Made with simple ingredients, this buffalo chicken dip is a creamy and ultra-cheesy dip that is perfect for any occasion. It makes for the ultimate party food as it is easy to prepare, serve, and eat as well. It’s great for sharing and always disappears first.
This dip gets its namesake from the buffalo sauce, so it has the heat and flavor of the sauce and when combined with chicken, ranch, and two kinds of cheese, this dip is so irresistible! It’s also easy to transport and reheats well. This will be your go-to dip for everything. If you want another easy party dish, then try my queso dip recipe, spinach artichoke dip recipe, or pretzel bites recipe.
What You Need to Make This Recipe
Cream cheese — you will need cream cheese to create the ultra-creamy base of the dip. Use full-fat cream cheese that is a block and not in a tub.
Hot sauce — while you could use any buffalo sauce, Frank’s Original Red Hot Sauce is a classic option but feel free to use your favorite!
Ranch — the ranch dressing helps balance out the heat from the hot sauce and contributes to the smooth consistency of the sauce.
Cheddar cheese — it’s best to shred the cheddar cheese yourself, as store-bought shredded cheese has a coating on it, so it doesn’t melt as smoothly.
Chicken — I find it most convenient to pick up a rotisserie chicken from the store. You can also make your own shredded chicken in the instant pot or shred leftover chicken to make the dip.
How to Make Buffalo Chicken Dip
1. In a large mixing bowl, combine the cream cheese, Frank’s hot sauce, and ranch dressing. Mix until smooth.
2. Stir in the 6 ounces of cheddar cheese, blue cheese, and green onion.
3. Stir in the shredded chicken until well incorporated.
4. Transfer the mixture to an 8×8-inch baking dish.
5. Top the mixture with the remaining cheddar cheese. Bake until mixture is bubbling, about 25 to 30 minutes.
6. Let dip cool for at least 15 minutes before serving. Sprinkle with remaining green onion just before serving. Serve the buffalo chicken dip with celery sticks and tortilla chips.
Pro Tips for Making This Recipe
- If your cream cheese is cold, place it in a microwave-safe bowl and warm it in the microwave for 10 to 15 seconds.
- You can double the recipe without changing the cooking time if you plan to serve a larger crowd.
- If you don’t like blue cheese, you can swap it for mozzarella cheese.
- Add your cooked chicken to the bowl of a stand mixer with a paddle attachment to quickly shred the chicken. Run the mixer on low to shred the chicken to your desired consistency.
- If this buffalo chicken dip sits out too long and the cheese is no longer gooey, you can heat it back up in the oven for a few minutes, and it’ll be warm, cheesy, and gooey again.
Frequently Asked Questions
You can combine all of the ingredients as instructed, and instead of transferring the buffalo chicken mixture to a baking dish, transfer it to a crockpot. Cover and cook on low heat for 3 to 4 hours or on high heat for 1 to 1½ hours, stirring occasionally until the dip is hot and bubbling.
You can make this dip as spicy as you want it to be. The base recipe isn’t too spicy, and you can add more hot sauce if you want it spicier, up to the whole bottle.
You can keep the buffalo chicken dip in the refrigerator for about 3 to 4 days in an airtight container. You can heat it up in the microwave or oven when ready to enjoy.
I don’t recommend freezing this cheesy dip as the ingredients may separate when thawed and reheated.
I like the classic option of celery sticks and tortilla chips, but you can serve this dip with any veggies, crackers, or bread.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Buffalo Chicken Dip
Equipment
- mixing bowl
- 8″ baking dish
Ingredients
- 2 (8-ounce/227g) blocks cream cheese softened
- ¾ cup Frank’s Original Red Hot Sauce (180ml)
- ½ cup ranch dressing (120ml)
- 8 ounces shredded cheddar cheese divided
- 8 ounces crumbled blue cheese
- 1 cup chopped green onions
- 3 cups cooked shredded chicken about 1 rotisserie chicken
- Celery sticks and tortilla chips to serve
Instructions
- Preheat the oven to 350°.
- In a large mixing bowl, combine the cream cheese, Frank’s hot sauce, and ranch. Stir together until smooth. (You can use an electric hand or stand mixer if desired.)
- Stir in the 6 ounces of cheddar, blue cheese, and green onion. Stir in the shredded chicken until well incorporated. Transfer the mixture to an 8×8-inch baking dish and sprinkle with the remaining cheddar cheese.
- Bake until mixture is bubbling, about 25 to 30 minutes.
- Let dip cool for at least 15 minutes before serving. Sprinkle with remaining green onion just before serving. Serve with celery sticks and tortilla chips.
Notes
- If your cream cheese is cold, place it in a microwave-safe bowl and warm it in the microwave for 10 to 15 seconds.
- You can double the recipe without changing the cooking time if you plan to serve a larger crowd.
- If you don’t like blue cheese, you can swap it for mozzarella cheese.
- Add your cooked chicken to the bowl of a stand mixer with a paddle attachment to quickly shred the chicken. Run the mixer on low to shred the chicken to your desired consistency.
- If this dip sits out too long and the cheese is no longer gooey, you can heat it back up in the oven for a few minutes, and it’ll be warm, cheesy, and gooey again.
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