Introduction

Buffalo Chicken Dip is a flavorful, crowd-pleasing appetizer perfect for gatherings or game day. Creamy, cheesy, and spicy with shredded chicken, it pairs wonderfully with chips or fresh veggies. This classic recipe comes together quickly and bakes to a bubbly, golden finish.

A white oval dish filled with a thick, creamy layered dip that has a golden-orange melted cheese top layer slightly browned with some bubbly texture. The dip appears soft and stringy as a woman’s hand scoops a large dollop with a light-colored chip, pulling up stretchy melted cheese and a creamy textured mix underneath. The dip shows a mix of orange and creamy off-white colors with visible herbs and a soft dense base. In front, some celery sticks and sliced carrots add color to the scene on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds cooked chicken breast, shredded (approximately 3 large breasts)
8 ounces cream cheese, softened
⅔ cup ranch dressing
⅔ cup Frank’s RedHot Buffalo sauce
1 ½ cups shredded cheddar cheese

Instructions

Step 1: Preheat the oven to 350°F (177°C) and allow it to fully heat while you prepare the dip.
Step 2: In a large mixing bowl, combine the shredded chicken, softened cream cheese, ranch dressing, buffalo sauce, and 1 cup of shredded cheddar cheese. Mix thoroughly until all ingredients are fully incorporated.
Step 3: Spread the chicken mixture evenly into a 1.5-quart baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for a cheesy crust.
Step 4: Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese on top is lightly browned and the dip is bubbling around the edges.
Step 5: Remove from the oven and serve immediately while hot. Enjoy with chips, carrot sticks, or celery.

Tips & Variations

For extra spice, add a few dashes of hot sauce or diced jalapeños to the mix before baking.
Use Greek yogurt instead of ranch dressing for a tangier, lighter dip.
Substitute pepper jack cheese for cheddar to add a smoky, spicy flavor.
Leftover dip can be reheated on the stove or microwave for a quick snack.

Storage

Store any leftover buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or oven until hot and bubbly again. Stir midway through reheating for even warmth.

How to Serve

A white oval dish filled with a thick, creamy dip that is light orange in color, showing a slightly rough texture with small shredded bits throughout. The top layer is smooth with some small green herb sprinkles scattered over it. A woman's hand is dipping a light beige chip into the dip, lifting a scoop of it, which shows the creamy, chunky mix clearly. The background includes blurred white bowls with colorful vegetables on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make buffalo chicken dip ahead of time?

Yes, you can prepare the dip mixture and assemble it in the baking dish a day in advance. Keep it covered in the refrigerator, then bake just before serving.

What can I use to serve with buffalo chicken dip?

This dip goes great with tortilla chips, pita chips, celery sticks, carrot sticks, or any crunchy veggies you enjoy.

Buffalo Chicken Dip Classic Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This classic Buffalo Chicken Dip recipe is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Made with shredded chicken, cream cheese, ranch dressing, Buffalo sauce, and cheddar cheese, it’s baked until bubbly and golden brown, then served hot with chips or veggies for dipping.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken Mixture

1 ½ pounds cooked chicken breast, shredded (approximately 3 large breasts)
8 ounces cream cheese, softened
⅔ cup ranch dressing
⅔ cup Frank’s RedHot Buffalo sauce
1 cup shredded cheddar cheese

Topping

½ cup shredded cheddar cheese

Instructions

Preheat Oven: Set your oven temperature to 350°F (177°C) and allow it to fully preheat to ensure even cooking of the dip.
Combine Ingredients: In a large mixing bowl, thoroughly blend the shredded chicken breast, softened cream cheese, ranch dressing, Buffalo sauce, and 1 cup of shredded cheddar cheese until the mixture is smooth and well combined.
Transfer to Baking Dish: Spread the chicken mixture evenly into a 1.5-quart baking dish, making sure it is level and evenly distributed.
Add Cheese Topping: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top of the chicken mixture for a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on the surface is lightly browned and the dip is bubbling along the edges, indicating it’s hot and ready.
Serve: Remove from oven and serve immediately while hot, accompanied by your choice of chips, carrot sticks, or celery for dipping.

Notes

Use cooked chicken breast leftover from a previous meal or rotisserie chicken for convenience.
For extra heat, increase the amount of Buffalo sauce according to your spice tolerance.
This dip can be made ahead and refrigerated; bake just before serving.
Substitute ranch dressing with blue cheese dressing for a different flavor profile.
Serve with tortilla chips, crackers, or fresh vegetables like celery and carrot sticks.

Keywords: Buffalo chicken dip, spicy chicken dip, party appetizer, game day snacks, cheesy dip, cocktail dip