By: Becky Hardin
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Buffalo Chicken Dip is one of my game day and party favorites! I still remember the first time I had it when my friend Kathryn made it for a football game. I was absolutely hooked. It’s made with shredded chicken, cream cheese, ranch, more cheese, and red hot sauce (yes, just 5 ingredients). This easy oven baked buffalo chicken dip recipe is so simple and insanely delicious. I must say, it’s the best game day dip and it always is gobbled up!
Table of Contents
What’s in this Buffalo Chicken Dip recipe?
This creamy, cheesy dip tastes just like the best buffalo chicken wings. Before I started this site, my friend Kathryn made it for a party, and taught me how to make it. We still joke that this recipe is what got me hooked on cooking. With just a few ingredients and couple of quick steps, you’ll have an easy party dip that is sure to be the hit at any get together.
- Cream Cheese: This is the base of the dip. I recommend sticking to regular cream cheese, because low-fat versions will make the texture runnier. Let it soften before using it.
- Shredded Chicken: Use pre-cooked, shredded chicken for this buffalo dip. You can either make it yourself ahead of time, or use a rotisserie chicken to speed up the process.
- Cheese: I recommend using Mexican blend shredded cheese. You can also use different types of cheese, like pepper jack, Colby, or cheddar. Grating your own cheese will give you the best results.
- Ranch: Ranch dressing is the perfect complement to buffalo flavor! I used a light dressing, but you can use a regular ranch, or substitute buttermilk or blue cheese dressing.
- Frank’s RedHot: This classic hot buffalo sauce is a must for the best buffalo chicken dip, although you could substitute it for a different brand or version if you prefer.
Notes from the Test Kitchen
I really like to use shredded rotisserie chicken in this recipe. I’ve seen lots of recipes use canned chunk chicken, shredded, and I don’t recommend it the same way. The higher quality ingredients, the better flavor. It will do in a pinch, but if you have time, don’t take the short cut.
Easy Buffalo Dip Variations
If you’re looking to change up this buffalo ranch chicken dip, here are a few fun and simple changes we have made over the years:
- Leave out the chicken to make a meatless, vegetarian-friendly dip. This also makes a great veggie dip when made without meat!
- Replace the chicken with ground beef or chorizo–just make sure it’s fully cooked before adding it in.
- Mix in blue cheese and celery bits to add some crunch, texture, and an extra burst of flavor.
Serving Suggestions
Chips are always the perfect thing to serve with dips, and this baked buffalo chicken dip is no exception. I like serving this with plenty of tortilla chips, ideally something that won’t break and crumble when you go in for a heavy dip.
For some freshness, I also like to serve this dip alongside some sliced veggies such as carrot sticks, celery, or bell peppers. The celery sticks are perfect for this, to go with that buffalo wing flavor.
If making a wide array of appetizers for game day, some others we always turn to are our baked chicken wings, ham and cheese pinwheels, white queso, and chicken tacos.
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How to Make Ahead
Since this buffalo chicken dip only requires mixing and heating, you don’t need to do much prep to make it ahead of time. However, you can combine ingredients in a baking dish, cover and keep it in the fridge, then bake just before serving. Add 5-10 minutes to baking time if heating straight from the fridge.
If you are cooking your own chicken, I recommend doing that ahead of time as well. I also love to buy a cooked rotisserie chicken from the grocery store and shred at home. Super easy and saves a ton of time.
How to Store and Reheat
Store leftover buffalo dip in an airtight container, or cover the dish tightly with plastic wrap/aluminum foil. Keep it in the refrigerator up to 3 days. It can be eaten cold or reheated.
To reheat, place the dip in the oven at 350°F until fully heated through.
5-Star Review
“Whenever I make your AMAZING buffalo chicken dip, everyone ALWAYS wants the recipe! I’ll make acasseroledish of it for my lunch and use celery sticks instead of chips to keep it Keto for me. I usually take a cup, in a small glass pyrex bowel, and warm it up.” – Mary
Recipe
Baked Buffalo Chicken Dip Recipe
4.73 from 40 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves8 servings
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Baked Buffalo Chicken Dip is a game day staple. This easy recipe is our favorite way to serve up this classic appetizer.
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 16 ounces cream cheese room temperature (2 bricks)
- 4 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese
- 1 cup light ranch dressing
- 12 ounces Franks RedHot Buffalo Sauce or original (1 bottle)
Instructions
Combine all ingredients, mixing thoroughly.
16 ounces cream cheese, 4 cups shredded cooked chicken, 1 cup shredded Mexican blend cheese, 1 cup light ranch dressing, 12 ounces Franks RedHot Buffalo Sauce
Pour mixture into a nonstick or sprayed baking dish.
Bake at 350°F for 20-30 minutes, or until fully heated through.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use a rotisserie chicken to make things super simple and easy.
- You can use regular cheddar instead of a Mexican blend cheese.
- I recommend grating your own cheese for the best results. Pre-shredded cheese has added starch that will change the texture of this dip.
- Use a good quality cream cheese for best results (cheaper brands can be too runny).
- I used a light ranch dressing, but you can use regular if you don’t have light. You could also substitute blue cheese dressing.
- Don’t substitute the ranch dressing for dry ranch seasoning–it just won’t have the same results.
- You could leave out the chicken and make a buffalo dip for vegetarians if you like. Still cheesy, spicy, and delicious!
Storage: Store leftovers in a covered dish or airtight container, in the refrigerator for 3 days.
Nutrition Information
Calories: 494kcal (25%) Carbohydrates: 5g (2%) Protein: 25g (50%) Fat: 41g (63%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 10g Monounsaturated Fat: 11g Cholesterol: 131mg (44%) Sodium: 1890mg (82%) Potassium: 266mg (8%) Sugar: 4g (4%) Vitamin A: 894IU (18%) Calcium: 164mg (16%) Iron: 1mg (6%)
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How to Make Buffalo Chicken Dip Step by Step
Combine the Ingredients: Combine 16 ounces (2 bricks) of cream cheese, 4 cups of shredded cooked chicken, 1 cup of shredded Mexican blend cheese, 1 cup of light ranch dressing, and 12 ounces (1 bottle) Franks RedHot Buffalo Sauce.
Bake the Dip: Pour mixture into a nonstick or sprayed baking dish. Bake at 350°F for 20-30 minutes, or until fully heated through.
Why is it called buffalo chicken dip?
This dip brings together all the flavors of buffalo wings, so it’s chicken wings in dip form (with plenty of cheese),
What is buffalo chicken dip made of?
You only need 5 ingredients for this dip: shredded chicken, cream cheese, shredded cheese, hot sauce, and ranch.
Why is my dip runny?
If your dip is runny, it’s likely you used too much dressing or buffalo sauce, or just didn’t mix the ingredients well enough. Also, some cream cheeses (like light versions) may be runnier.
How long does buffalo chicken dip last in the fridge?
Stored in a covered dish or airtight container, it will keep for 2-3 days.
Do you need to reheat buffalo dip?
You can eat leftovers cold, straight from the fridge. But you can reheat the dip if you want to eat it warm. It’s best reheated in the oven, but can quickly be heated up in the microwave.
Can I make buffalo chicken dip in a slow cooker?
Absolutely! Follow the step-by-step instructions in this Crockpot Buffalo Chicken Dip recipe for details.
More Dip Recipes To Try
- Queso
- Street Corn Dip
- Velveeta Queso
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