Buffalo Chicken Dip is a creamy, cheesy baked dip made with shredded chicken, cream cheese, ranch dressing, hot sauce, and shredded cheese, baked until golden and bubbly.
Introduction
This is a classic game-day and potluck appetizer that delivers “buffalo wing” flavor without the mess of actual wings. It’s baked in a dish (the recipe suggests a 9×9 pan) until hot, melted, and scoopable.
Why you’ll love this dish
- Crowd-pleaser: the post calls it a favorite party appetizer and notes it’s one of the site’s most popular recipes with a near 5-star rating and lots of reader feedback.
- Flexible chicken options: it can be made with poached/shredded chicken, baked breasts or thighs, rotisserie chicken, leftover turkey, or even canned chicken in a pinch.
- Simple to prep ahead: you can cook/shred the chicken in advance or assemble the dip and refrigerate it until you’re ready to bake.
“AMAZING DIP! I used 1/3c of hot sauce and my 5 year old devoured this!!! … We will be bringing this dip to every potluck…”
How to make Buffalo Chicken Dip
You’ll cook (or use pre-cooked) shredded chicken, warm cream cheese + ranch + hot sauce with seasonings into a smooth sauce, stir in chicken and some shredded cheese, then bake until bubbly. The recipe bakes at 350°F for about 20–30 minutes, then suggests a quick 2–3 minute broil to brown the top.
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 oz cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (the author uses Frank’s RedHot), plus more as needed
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella, shredded (divided)
- 1.5 cups cheddar, shredded (divided)
Directions
- Poach chicken: bring water to a boil, add chicken breasts, return to a boil, remove from heat, cover, and poach about 25 minutes; then cool and shred.
- Preheat oven to 350°F and spray a 9×9-inch baking pan.
- In a pot over medium-low heat, whisk cream cheese, ranch, hot sauce, pepper, and garlic powder until smooth and combined.
- Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar; spread into the baking pan and top with remaining cheese.
- Bake 20–30 minutes until melted and bubbling; broil 2–3 minutes to brown the top, then serve.
How to serve it
Serve warm with tortilla chips, crackers, pretzels, or veggie sticks like celery and carrots (mini sweet peppers also work great for scooping). It can also be used as a filling in tortillas with greens, per the serving suggestion.
How to store
The notes say leftovers taste best for about 2–3 days, reheated in the microwave or in a 350°F oven (tented with foil). The author does not recommend freezing because the reheated cheese mixture can turn chalky and lose its creamy texture.
Tips to make it
- Use full-fat block cream cheese for best texture; low-fat cream cheese may separate during baking.
- Freshly grate your cheese (the recipe notes it melts better than pre-shredded packaged cheese).
Variations
- Swap ranch for blue cheese dressing if preferred (both work).
- Shortcut: replace cooked chicken with about 4 cups of shredded rotisserie chicken.
FAQs
How long do you bake buffalo chicken dip?
At 350°F, bake about 20–30 minutes, then broil 2–3 minutes to brown the top.
What hot sauce is best?
The author recommends Frank’s RedHot.
Can you make it ahead of time?
Yes—cook/shred chicken ahead, or assemble the dip and refrigerate until ready to bake.
Print
Buffalo Chicken Dip
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: None
Description
A creamy, cheesy baked dip made with shredded chicken, cream cheese, ranch dressing, hot sauce, and shredded cheese, baked until golden and bubbly.
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 oz cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (such as Frank’s RedHot), plus more as needed
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella, shredded (divided)
- 1.5 cups cheddar, shredded (divided)
Instructions
- Bring water to a boil, add chicken breasts, return to a boil, remove from heat, cover, and poach about 25 minutes; then cool and shred.
- Preheat oven to 350°F and spray a 9×9-inch baking pan.
- In a pot over medium-low heat, whisk cream cheese, ranch, hot sauce, pepper, and garlic powder until smooth and combined.
- Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar; spread into the baking pan and top with remaining cheese.
- Bake for 20–30 minutes until melted and bubbling; broil for 2–3 minutes to brown the top, then serve.
Notes
Leftovers taste best for about 2–3 days and can be reheated in the microwave or in a 350°F oven. Avoid freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American