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 hot sauce (I always go for Frank’s RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!

A pan of cheesy buffalo chicken dip with celery and chips for dipping.

While I love wings, I always lean towards flavors like honey barbecue, teriyaki, or garlic parmesan. I’ve never been a big fan of the buffalo/hot sauce flavor so I was never compelled to make (or even try!) this dip.

However, when I tried it for the first time at a friend’s party, I loved it! I was sold immediately and had to have the recipe.

The combination of the hot sauce with cream cheese, ranch, and all that cheese was just phenomenal. Plus, it’s EASY!

A bowl of chicken with hot sauce being poured on top.

Quick Ingredient Notes

  • The Chicken – The 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).
  • The Hot Sauce – Use your favorite, but Frank’s RedHot is always my go-to!
  • The 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 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.
Shredded chicken in a bowl mixed with hot sauce.

How To Make It, Step-by-Step

There are three simple steps to getting this buffalo chicken dip ready for the oven:

  1. Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.
  2. On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.
  3. Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!

That’s all there is to it!

Pouring the cream cheese ranch mixture over the buffalo chicken.

How to Make It in the Crock-Pot

It’s easy!

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 4 to 6 hours, stirring once or twice during the cooking process.

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
  • Crackers
  • Celery sticks
  • Carrot sticks
  • Toasted baguette slices
Buffalo chicken dip assembled before baking.

Key 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!
  • Greasy or Liquidy Dip – To prevent greasy, oily, or liquidy dip, make sure that the chicken is completely coated in hot sauce, that the cream cheese and ranch are completely mixed together and that you don’t overdo it with the cheese on top!
  • 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.
  • 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!

If you’ve never made it before, buffalo chicken dip deserves a spot in your party recipe repertoire. Everyone goes NUTS over it! It’s especially great for football watching or any type of party or get-together.

A total must-make!

Taking a cheesy bite of buffalo chicken dip.

More Favorite Dips:

A pan of cheesy buffalo chicken dip with celery and chips for dipping.

Buffalo Chicken Dip

Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank’s RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
4.93 (51 ratings)

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!
Nutritional values are based on one serving
Calories: 411kcal, Carbohydrates: 5g, Protein: 21g, Fat: 50g, Saturated Fat: 19g, Cholesterol: 126mg, Sodium: 624mg, Potassium: 288mg, Sugar: 2g, Vitamin A: 940IU, Vitamin C: 2.1mg, Calcium: 310mg, Iron: 0.9mg

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]