Buffalo Chicken Dip Recipe

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

Buffalo Chicken Dip Ingredients

• 2 cups cooked chicken breast, shredded (rotisserie or poached)
• 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)
• ½ cup crumbled blue cheese (or more shredded cheddar if preferred)
• ½ cup shredded cheddar cheese (or mozzarella)
• 2 green onions, sliced (for garnish)
• Celery sticks, carrots, and tortilla chips (for serving)

How To Make Buffalo Chicken Dip

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a small baking dish (approx. 1-quart capacity) or a 9-inch pie plate.
2. Mix the base: In a large bowl, combine the softened cream cheese, Frank’s RedHot sauce, ranch dressing, and the crumbled blue cheese. Stir vigorously with a spatula or whisk until the mixture is smooth and creamy.
3. Add the chicken: Fold in the shredded cooked chicken. Ensure the chicken is fully coated in the spicy cream cheese mixture.
4. Transfer and top: Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
5. Bake: Bake for 20–25 minutes, or until the dip is bubbling around the edges and the cheese on top is melted and lightly golden.
6. Serve: Remove from the oven and let it cool for 5 minutes. Garnish with sliced green onions. Serve hot with celery sticks, carrot sticks, and tortilla chips for dipping.

Recipe Tips

• Sauce selection: Use Frank’s RedHot Original sauce. This provides the authentic Buffalo flavor. “Buffalo Wing” sauces often have added butter or thickeners that can make the dip greasy.
• Cheese choice: If you hate blue cheese, simply swap it for an equal amount of shredded mozzarella or Monterey Jack inside the dip. However, blue cheese adds a distinctive tang that balances the heat.
• Chicken texture: Shred the chicken finely. Large chunks can make it difficult to scoop with a chip.
• Cream cheese: Ensure the cream cheese is very soft before mixing. If it’s cold, you’ll end up with lumps of plain cream cheese in the dip rather than a cohesive orange sauce.

What To Serve With Buffalo Chicken Dip

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

• Celery Sticks: The cooling crunch is the traditional wing partner.
• Tortilla Chips: A sturdy corn chip holds up well.
• Baguette Slices: Toasted crostini work great.
• Carrot Sticks: Sweetness to balance the heat.

How To Store Buffalo Chicken Dip

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in the microwave or oven until hot and bubbly. Stir well before serving as the oil may separate slightly.
• Freeze: Freezing is not recommended as the dairy (cream cheese and ranch) tends to split and become grainy when thawed.

Buffalo Chicken Dip Nutrition Facts

• Calories: 220kcal
• Protein: 14g
• Carbohydrates: 2g
• Fat: 18g
• Saturates: 8g
• Sugar: 1g
• Salt: 0.8g

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

FAQs

Buffalo Chicken Dip Recipe

Recipe by Emily MitchellCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

220

kcal

All the flavors of buffalo wings in a creamy, scoopable dip featuring shredded chicken, hot sauce, ranch, and melted cheese.

Ingredients

• 2 cups shredded chicken

• 8 oz cream cheese, softened

• ½ cup Frank’s RedHot

• ½ cup ranch dressing

• ½ cup blue cheese

• ½ cup cheddar cheese

• Green onions

Directions

• Preheat oven to 350°F.
• Mix cream cheese, hot sauce, ranch, and blue cheese until smooth.
• Fold in chicken.
• Spread into a baking dish.
• Top with cheddar cheese.
• Bake for 20–25 minutes until bubbly.
• Garnish with green onions and serve.

Notes

• Using Frank’s RedHot Original rather than pre-mixed Buffalo sauce allows you to control the fat content and prevents the dip from becoming oily as the cheese melts.
• If you prefer a smoother texture without the “funk” of blue cheese chunks, you can blend the blue cheese into the cream cheese mixture or omit it entirely.
• Letting the dip rest for 5 minutes after baking prevents roof-of-mouth burns and allows the oils to settle back into the cheese mixture.