Appetizers & Party
Buffalo Chicken Dip
This is the classic party dip that disappears the fastest — cream cheese, ranch, buffalo sauce and shredded chicken baked together until hot and bubbly. Serve it with tortilla chips, crackers or celery sticks for scooping.
Why you'll love this recipe
- Guaranteed crowd-pleaser at any gathering
- Hot, cheesy and perfectly spicy
- Ready in about 30 minutes
- Easily made ahead and baked fresh
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Mix the softened cream cheese, ranch dressing and buffalo sauce together until smooth.
- Fold in the shredded chicken, half the cheddar cheese, and blue cheese if using.
- Spread into the prepared baking dish and top with the remaining cheddar cheese.
- Bake for 18-20 minutes, until hot and bubbly around the edges.
- Garnish with green onions and serve warm with chips, crackers or celery sticks.
How to tell it's done
The dip is ready when the edges are bubbling and the center is hot all the way through. Stir it or check with a thermometer: it should read 165°F. The cheese on top should be fully melted. If the edges bubble but the middle is still lukewarm (common in deeper dishes), give it 5-10 more minutes.
Tips for success
- Softening the cream cheese fully beforehand makes it much easier to mix in smoothly.
- Rotisserie chicken is the easiest shortcut for the shredded chicken.
- This dip can be assembled ahead, refrigerated unbaked, and popped in the oven right before guests arrive.
- Keep it warm in a slow cooker on the low or warm setting if serving over an extended period.
Ingredient notes & swaps
- Chicken: rotisserie chicken is the easiest choice. You can also poach 1.5 lb of breasts or use the Instant Pot chicken breast recipe on this site.
- Dressing: ranch is milder and more crowd-pleasing. Blue cheese dressing is more traditional and tangy.
- Cheese: shredded cheddar browns nicely on top. Mozzarella makes it stretchier, and pepper jack adds more heat.
- Lighter version: Greek yogurt can replace half the cream cheese, though the dip will be slightly looser.
Storage & reheating
Refrigerate leftovers for up to 4 days. Reheat in 30-second bursts in the microwave, stirring between each, or in the oven at 350°F until bubbling. For parties, don't leave the dip out for more than 2 hours. A slow cooker on the Warm setting keeps it safely hot.
Make ahead & freezing
Assemble in the baking dish up to 2 days ahead and refrigerate it, covered. Bake straight from the fridge, adding about 10 minutes. It can also be frozen unbaked for up to 2 months. Thaw it overnight in the fridge first.
What to serve with it
Tortilla chips, pita chips, crackers, toasted baguette slices, celery and carrot sticks. It's a staple on game-day tables next to wings and sliders.
Frequently asked questions
Can I make buffalo chicken dip in a slow cooker?
Yes, combine all ingredients except the garnish and heat on low for 1.5-2 hours, stirring occasionally, then keep warm on the low setting for serving.
Can I make this dip ahead of time?
Yes, assemble it unbaked and refrigerate up to a day ahead, then bake fresh when ready to serve.
What can I dip in buffalo chicken dip?
Tortilla chips, crackers, celery sticks, carrot sticks and toasted baguette slices all work well.
How spicy is buffalo chicken dip?
It depends on the buffalo sauce used; choose a milder brand or reduce the amount for a less spicy version.
Nutrition (per serving)
| Calories | 298 |
| Protein | 20g |
| Carbs | 4g |
| Fat | 22g |
| Sodium | 720mg |
| Sugar | 1g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Appetizers & Party Food Keto & Low-Carb Chicken Recipes
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