Buffalo chicken dip delivers all the bold flavors of Buffalo wings in a creamy, cheesy, and slightly spicy appetizer—without the mess! It’s the ultimate party dip, made with just five main ingredients, including shredded chicken, cream cheese, ranch dressing, hot sauce, and melted cheese. Whether for game day, a potluck, or any gathering, this warm, bubbly, and irresistibly delicious dip is always a crowd favorite. Serve it hot with crackers, tortilla chips, or veggies, and watch it disappear!
Up your game with this buffalo chicken dip!
This dip is always a hit at gatherings and perfect for game days or parties. It’s quick, easy to make, and pairs well with tortilla chips, any type of crackers, or snacking veggies like carrot sticks, celery, and broccoli. You can easily customize it with toppings like diced avocado, chopped green onions, crumbled cooked bacon, or crumbled Fritos Chili Cheese Corn Chips. For extra heat, add a drizzle of sriracha or a pinch of cayenne pepper. Have fun with the flavors and make it your own!
It’s the ultimate Super Bowl appetizer because it’s easy to make, packed with bold flavors, and always a crowd-pleaser. It’s everything you love about Buffalo wings—tangy heat, creamy texture, and cheesy goodness—without the mess of sticky fingers. And, it feeds a crowd! Whether served in a baking dish, slow cooker, or a cast-iron skillet, it’s designed for sharing and stays warm throughout the game. It’s gluten-free, low-carb, and keto!
The ingredients and substitutions
- Chicken. This dip is extra easy and affordable, using leftover cooked chicken, rotisserie chicken or shredded cooked chicken breasts, or even canned chunk chicken!
- Cream Cheese. Use softened, full-fat block cream cheese for a smooth, creamy dip. Low-fat versions may separate when baked.
- Ranch Dressing. Adds creaminess and tang and is the classic choice for the Buffalo chicken dip. You can swap in bleu cheese dressing if you prefer. Avoid dry ranch seasoning—use the real thing for the best flavor.
- Hot Sauce. Frank’s RedHot is the classic choice, delivering the signature Buffalo wing heat. However, pretty much any other hot sauce would work, too! Adjust the amount to your spice preference.
- Cheddar Cheese. Melted cheddar gives the dip its rich, gooey texture. For variations, try finely shredded Colby Jack, Pepper Jack, shredded Mozzarella (low-moisture, part-skim), or Monterey Cheese.
- Spices. I used garlic powder, onion powder, and paprika. You can also use smoked paprika or chili powder.
How to make Buffalo Chicken Dip
This easy recipe comes together in just a few steps. Below is a quick overview with step-by-step photos. For full ingredient measurements and instructions, scroll down to the recipe card.
1) Preheat oven to 375°F (190°C). Mix shredded chicken, cream cheese, ranch, hot sauce, 1 cup cheddar, and spices in a bowl.
2) Spread in an 8×8-inch baking dish and bake for 20 minutes until bubbly. Top with remaining cheese and bake 5 more minutes until melted.
3) Let cool slightly, garnish with green onions, and serve warm with tortilla chips, avocado, and lime.
Dairy-free version
- Use dairy-free cream cheese and vegan shredded cheese.
- Replace ranch dressing with a mix of dairy-free mayo + dairy-free milk + seasonings.
Lower calorie version
- Swap half the cream cheese for Greek yogurt.
- Use reduced-fat cheese instead of full-fat cheddar.
Make it in a slow cooker
Mix everything and cook on low for 2-3 hours or high for 1 hour. Stir occasionally and top with extra cheese before serving.
Storage and reheating tips
- Refrigerate. Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts.
- Don’t freeze. I do not recommend freezing Buffalo chicken dip. Cream cheese, Cheddar cheese, and ranch dressing don’t freeze well and are likely to separate into grease after freezing and thawing.
Additional tips
- Make it spicier by adding ½ teaspoon cayenne pepper, a shot of Sriracha, or diced jalapeños.
- Serving suggestions. Pair with tortilla chips, celery sticks, carrot sticks, crackers, or pretzels.
More party food recipes
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- Mexican Street Corn Pasta Salad
- Mexican Street Corn Dip
Buffalo Chicken Dip
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Ingredients
Buffalo Chicken Dip
- 2 cups cooked shredded chicken shredded chicken (rotisserie chicken works great)
- 7 oz cream cheese (200 g) softened
- ½ cup Ranch dressing (120 ml)
- ½ cup Red Hot sauce (120 ml) or any buffalo-style hot sauce (adjust for spice level)
- 1 ½ cup shredded cheddar cheese (120 g) divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 3 green onions thinly sliced (green and white parts separated)
For serving
- Tortilla chips
- Avocado slices
- Lime
Instructions
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Preheat the oven to 375°F (190°C).
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In a large mixing bowl, combine the shredded chicken, softened cream cheese, ranch dressing, hot sauce, 1 cup shredded cheddar, garlic powder, onion powder, and paprika. Mix until well combined.
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Spread the mixture evenly into an 8×8-inch (or similar-sized) baking dish.
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Bake for 20 minutes, or until the dip is hot and bubbly. Sprinkle the rest of the shredded cheese on top and bake for 5 more minutes until the cheese is melted.
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Remove from the oven and let it cool slightly before serving.
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Garnish with green onions.
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Serve warm with tortilla chips, avocado slices, and a squeeze of lime juice, if desired
Notes
Notes about ingredients
- Chicken – Use leftover, rotisserie, shredded cooked chicken breasts, canned chunk chicken, or shredded turkey.
- Cream Cheese – Use softened, full-fat block cream cheese for a smooth texture. Low-fat versions may separate when baked.
- Ranch Dressing – Swap with bleu cheese dressing if you like your buffalo chicken wings with blue cheese.
- Frank’s RedHot is the classic choice, but any hot sauce works. Adjust for spice level.
- Cheddar is a classic choice. Variations: Colby Jack, Pepper Jack, shredded Mozzarella (low-moisture, part-skim), or Monterey Jack. Tip: always use blocks of cheese and shred it yourself for best texture.
Tips for Success
- Make it Dairy-Free. Use dairy-free cream cheese, vegan shredded cheese, and replace ranch with dairy-free mayo + dairy-free milk + seasonings.
- Reduce Calories. Swap half the cream cheese for Greek yogurt; use reduced-fat cheese.
- Spicier Version. Add ½ teaspoon cayenne or diced jalapeños.
- Slow Cooker. Mix all ingredients, cook on low (2-3 hours) or high (1 hour), stirring occasionally. Top with extra cheese before serving.
- Storage. Refrigerate in an airtight container for 3-4 days. Reheat at 350°F (175°C) for 10-15 minutes or microwave in short bursts.
- Serving suggestions. Pair with tortilla chips, celery, carrots, crackers, or pretzels.
Nutrition
