Buffalo Chicken Dip
This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
While I love wings, I always lean toward flavors like honey barbecue, teriyaki, or garlic parmesan. I've never been a big fan of the buffalo wings so I was never compelled to make (or even try!) this dip.
However, when I tried this buffalo dip recipe for the first time at a friend's party over 10 years ago, I loved it! I was sold immediately and had to have the recipe. It’s a perfect anytime party appetizer, game day appetizer, and I guarantee it will be on repeat during football season.
The combination of the hot sauce with cream cheese, ranch, and all that cheese was just phenomenal. Plus, it's EASY!
The Ingredients
- Chicken - My friend’s original recipe calls for boiling and shredding fresh chicken breasts, however you can substitute canned chicken or use a rotisserie chicken to significantly cut down on prep time (see recipe notes below for exact amounts).
- Buffalo Sauce - Use your favorite, but Frank's RedHot Buffalo Wing Sauce is always my go-to!
- Ranch Dressing - Many buffalo purists will not agree with using ranch dressing (I use Hidden Valley Ranch, by the way), and you can absolutely use blue cheese dressing instead if you'd like.
- Cream Cheese - If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
- Cheese – I use a combination of sharp cheddar cheese and Monterey jack, but you can use any combination of your favorites – mozzarella cheese, blue cheese crumbles, Colby jack, pepper jack.
Baked Buffalo Chicken Dip
Baking it in the oven is how the original recipe is written. There are three simple steps for making it this way:
- Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.
- On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.
- Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!
Crockpot Buffalo Chicken Dip
Making this dip in the crock pot is a fantastic way for serving it at a party or for a big crowd.
Simply add all of the ingredients (cube the cream cheese) to a 4 to 6-quart slow cooker, stir to combine, and cook on low for 3 to 4 hours, stirring once or twice, then switch to the keep warm setting.
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What to Serve With It
If you're wondering what goes well with buffalo chicken dip or what to dip into it, the possibilities are endless! Here are some of our favorites:
- Tortilla chips
- Potato chips
- Fritos scoops
- Crackers
- Veggies (celery sticks and carrot sticks are a favorite)
- Toasted baguette slices
- Top with sliced green onion or chives for an extra pop of color
Recipe Tips
- The Layers: This dip was originally written as a layered dip, but you can stir everything together before baking if you'd prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven't had that issue, it would be just as delicious with everything mixed together!
- Make-Ahead: Prepare the dip up to one day in advance, cover, and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
- Freezing: You can freeze this dip for up to 3 months in an airtight container or in a baking dish covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator then cook as desired in the oven (remove coverings) or transfer everything to the slow cooker.
If you've never made it before, and even if you don’t care for buffalo chicken wings, I beg you to give this a try! It deserves a spot in your party recipe repertoire. Everyone goes NUTS over it! It's especially great for watching sports, a Super Bowl party, or any type of party or get-together.
More Favorite Dips:
Watch How to Make Buffalo Chicken Dip:
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Buffalo Chicken Dip
Ingredients
- 4 boneless skinless chicken breasts, boiled and shredded
- 12 ounce bottle hot sauce
- 16 ounces cream cheese, at room temperature
- 16 ounce bottle ranch dressing
- 6 ounces Monterey Jack cheese, shredded (about 1½ cups)
- 6 ounces cheddar cheese, shredded (about 1½ cups)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
- Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.
Notes
- Chicken: You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts. You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
- Hot Sauce: Use your favorite; I recommend Frank’s RedHot sauce.
- Ranch Dressing: I recommend Hidden Valley Ranch dressing. You can substitute blue cheese for all of the ranch (or half of it).
- Cream Cheese – If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
- Layering: Instead of layering the dip, you can mix everything together.
- How to Make in Crock Pot: You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
- What to Serve With It: Favorite dippers include tortilla chips, potato chips, crackers, baguettes, celery sticks, and carrot sticks.
- Make-Ahead: This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
- Leftovers – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by The Almond Eater]
Pretty good. Thanks for the base. I found for myself, I like using Franks buffalo wing sauce or making the original buffalo sauce made from franks instead of just the redhot, and sharp cheddar, no jack, came out awesome. Glad you posted notes, the canned chicken takes away so much time and works out great, wouldn’t even have though about the canned, LOL. Thanks.
I made this for New Year’s eve and it was gone in no time. Everyone loved it. Easy and I made it with the canned chicken.
This is my new go-to recipe for family gatherings. Everyone loves it!
I made it for a new year’s eve party and it was a huge hit! Everyone told me how much they loved it.
If using the crockpot, do I need to cook the chicken ahead of time? Thanks!
I love this recipe! We make it all the time and everyone always loves it!
Really good! I used boiled chicken but that adds a lot to prep time so next time I may try canned. I read the reviews that said it made a lot, and it does, but I was taking it to a large potluck (20-25 people) and I’m glad I made the whole recipe because there was only a little bit left over (I think because it was one of the most popular items there!) If I was making it for less people I would definitely either make half or freeze some for later.
I only used about half as much hot sauce (5oz bottle) and that was the perfect amount of zing for me.
I think next time I’ll mix everything first rather than layering so that cheese gets incorporated better. It melted, but didn’t get ooey gooey (though I did use store-brand shredded).
If using canned chicken, how many cans? If using chicken breasts or rotisserie chicken, is there a weight/ amount? I know it says 4 breasts, but would that be 1 1/2 lbs?
Hi Cathy, I included the amounts in the notes section of the recipe, here you go: Chicken: You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts. You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
Incredibly sour, gagged every bite
You definitely had bad ingredients. Nothing sour about this great dip. Always check expiration dates
This was absolutely delicious! That being said, unless you’re going to a very very large party you can do ½ or ⅓ of the recipe and be good.
I made this when we had family over for the college championship football games. My son’s friends came over, too, and this was a huge hit with everyone! Today for Superbowl, my son and his friends are coming over, and my son just texted and asked “Are you making your Buffalo Dip?” Of course I am!
I recently made Buffalo Chicken Dip and it was a hit! Its creamy, spicy flavor reminded me of wingstop signature style, especially after completing their survey. It’s got me thinking about integrating Wingstop’s unique buffalo sauce into the recipe next time for an extra kick. A perfect match for game nights!
Delicious!!!
This recipe is the perfect appetizer for all my parties! Everyone raves about it! Thank you for the recipe!
I have made this in the past and added corn and black beans to really amp it up. Delish.
Made this as part of a buffet to meet new neighbors and friends in our new “hometown”. A huge hit! Definitely will use this recipe for future gatherings but agree with others that making half will be a better choice, especially when served with a variety of other yummy treats. Some guests were thrilled to take home a portion, and the rest waits in my freezer. Thanks for a super recipe!
This was so good, I will forever make this…
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