Buffalo Chicken Dip – Recipe
This creamy, cheesy, and spicy Buffalo Chicken Dip brings all the crave-worthy flavor of Buffalo wings—without the mess! Perfect for summer parties, game day, or any gathering, it's quick to make and always a crowd favorite. Serve with chips, veggies, or crostini for the ultimate party appetizer.
Equipment
- Mixing bowls
- Whisk or spatula
- Oven-safe baking dish (8-inch or similar)
- Slow cooker (optional)
- Tongs or forks (for shredding chicken)
- Oven and broiler
- Serving plates or chip platter
Ingredients
- 2 cups cooked shredded chicken (rotisserie, poached, or canned)
- 8 oz block cream cheese, softened
- ½ cup hot sauce (e.g., Frank’s RedHot Original)
- ½ cup ranch or blue cheese dressing
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella (optional)
- ¼ cup blue cheese crumbles (optional)
Optional flavor boosts:
- ½ tsp garlic powder
- 2 tbsp sliced scallions or chives
- ½ tsp lemon zest or splash of vinegar
- Pickled celery (finely diced)
Instructions
Oven-Baked Method
- Preheat oven to 375°F (190°C). Lightly grease an 8-inch oven-safe baking dish.
- In a bowl, whisk cream cheese, hot sauce, and dressing until smooth.
- Stir in shredded chicken, cheddar, mozzarella, and any flavor boosters.
- Spread mixture into baking dish. Top with extra cheese if desired.
- Bake for 20–25 minutes, until bubbly and heated through.
- Optional: Broil for 2–3 minutes for a golden cheesy top.
- Garnish with scallions, blue cheese, or celery. Serve hot with chips or veggies.
Slow Cooker Method
- Add all ingredients to a small slow cooker.
- Cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally.
- Serve directly from the cooker set to WARM.
Notes
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Adjust heat: Use more or less hot sauce to suit your spice level.
- Protein swaps: Try canned chicken, poached thighs, or leftover grilled chicken.
- Dairy-free version: Use vegan cream cheese, shredded plant-based cheese, and dairy-free ranch.
- Storage: Keep leftovers in fridge for up to 4 days. Reheat in microwave or oven.
- Not freezer-friendly – texture may separate upon thawing.
- Best served hot – use a mini slow cooker or cast iron to keep it warm at parties.
- Pair with: tortilla chips, celery sticks, baguette slices, or crackers.