✔ Updated · clear ingredient amounts, step photos and safe-temperature tips
Buffalo chicken dip is the one I make for every game day and birthday: shredded chicken, hot sauce, ranch and melty cheese baked until it bubbles. It isn't pretty, but the first scoop always disappears before I've set down the chips.
At a glance
The one tip that matters: Use a rotisserie chicken to cut the prep to 10 minutes, and bake until the middle reads 165°F, especially if you made it ahead and it went in straight from the fridge.
Why You'll Love This Dip
- Five main ingredients, most of them already in your fridge.
- Make-ahead friendly, so it goes in the oven when guests arrive.
- All the wing flavor, with none of the sticky fingers.
What Goes in Buffalo Chicken Dip?
- Chicken: poached breasts, rotisserie chicken or canned chicken, drained well.
- Hot sauce: a cayenne pepper sauce gives the classic wing flavor. Use less for a milder dip.
- Cream cheese: the creamy base that holds it all together.
- Ranch or blue cheese dressing: ranch is milder; blue cheese tastes more like real wings.
- Cheese: cheddar for color, Monterey Jack for extra stretch.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Rotisserie chicken is my shortcut. One bird gives about 3 cups of shredded meat and saves 30 minutes. Pull it while it's still warm and it shreds in seconds.
- Soft cream cheese, smooth dip. Let it sit out for 30 minutes or warm it gently. Cold cream cheese leaves little lumps.
- Layered or mixed? I like the layers: spicy chicken on the bottom, creamy middle, cheesy top. If your crowd wants every scoop the same, just stir it all together before baking.
- Make it ahead. Assemble it up to a day ahead, cover and refrigerate. Bake an extra 5 to 10 minutes and check that the center reaches 165°F.
- Slow cooker version. Stir everything except half the cheese together in a small slow cooker and cook on low for 2 to 3 hours, stirring once or twice. Top with the rest of the cheese for the last 15 minutes and keep it on warm.
- The dip that stole the show. A friend first brought this over while I was fussing with a tater tot casserole for dinner, and nobody touched my casserole until every bit of dip was gone.
Buffalo Chicken Dip
12
servings10
minutes25
minutes340
kcal35
minutesA layered baked buffalo chicken dip: shredded chicken tossed in cayenne pepper hot sauce, covered with a melted cream cheese and ranch layer, topped with cheddar and baked at 350°F until bubbling and 165°F in the center. Serves about 12 as a party dip.
Ingredients
3 cups cooked chicken breast, shredded (about 1 1/2 lb raw, or 1 rotisserie chicken)
3/4 cup cayenne pepper hot sauce
16 ounces (two 8 oz blocks) cream cheese, softened
1 cup ranch dressing (or blue cheese dressing)
1 1/2 cups (6 oz) shredded cheddar or Monterey Jack cheese
2 tablespoons sliced green onion, to garnish (optional)
tortilla chips, celery sticks and crackers, to serve
Directions
- Heat the oven to 350°F (175°C). If you are cooking your own chicken, poach it until it reads 165°F in the thickest part, then shred it with two forks.
- Toss the shredded chicken with the hot sauce and spread it in an even layer in a 2- to 3-quart baking dish.
- Warm the cream cheese and ranch in a saucepan over low heat, stirring, until smooth and melted.
- Pour the cream cheese mixture evenly over the chicken and sprinkle the shredded cheese on top.
- Bake uncovered for 20 to 25 minutes, until bubbling at the edges, lightly browned and 165°F in the center. Allow 5 to 10 minutes longer if it went in cold from the fridge.
- Rest for 5 to 10 minutes, scatter with green onion and serve warm with chips, celery and crackers.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Buffalo Chicken Dip
Tortilla chips, celery and carrot sticks, crackers, toasted baguette slices and mini sweet peppers all work. For a bigger game-day spread, add my BLT dip, French onion dip and Velveeta sausage dip, or see what to serve with chicken wings for more ideas.
Storing and Reheating
I don't freeze the baked dip, because the cheese turns gritty when it reheats. Instead, I stir everything together unbaked, pack it into a zip-top bag with the air pressed out and freeze that, then bake it fresh after thawing overnight in the fridge.
Leftover baked dip keeps for 3 to 4 days in the fridge. Reheat it until it's steaming and 165°F in the center.
Frequently Asked Questions
What can I use instead of cream cheese in buffalo chicken dip?
Use Neufchatel for a lighter dip, or swap half the cream cheese for sour cream or plain Greek yogurt. Greek yogurt adds tang and protein but can split if it boils, so bake it just until hot and bubbling at the edges.
What are the ingredients in buffalo chicken dip?
The classic list is cooked shredded chicken, cayenne pepper hot sauce, cream cheese, ranch or blue cheese dressing, and shredded cheddar or Monterey Jack. Green onion on top is optional.
Can I make buffalo chicken dip in a crockpot?
Yes. Stir everything together in a small slow cooker and cook on low for 2 to 3 hours, stirring once or twice, until hot and melted. Keep it on the warm setting for serving and stir now and then.
Can you freeze buffalo chicken dip?
I freeze it unbaked. Mix everything, pack it into a freezer bag with the air pressed out and freeze for up to 2 months. Thaw overnight in the fridge, then bake until bubbling and 165°F in the center.
How long does leftover buffalo chicken dip last?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in the oven or microwave, stirring, until it is steaming hot and reaches 165°F.
