Buffalo Chicken Dip Recipe

This Buffalo Chicken Dip is a spicy and creamy appetizer, which calls for tangy Frank’s RedHot sauce and shredded rotisserie chicken. It’s the ultimate game day snack, ready in about 35 minutes.

Jump to Recipe

Buffalo Chicken Dip Ingredients

2 cups cooked chicken breast, shredded (rotisserie chicken works best)
8 oz (1 block) cream cheese, softened to room temperature
½ cup Frank’s RedHot Original Sauce (not Buffalo Wing sauce)
½ cup ranch dressing (or blue cheese dressing for a stronger flavor)
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese (or mozzarella)
¼ cup crumbled blue cheese (optional, for authentic wing flavor)
2 green onions, sliced (white and green parts)
Celery sticks and tortilla chips, for serving

How To Make Buffalo Chicken Dip

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or a deep 9-inch pie plate.
Combine the base: In a large mixing bowl, combine the softened cream cheese, Frank’s RedHot sauce, ranch dressing, and crumbled blue cheese (if using). Stir vigorously with a fork or spatula until the mixture is smooth and creamy.
Add the chicken: Fold in the shredded chicken and half of the shredded Cheddar and Monterey Jack cheeses. Mix until the chicken is thoroughly coated in the sauce.
Transfer to dish: Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
Top with cheese: Sprinkle the remaining Cheddar and Monterey Jack cheese over the top of the dip.
Bake: Place the dish in the oven and bake for 20–25 minutes, or until the dip is bubbling hot around the edges and the cheese on top is melted and lightly golden.
Garnish and serve: Remove from the oven. Let it stand for 5 minutes (it will be extremely hot). Sprinkle with the sliced green onions. Serve immediately with celery sticks and sturdy tortilla chips.

Recipe Tips

Sauce Matters: Use Frank’s RedHot Original. Do not use the “Buffalo Wing” version which has added butter flavors; you want the pure vinegar-pepper punch to cut through the cream cheese.
Cheese Grating: Grate your own cheddar and jack cheese. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting into a gooey, stretchy layer.
Chicken Texture: Shred the chicken finely. If the chunks are too big, the dip becomes difficult to scoop with a chip without breaking it.
Make it lighter: You can substitute the cream cheese for Neufchâtel cheese (1/3 less fat) and use light ranch dressing, though the dip will be slightly less rich.

What To Serve With Buffalo Chicken Dip

This dip is rich and spicy, so it needs crisp vessels.

Celery Sticks: The classic cooling partner for buffalo sauce.
Tortilla Chips: A sturdy chip like Tostitos Scoops works best.
Carrot Sticks: Adds a sweet crunch.
Baguette Slices: Toasted crostini for a heartier bite.
Fritos: Corn chips add a nice salty flavor.

How To Store Buffalo Chicken Dip

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave in 30-second intervals, stirring in between, or reheat in a 350°F oven until bubbly.
Freeze: Freezing is not recommended as the dairy (cream cheese/ranch) tends to separate and become grainy when thawed.

Buffalo Chicken Dip Nutrition Facts

Calories: 220kcal
Protein: 14g
Carbohydrates: 3g
Fat: 18g
Saturates: 9g
Sugar: 1g
Salt: 0.9g

Nutrition information is estimated per serving (approx. ¼ cup).

FAQs

Can I make this in a slow cooker?

Yes. Dump all the ingredients (except the topping cheese and green onions) into a slow cooker. Cook on Low for 1.5–2 hours until hot. Stir, top with cheese, cover for 10 mins to melt, and serve.

Is it very spicy?

It has a medium kick. The cream cheese and ranch dilute the hot sauce significantly. If you want it milder, use ¼ cup hot sauce. If you want it hotter, add cayenne pepper.

Can I use canned chicken?

Yes, 2 cans (10 oz each) of high-quality chunk chicken breast, drained well, can be used in a pinch, though fresh or rotisserie chicken has a better texture.