Introduction

Buffalo chicken dip is a crowd-pleasing appetizer that combines spicy buffalo sauce with creamy cheese and shredded chicken. It’s perfect for game days, parties, or any time you want a flavorful, easy-to-make dip. This recipe takes just minutes to prepare and bakes into a warm, cheesy delight.

A close-up of a white ceramic round dish filled with a baked creamy casserole that has a golden-brown top layer, showing a slightly crispy texture with melted cheese and small chunks of chicken visible. The surface is sprinkled lightly with chopped fresh green herbs, adding a pop of color. The casserole fills the dish fully, with the edges browned and bubbling. The dish is placed on a white marbled surface with a soft focus light gray cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken (leftover roasted chicken works great)
8 oz cream cheese (room temperature)
1/2 cup Frank’s Red Hot sauce
1/2 cup Hidden Valley ranch dressing
1 cup shredded mild cheddar cheese (plus more for topping, optional)
2 tbsp chopped green onions (for garnish)

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: Shred the cooked chicken if it’s not already shredded.
Step 3: In a large bowl, mix together the softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, and 1 cup of shredded cheddar cheese until well combined.
Step 4: Spread the mixture evenly in a 9×9-inch baking dish.
Step 5: Sprinkle additional cheddar cheese on top for a melty, cheesy finish.
Step 6: Bake for 20-25 minutes, or until the dip is hot and bubbly with melted cheese on top.
Step 7: Let it cool for a few minutes before serving.
Step 8: Garnish with chopped green onions and serve warm with tortilla chips, crackers, or fresh vegetables.

Tips & Variations

Use rotisserie chicken to save time and add flavor.
Add a dash of garlic powder or smoked paprika for extra depth.
Swap ranch dressing for blue cheese dressing if you prefer a tangier dip.
Top with sliced jalapeños for extra heat and color.
Serve with celery sticks for a fresh, crisp contrast.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm and bubbly or microwave in short intervals, stirring occasionally. For best texture, eating it fresh is ideal.

How to Serve

A white round dish filled with a baked cheesy dip showing about two layers: the top layer is a golden-brown melted cheese with slightly crispy spots and green chopped herbs scattered over it, while the visible inner layer is creamy, light orange, and thick, with a smooth texture. A silver spoon is scooping some creamy dip out, revealing the soft inside beneath the browned cheese. The dish sits on a white marbled surface with a soft cloth partially visible near its edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make buffalo chicken dip ahead of time?

Yes, you can assemble the dip a few hours in advance and refrigerate it. Bake just before serving for the best taste and texture.

What can I use for dipping besides chips?

Try fresh veggies like celery, carrot sticks, cucumber slices, or even pita bread for a tasty and healthier option.

Easy Buffalo Chicken Dip Recipe

Print Recipe

★★★★★

5 from 97 reviews

This Easy Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for parties or game day. Featuring shredded chicken mixed with cream cheese, Frank’s Red Hot sauce, ranch dressing, and cheddar cheese, it bakes to a bubbly, melty perfection and is delicious served warm with chips, crackers, or fresh veggies.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: About 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Buffalo Chicken Dip Ingredients

2 cups shredded cooked chicken (leftover whole roasted chicken works great)
8 oz cream cheese (room temperature)
1/2 cup Frank’s Red Hot sauce
1/2 cup Hidden Valley ranch dressing
1 cup shredded mild cheddar cheese (plus more for topping, optional)
2 tbsp chopped green onions (for garnish)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the dip.
Shred the chicken: If your chicken isn’t already shredded, shred it now into bite-sized pieces for easy mixing and serving.
Mix the dip ingredients: In a large bowl, combine the softened cream cheese, Frank’s Red Hot sauce, ranch dressing, shredded chicken, and 1 cup of shredded cheddar cheese. Mix thoroughly until the ingredients are evenly incorporated.
Prepare the baking dish: Spread the buffalo chicken mixture evenly in a 9×9-inch baking dish, smoothing the top for even baking.
Add extra cheese topping: Sprinkle additional shredded cheddar cheese over the top for a melty, cheesy finish once baked.
Bake the dip: Bake in the preheated oven for 20-25 minutes, until the dip is hot, bubbly, and the cheese on top is melted and slightly golden.
Cool before serving: Remove from the oven and let the dip cool for a few minutes to thicken slightly and be safe to eat.
Garnish and serve: Garnish with chopped green onions. Serve warm with tortilla chips, crackers, or fresh vegetables for dipping.

Notes

Use leftover roasted chicken for enhanced flavor and convenience.
Feel free to adjust the amount of Frank’s Red Hot sauce to control the spice level.
For a creamier dip, you can add a splash of sour cream or mayonnaise if desired.
To make it keto-friendly, omit the ranch dressing or use a low-carb version.
This dip can be prepared a day ahead and refrigerated, then baked just before serving.
For gluten-free options, ensure the hot sauce and ranch dressing are gluten-free labeled.

Keywords: Buffalo chicken dip, easy party dip, cheesy buffalo dip, game day appetizer, spicy chicken dip