Get ready to discover the ultimate buffalo chicken dip recipe! This classic, crowd-pleasing appetizer is a staple for game days, parties, or any casual gathering. With its easy prep and irresistible flavors, you’ll quickly make this creamy, cheesy, and perfectly spicy dip your go-to. It brings all the deliciousness of buffalo wings without the mess, making it a guaranteed hit every time.
Why You’ll Love This Buffalo Chicken Dip Recipe
This buffalo chicken dip recipe is incredibly popular for many great reasons.
- Easy to make: Simple ingredients and straightforward steps mean less time in the kitchen.
- Perfect for any gathering: It’s a guaranteed crowd-pleaser for parties, potlucks, or game nights.
- Customizable spice: Easily adjust the hot sauce to match your preferred heat level.
- Deliciously creamy and cheesy: Every bite is rich, smooth, and full of flavor.
- Less mess than wings: Enjoy all the taste of buffalo chicken without sticky fingers.
Ingredients
To make this irresistible baked buffalo chicken dip, you will need a few simple components. Gather your ingredients for the best results:
- 3 large boneless, skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese, cubed (full-fat block recommended)
- 1 cup ranch dressing, homemade or store-bought
- 1 cup hot sauce, (I used Frank’s RedHot), plus more as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded, divided
- 1.5 cups cheddar cheese, shredded, divided
Notes & Substitutions
- Chicken: For this buffalo chicken dip recipe, use any pre-cooked, shredded chicken. Poached, baked, rotisserie chicken, or even leftover chicken all work well. Avoid using canned chicken for the best texture.
- Cream Cheese: Always opt for full-fat block cream cheese. It provides the best creamy texture and prevents the dip from separating during baking.
- Dressing: Ranch dressing is a classic choice. You can also use blue cheese dressing for a stronger flavor, or a combination of both.
- Hot Sauce: Frank’s RedHot is the traditional and highly recommended hot sauce for authentic buffalo flavor. Feel free to use your favorite if you have another preferred brand.
- Cheese: Shred your own cheese from a block! Freshly shredded mozzarella and cheddar melt much more smoothly and taste better than pre-shredded varieties, which often contain anti-caking agents.
- Spiciness: Adjust the amount of hot sauce to your liking. Add more for extra heat, or slightly less if you prefer a milder dip.
Equipment
You won’t need many special tools for this easy buffalo chicken dip recipe.
- Large pot (for poaching chicken, if not pre-cooked)
- Medium saucepot
- 9×9-inch baking dish (or similar 8×8-inch or 7×11-inch)
- Whisk
- Mixing spoon
- Measuring cups and spoons
- Non-stick cooking spray
Instructions
Follow these simple steps to create a delicious buffalo chicken dip recipe everyone will love.
- Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes, or until cooked through. When fully cooked, remove from the pot and allow to rest until cool enough to handle. Shred the chicken using two forks or a stand mixer with the paddle attachment; set aside.
- Prep. Preheat your oven to 350 degrees F (175°C). Lightly spray a 9×9-inch baking pan (or approximate size) with non-stick cooking spray. This prevents sticking and makes cleanup easier.
- Warm the sauce. To a medium saucepot over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has fully dissolved and the sauce is smooth and creamy. This helps create a luscious base for your buffalo chicken dip. Remove the pot from the heat once smooth.
- Combine. Add the cooked and shredded chicken, chopped green onion, 1 cup of the shredded mozzarella cheese, and 1 cup of the shredded cheddar cheese to the saucepot. Mix everything thoroughly with a sturdy spoon until all ingredients are well combined and coated in the creamy sauce.
- Transfer & Top. Pour the rich chicken mixture into your prepared baking pan. Spread it evenly. Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of cheddar cheese over the top. This layer will melt into a golden, bubbly crust.
- Bake. Place the baking dish in the preheated oven. Bake for approximately 20-30 minutes, or until the cheese has completely melted, the dip is hot and bubbly around the edges, and the top is lightly golden.
- Broil (Optional). For an extra golden-brown, bubbly top, carefully set your oven to BROIL after baking. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, watching it very closely to prevent burning. Remove it immediately when the desired golden color is achieved.
- Serve Hot. Carefully remove the baking dish from the oven. Let the dip rest for a few minutes before serving. This allows it to cool slightly and makes it easier to scoop. Serve your incredible hot buffalo chicken dip right away!
Pro Tips & Troubleshooting
- Avoid Greasiness: Stick to boneless, skinless chicken breasts for this buffalo chicken dip recipe. Dark meat can release excess fat, making the dip greasy.
- Melt Cream Cheese Smoothly: For a lump-free sauce, ensure your cream cheese is softened to room temperature before adding it to the pot. This helps it blend seamlessly with the other liquids.
- Shredding Cheese: Always shred your own cheese from a block. As explained by PBS, pre-shredded cheese contains starches and anti-caking agents that can make the dip gritty or prevent it from melting as smoothly.
- Don’t Overbake: Overbaking can cause the dip to dry out and the oils from the cheese to separate, resulting in a less appealing texture. Bake just until bubbly and golden.
