Buffalo Chicken Dip Recipe

Introduction

Buffalo Chicken Dip is a creamy, spicy crowd-pleaser that’s perfect for game days, parties, or any casual gathering. Loaded with shredded chicken, cheese, and tangy hot sauce, it’s irresistible when paired with chips or fresh veggies.

Ingredients

• 3 large boneless skinless chicken breasts (boiled and shredded)
• 8 ounces cream cheese (cubed)
• 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)

Instructions

1. Step 1: Cook the chicken. If not cooked already, bring a large pot of water to a boil over high heat. Add chicken breasts and return to a boil. Remove from heat, cover tightly, and poach for about 25 minutes. Remove and let cool enough to shred.
2. Step 2: Preheat oven to 350°F. Spray a 9×9-inch baking pan with non-stick cooking spray.
3. Step 3: Warm the sauce. In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until cream cheese melts and mixture is smooth. Remove from heat.
4. Step 4: Combine. Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar cheese. Mix thoroughly. Transfer mixture to prepared pan and top with remaining mozzarella and cheddar cheese.
5. Step 5: Bake for 20-30 minutes until cheese melts and edges bubble. Set oven to broil and broil for 2-3 minutes until the top is golden brown. Remove immediately to avoid burning.
6. Step 6: Serve warm with tortilla chips, vegetable sticks, or crackers. Leftovers are delicious wrapped in a tortilla with fresh greens.

Tips & Variations

• For extra creaminess, add a splash of sour cream or mayonnaise to the sauce mixture.
• Use rotisserie chicken as a shortcut to save time.
• Adjust the hot sauce amount to your preferred spice level.
• Swap mozzarella or cheddar with pepper jack for a spicy twist.
• Garnish with extra green onions or chopped parsley before serving for freshness.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Add a splash of milk or extra cheese if it feels too thick after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and store it covered in the refrigerator. Bake it just before serving for best results.

What can I serve Buffalo Chicken Dip with?

This dip pairs well with tortilla chips, celery sticks, carrot sticks, crackers, or even toasted baguette slices.

Buffalo Chicken Dip Recipe

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★★★★★

4.8 from 552 reviews

This creamy and spicy Buffalo Chicken Dip is a crowd-pleasing appetizer featuring shredded chicken blended with cream cheese, ranch dressing, hot sauce, and melted cheeses. Baked to bubbly perfection and topped with more mozzarella and cheddar, it’s perfect for game days, parties, or casual get-togethers. Serve it warm with tortilla chips, veggies, or crackers for a flavorful snack everyone will love.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3 large boneless skinless chicken breasts (boiled and shredded)

Sauce

• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (Frank’s RedHot recommended, plus more as needed)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

Mix-ins and Cheese

• 1/2 cup green onion (chopped)
• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

Instructions

1. 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 and return to a boil. Remove from heat, cover with a tight-fitting lid, and allow the chicken to poach for about 25 minutes until fully cooked. Remove and let cool enough to handle, then shred.
2. Prep the baking dish and oven: Preheat your oven to 350°F (177°C). Spray a 9×9-inch baking pan with non-stick cooking spray to prevent sticking.
3. Warm the sauce: In a medium saucepan over medium-low heat, combine cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese is fully melted and the mixture is smooth. Remove from heat.
4. Combine chicken and cheese: Stir in the shredded chicken, chopped green onion, 1 cup of shredded mozzarella, and 1 cup of shredded cheddar into the sauce. Mix well to ensure even coating. Transfer this mixture into the prepared baking pan and evenly sprinkle the remaining mozzarella and cheddar cheese on top.
5. Bake the dip: Place the pan in the oven and bake for 20 to 30 minutes, or until the dip is bubbly and the edges start to bubble. Then, set the oven to broil and broil the dip for 2 to 3 minutes until the cheese on top turns golden brown. Remove immediately to avoid burning.
6. Serve: Serve the buffalo chicken dip warm with tortilla chips, vegetable sticks, crackers, or enjoy as a wrap filling with your favorite greens.

Notes

• Cooking time for the chicken is separate and not included in the total cook time.
• You can adjust the amount of hot sauce for milder or spicier dip according to taste.
• Use freshly shredded cheese for best melting and flavor.
• Store leftovers in an airtight container and reheat in the microwave or oven.
• This dip can also be prepared in advance and baked just before serving.

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