If you ask me, buffalo chicken dip is the answer to all your party planning prayers.
This crowd-pleasing appetizer brings together tender shredded chicken with cream cheese, ranch dressing, and Frank’s RedHot sauce. The creamy base gets a kick from garlic powder, onion powder, and black pepper.
It’s topped with generous amounts of melted mozzarella and cheddar cheese that get all gooey and irresistible. Fresh green onions scattered on top add a pop of color and a little crunch.
It’s the kind of dip that disappears fast at gatherings, perfect for game day or any time you need to feed a hungry crowd.
Why You’ll Love This Buffalo Chicken Dip
- Perfect party appetizer – This dip is always the first to disappear at gatherings, and everyone will be asking you for the recipe.
- Ready in under 45 minutes – You can whip this up quickly for last-minute get-togethers or game day without spending hours in the kitchen.
- Simple ingredients – Everything you need is probably already in your fridge or pantry, making this an easy go-to recipe.
- Crowd-pleasing flavor – The creamy, cheesy base with just the right amount of spicy buffalo kick makes this dip addictive with chips, crackers, or veggies.
- Great for meal prep – Make it ahead and reheat when needed, or double the batch to have leftovers for snacking throughout the week.
What Kind of Chicken Should I Use?
For this buffalo chicken dip, you can use fresh or frozen chicken breasts – just make sure frozen ones are fully thawed before cooking. If you’re short on time, rotisserie chicken from the store is a great shortcut that actually adds extra flavor to the dip. You can also use chicken thighs instead of breasts if that’s what you have on hand, as they’ll work just as well and some people prefer the extra moisture they provide. The key is making sure your chicken is fully cooked and shredded into bite-sized pieces so it mixes evenly throughout the dip.
Options for Substitutions
This dip is pretty forgiving when it comes to swapping ingredients:
- Chicken breasts: You can use rotisserie chicken to save time – just shred about 3 cups worth. Chicken thighs work too if you prefer darker meat, or even canned chicken in a pinch.
- Ranch dressing: Blue cheese dressing is a classic swap that pairs really well with buffalo flavor. You can also use Greek yogurt mixed with ranch seasoning for a lighter option.
- Hot sauce: Frank’s RedHot is traditional, but any buffalo-style hot sauce works. If you want less heat, use half hot sauce and half melted butter.
- Cream cheese: Greek yogurt or sour cream can replace some or all of the cream cheese for a tangier, lighter dip. Just note it will be slightly thinner in texture.
- Mozzarella and cheddar: Feel free to use whatever cheese you have on hand – Monterey Jack, Colby, or pepper jack all work great. You can also use all of one cheese instead of mixing two.
- Green onions: Regular diced onions, chives, or even celery can replace green onions if that’s what you’ve got in the fridge.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with buffalo chicken dip is using chicken that’s too wet, which creates a watery dip – after boiling your chicken breasts, let them cool slightly and then shred them well, squeezing out any excess moisture with paper towels before adding to the mixture.
Another common error is not fully melting the cream cheese before combining everything, which leads to lumps throughout your dip, so make sure to stir it over low heat until it’s completely smooth and creamy.
Don’t skip the broiling step at the end, as those 2-3 minutes create a golden, slightly crispy cheese top that takes the dip from good to great, but watch it closely since cheese can go from perfect to burnt in seconds.
For even better results, consider using rotisserie chicken instead of boiling your own – it saves time and adds extra flavor to your dip.
What to Serve With Buffalo Chicken Dip?
This dip is perfect for game day or any party, and you’ll want plenty of things for scooping it up. Tortilla chips are always a crowd favorite, but I also love using celery sticks and carrot sticks since they give you that classic buffalo wing experience and add a nice crunch. Crackers like Ritz or Club crackers work great too, and don’t sleep on toasted baguette slices if you want something a bit more filling. For a fun twist, you can even serve it with pita chips or pretzel crisps, which hold up really well to this thick, cheesy dip.
Storage Instructions
Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes great cold too, so I sometimes just eat it straight from the fridge with some crackers or veggies when I’m looking for a quick snack.
Freeze: This dip freezes pretty well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.
Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again, or microwave individual portions for 1-2 minutes. Give it a good stir halfway through to make sure the cheese melts evenly and everything comes back together nicely.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 cups of dip |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 170-190 g
- Fat: 170-190 g
- Carbohydrates: 35-45 g
Ingredients
- 3-4 chicken breasts (shredded or chopped)
- 8 oz cream cheese (softened to room temperature)
- 1.25 cups ranch dressing (I like Hidden Valley Ranch)
- 1.25 cups hot sauce (Frank’s RedHot is a classic for buffalo flavor)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup green onions (sliced, for garnish)
- 1.75 cups mozzarella cheese (shredded)
- 1.75 cups cheddar cheese (shredded)
Step 1: Cook the Chicken
- 3-4 chicken breasts
- Salt and water
Bring a large pot of salted water to a boil over high heat.