- Adjust Seasoning: Before transferring the dip to the baking dish, give the mixture a taste. Adjust the hot sauce for more spice, or add a pinch of salt if needed.
Serving Suggestions, Storage & Variations
Serving Suggestions
- Crunchy Dippers: Serve with sturdy tortilla chips, crackers, or pita bread for scooping.
- Fresh Veggies: Offer celery sticks, carrot sticks, and mini bell peppers for a refreshing contrast.
- Bread Options: Warm breadsticks or sliced baguette are fantastic for dipping into this rich creation.
Make Ahead & Storage
- Make Ahead: You can assemble the entire buffalo chicken dip recipe (without baking) up to 2 days in advance. Cover it tightly and refrigerate. When ready to bake, add 5-10 minutes to the baking time to account for the chilled temperature.
- Storage: Store any leftover dip in an airtight container in the refrigerator for 2-3 days.
- Reheating: Reheat individual portions in the microwave until warm. For a larger amount, reheat in the oven at 350°F (175°C), covered, until bubbly.
- Freezing: Freezing is not recommended. The dairy components, especially cream cheese, tend to separate and become grainy or watery upon thawing, affecting the dip’s creamy texture.
Variations
- Slow Cooker: Adapt this dip for a slow cooker by combining all ingredients (except the top cheese) and cooking on low for 2-3 hours, or until hot and bubbly. Stir occasionally. Top with cheese during the last 30 minutes.
- Blue Cheese: For a classic pairing, substitute some or all of the ranch dressing with blue cheese dressing. You can also crumble some blue cheese over the top before baking.
- Extra Spice: If you love heat, add a pinch of cayenne pepper or red pepper flakes to the sauce mixture. A few dashes of a hotter hot sauce can also amp up the fire.
- Keto-Friendly: This buffalo chicken dip recipe is naturally low-carb and keto-friendly, making it a great option for those following these diets.
Nutrition
The nutrition information provided below is an approximation and can vary based on specific brands and ingredient modifications. It is intended as a general guideline for this delicious buffalo chicken dip recipe.
| Nutrient | Amount |
|---|---|
| Calories | 346 kcal |
| Carbohydrates | 9 g |
| Protein | 16 g |
| Fat | 27 g |
| Saturated Fat | 10 g |
| Cholesterol | 53 mg |
| Sodium | 1249 mg |
| Potassium | 120 mg |
| Fiber | 0 g |
| Sugar | 1 g |
| Vitamin A | 590 IU |
| Vitamin C | 23.9 mg |
| Calcium | 203 mg |
| Iron | 0.6 mg |
FAQ
- What kind of chicken is best for buffalo chicken dip? Any pre-cooked, shredded chicken works perfectly. Poached, baked, or rotisserie chicken are all excellent choices.
- Why is my buffalo chicken dip greasy? This usually happens from using chicken with excess fat, especially dark meat. Stick to lean white meat chicken breasts for best results.
- Can I use low-fat cream cheese? Full-fat block cream cheese is highly recommended to prevent the dip from separating and to ensure a rich, creamy texture.
- What is the best hot sauce for buffalo chicken dip? Frank’s RedHot is widely considered the best choice for achieving that authentic buffalo flavor.
- Can I make this dip keto? Yes, this buffalo chicken dip recipe is naturally low-carb and suitable for a keto diet.
- Can I freeze buffalo chicken dip? No, freezing is not recommended because the dairy ingredients will likely separate and become chalky or watery when thawed.
Conclusion
This ultimate baked buffalo chicken dip recipe is truly a game-changer for any occasion. It’s incredibly easy to prepare, bursting with creamy, cheesy, and spicy flavors, and always a huge hit. Whether you’re hosting a big party or just craving a delicious snack, this simple recipe delivers maximum satisfaction. Give it a try for your next event; your friends and family will thank you! Don’t forget to comment below, rate the recipe, and share your amazing results!
The Ultimate Baked Buffalo Chicken Dip Recipe
This recipe details how to make a delicious baked buffalo chicken dip with shredded chicken, cream cheese, ranch, and hot sauce, topped with melted mozzarella and cheddar. It's perfect for serving with chips or vegetables.
Ingredients
Equipment
Method
Instructions
- Cook the chicken by poaching in boiling water for approximately 25 minutes until fully cooked. Let it cool before handling.
- Preheat oven to 350°F and spray a 9x9-inch baking pan with non-stick spray.
- In a medium saucepot, whisk cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder over medium-low heat until the cream cheese dissolves. Remove from heat.
- Add shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar to the saucepot and mix well. Transfer to the prepared baking pan and top with remaining cheeses.
- Bake for 20-30 minutes until bubbly, then broil for 2-3 minutes until golden brown. Remove immediately.
- Serve the dip warm with tortilla chips, vegetable sticks, or crackers.
Notes
Serve this delicious dip with tortilla chips, vegetable sticks, or crackers. Leftovers can be enjoyed in a tortilla wrap. Note that the chicken cooking time is not included in the total preparation time.
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
