Spicy, cheesy, and impossibly addictive
Buffalo Chicken Dip
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
8
about 4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Creamy, spicy buffalo chicken dip loaded with shredded chicken, cream cheese, and ranch. The ultimate party appetizer that disappears in minutes.
Cuisine: American
Category: Appetizer, Snack
Difficulty: Easy
Cost: $
Dietary: Gluten-Free, Low-Carb, Keto
Quick Summary
30 min total time|8 servings|Easy difficulty
Creamy, spicy buffalo chicken dip loaded with shredded chicken, cream cheese, and ranch. The ultimate party appetizer that disappears in minutes.
AmericanGluten-FreeLow-CarbKeto
Sarah Chen
(Updated )
Buffalo chicken dip is the appetizer that ends all appetizers. Set it down at a party and watch it vanish before the main course even arrives. It has everything you love about buffalo wings — spicy, tangy, rich — in a warm, scoopable form.
The beauty of this dip is its simplicity. You are essentially combining buffalo wing flavors with a cream cheese base, topping it with melted cheddar, and baking it until bubbly. Serve with tortilla chips, celery sticks, or crusty bread, and prepare for it to be the most talked-about thing on the table.
Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo hot sauce (Frank's RedHot recommended)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- 2 green onions, sliced
- Celery sticks and tortilla chips for serving
Instructions
- 1
Preheat oven to 375°F. In a large bowl, beat the cream cheese until smooth.
- 2
Mix in buffalo hot sauce and ranch dressing until well combined.
- 3
Fold in shredded chicken and 1/2 cup of the cheddar cheese.
- 4
Transfer to an oven-safe skillet or baking dish. Top with the remaining 1/2 cup cheddar cheese.
- 5
Bake for 20-25 minutes until the edges are bubbly and the cheese on top is golden.
- 6
Garnish with sliced green onions and serve hot with celery sticks, tortilla chips, or sliced baguette.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Ranch dressingBlue cheese dressing
Blue cheese is the classic wing pairing and makes a tangier, more pungent dip.
Cream cheeseGreek yogurt
For a lighter version, though the texture will be less rich and creamy.
Cheddar cheesePepper Jack
Adds an extra layer of heat and melts beautifully.
Tips & Storage
Pro Tips
Rotisserie chicken is the easiest way to get perfectly shredded chicken for this dip.
Adjust the buffalo sauce amount to your heat preference — start with 1/3 cup for milder dip.
Let the cream cheese come to room temperature for easier mixing.
This can also be made in a slow cooker on LOW for 2 hours, stirring once.
Storage
Refrigerate for up to 4 days. The dip solidifies when cold but loosens back up when reheated.
Reheating
Reheat in a 350°F oven for 15 minutes or microwave in short bursts, stirring in between.
Nutrition Facts
Per serving (about 1/2 cup) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates3g
Fat18g
Fiber0g
Sugar1g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned chicken?
- You can, though the texture is not as good as freshly shredded. Drain it very well first.
- What hot sauce works best?
- Frank's RedHot is the classic choice. Any cayenne-based hot sauce works — avoid vinegar-heavy habanero sauces.
- Can I make this in advance?
- Mix everything, transfer to the baking dish, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5 extra minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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