

Can I make this dip vegetarian?
Try using shredded jackfruit or a plant-based meat alternative in place of the chicken. Adjust seasonings accordingly.

What can I serve this dip with besides chips?
Try sliced veggies (celery, carrots, bell pepper), pretzel rods, toasted bread, mini bell peppers, or as a sandwich filling on buns or croissants.

Cooking Timeline (At a Glance)

Step	Time
Boil and shred chicken	15–18 min
Mix and assemble dip	10 min
Bake dip	20–25 min
Cooling & garnish	5 min
Total Time	~50 minutes

Serving Suggestions

• Serve family-style in the baking dish with a spread of dipping options.
• Scoop into ramekins or mini cast iron skillets for personal portions.
• Spoon into slider buns or pita pockets for a more filling option.
• Use as a topping for baked potatoes or nachos for a fun twist.

Recipe Variations

• Buffalo Chicken Pasta Bake: Combine the dip with cooked pasta and bake for a creamy, spicy casserole.
• Buffalo Chicken Flatbread: Spread on flatbread, top with blue cheese crumbles, and bake until golden.
• Buffalo Chicken-Stuffed Peppers: Fill halved bell peppers with the dip and bake for a low-carb entree.

Ingredient Spotlight: Frank’s RedHot Sauce

Frank’s RedHot is the go-to hot sauce for Buffalo-style dishes. Its vinegar-forward flavor and balanced heat make it ideal for dips, wings, and marinades.

Buying & Storage Tips:

• Choose the original or “Buffalo” version for best flavor.
• Store in a cool, dry pantry or refrigerate after opening.
• Shake well before using to mix the oil and spices.

Pro Cooking Tips

• Shred chicken while warm: It’s easier and more tender when pulled hot.
• Soften cream cheese beforehand: This ensures easier mixing and better texture.
• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that prevent melting.
• Don’t overbake: Pull the dip once the cheese is melted and bubbly to avoid drying out the top layer.
• Stir mid-bake (optional): For an ultra-uniform texture, gently stir the dip halfway through baking and top with cheese again.

Storage & Freezing Guide

Refrigerator:
Store cooled leftovers in an airtight container for up to 4 days. Reheat as needed.

Freezer:
Freeze unbaked dip in a sealed, freezer-safe container for up to 2 months. To bake, thaw overnight and follow normal instructions.

Avoid Freezing After Baking:
While you can freeze it post-bake, the texture of the cheese and dressing may change slightly.

Nutrition Estimate Table (Per Serving)

Nutrient	Estimate
Calories	320 kcal
Protein	22 g
Carbohydrates	5 g
Fat	24 g
Fiber	<1 g

Dietary Notes:

• Gluten-free with certified ingredients
• Nut-free
• Low-carb, high-protein
• Dairy-free adaptable

Conclusion

Buffalo Chicken Dip is one of those recipes that never goes out of style. It combines all the best things about comfort food rich creaminess, satisfying texture, and bold flavor—into one irresistible dish. It’s endlessly versatile, whether you’re dipping a chip, spreading it on a sandwich, or serving it as part of a game-day feast.

Best of all, it’s easy to make ahead, customizable to your preferences, and guaranteed to win over guests no matter the occasion. Whether you like it mild or spicy, cheesy or lightened-up, this Buffalo Chicken Dip is the kind of crowd-pleaser you’ll find yourself making again and again.

So grab a bag of chips, fire up the oven, and get ready for the kind of appetizer that might just outshine the main course.

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