Add the chicken breasts and simmer for 12-15 minutes until cooked through (the internal temperature should reach 165°F).
Remove the chicken and let it cool slightly, then shred or chop it into bite-sized pieces.
Set aside while you prepare the other components.
Step 2: Prepare the Baking Dish and Oven
- Cooking spray
Preheat your oven to 350°F.
Lightly spray a 9×13 inch baking dish (or similar size) with cooking spray to prevent sticking.
This ensures your dip won’t stick and will be easy to serve.
Step 3: Build the Buffalo Sauce Base
- 8 oz cream cheese
- 1.25 cups ranch dressing
- 1.25 cups hot sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
In a large pot over medium heat, combine the softened cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, and onion powder.
Stir constantly for 3-5 minutes until the cream cheese is fully melted and the mixture is smooth and well combined.
The heat should be gentle to prevent scorching—you’re creating a creamy base that will coat all your ingredients.
Step 4: Combine All Ingredients and Transfer to Baking Dish
- cooked chicken from Step 1
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 3/4 cup mozzarella cheese
- 3/4 cup cheddar cheese
- 1/2 cup green onions
- sauce base from Step 3
Add the cooked chicken from Step 1 to the sauce base along with 1 cup of the mozzarella cheese, 1 cup of the cheddar cheese, and most of the sliced green onions (reserve some for garnish).
Stir well until everything is evenly distributed and coated in the buffalo sauce.
Transfer the mixture to your prepared baking dish from Step 2, spreading it into an even layer.
Top with the remaining 3/4 cup mozzarella and 3/4 cup cheddar cheese, creating an even layer across the top.
I like to mix my cheeses together before topping for more uniform coverage.
Step 5: Bake Until Heated Through and Bubbly
Bake in the preheated 350°F oven for 20-30 minutes until the dip is heated through and the edges are bubbly.
You’ll know it’s ready when you see bubbles forming around the edges and the cheese is melted throughout.
Step 6: Broil for Golden Finish and Garnish
- reserved green onions for garnish
Turn your oven to broil on high setting and place the baking dish on the top rack.
Broil for 2-3 minutes, watching carefully, until the cheese is golden brown and lightly charred in spots.
Remove from the oven and garnish with the reserved sliced green onions.
Serve immediately with tortilla chips, crackers, or vegetable crudités.
I find that broiling gives the top that irresistible crispy, golden crust that takes this dip from good to restaurant-quality.
Simple Buffalo Chicken Dip
Ingredients
- 3-4 chicken breasts (shredded or chopped)
- 8 oz cream cheese (softened to room temperature)
- 1.25 cups ranch dressing (I like Hidden Valley Ranch)
- 1.25 cups hot sauce (Frank's RedHot is a classic for buffalo flavor)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup green onions (sliced, for garnish)
- 1.75 cups mozzarella cheese (shredded)
- 1.75 cups cheddar cheese (shredded)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the chicken breasts and simmer for 12-15 minutes until cooked through (the internal temperature should reach 165°F). Remove the chicken and let it cool slightly, then shred or chop it into bite-sized pieces. Set aside while you prepare the other components.
- Preheat your oven to 350°F. Lightly spray a 9x13 inch baking dish (or similar size) with cooking spray to prevent sticking. This ensures your dip won't stick and will be easy to serve.
- In a large pot over medium heat, combine the softened cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, and onion powder. Stir constantly for 3-5 minutes until the cream cheese is fully melted and the mixture is smooth and well combined. The heat should be gentle to prevent scorching—you're creating a creamy base that will coat all your ingredients.
- Add the cooked chicken from Step 1 to the sauce base along with 1 cup of the mozzarella cheese, 1 cup of the cheddar cheese, and most of the sliced green onions (reserve some for garnish). Stir well until everything is evenly distributed and coated in the buffalo sauce. Transfer the mixture to your prepared baking dish from Step 2, spreading it into an even layer. Top with the remaining 3/4 cup mozzarella and 3/4 cup cheddar cheese, creating an even layer across the top. I like to mix my cheeses together before topping for more uniform coverage.
- Bake in the preheated 350°F oven for 20-30 minutes until the dip is heated through and the edges are bubbly. You'll know it's ready when you see bubbles forming around the edges and the cheese is melted throughout.
- Turn your oven to broil on high setting and place the baking dish on the top rack. Broil for 2-3 minutes, watching carefully, until the cheese is golden brown and lightly charred in spots. Remove from the oven and garnish with the reserved sliced green onions. Serve immediately with tortilla chips, crackers, or vegetable crudités. I find that broiling gives the top that irresistible crispy, golden crust that takes this dip from good to restaurant-quality.
