Cheesy Buffalo Chicken Dip Recipe

This creamy, spicy Cheesy Buffalo Chicken Dip is made with shredded rotisserie chicken, Frank’s RedHot sauce, and melted cheddar, ready in just 30 minutes. Every scoop delivers a gooey cheese pull mixed with the tangy heat of classic wing sauce. I always serve this when I need a crowd-pleaser that disappears before halftime.

Restaurant-Quality At Home

I used to think the secret to great dip was just adding more cheese, but I was wrong; the real trick is using block cream cheese instead of the tub variety for a smoother melt. Tub styles have extra air and water whipped in, which can make your final dish runny rather than velvety.

My first attempt broke into a greasy mess because I baked it at too high a temperature for too long. Now I bake it gently at 375°F just until the edges bubble, keeping the texture thick and scoopable without separating.

Cheesy Buffalo Chicken Dip Ingredients

• 2 cups cooked shredded chicken (rotisserie works best)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup Frank’s RedHot Original Sauce
• 1/2 cup ranch dressing (or blue cheese dressing)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 green onions, sliced (for garnish)

How To Make Cheesy Buffalo Chicken Dip

1. Prep the Oven: Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or cast-iron skillet.
2. Mix the Base: In a large bowl, combine the softened cream cheese, hot sauce, ranch dressing, and half of the shredded cheddar and mozzarella until smooth.
3. Fold in Chicken: Add the shredded chicken to the cheese mixture and stir until the meat is thoroughly coated in the sauce.
4. Bake: Transfer the mixture to the baking dish, top with the remaining shredded cheese, and bake for 20 minutes until the top is bubbly and golden.

Recipe Tips

• Shred your own cheese: Pre-shredded bags contain anti-caking agents like cellulose that prevent smooth melting. Grating a block of cheddar yourself ensures a gooey, cohesive stretch.
• Use rotisserie chicken: While canned chicken works in a pinch, store-bought rotisserie chicken has better texture and savory flavor that elevates the dish.
• Soften the cream cheese: If your cream cheese is cold, it will be lumpy; let it sit on the counter for 30 minutes or microwave it for 20 seconds before mixing.
• Adjust the heat: For a milder dip, reduce the hot sauce to 1/3 cup and increase the ranch; for extra spice, add a dash of cayenne powder.

What To Serve With Buffalo Chicken Dip

Sturdy tortilla chips or toasted baguette slices are essential for scooping up the heavy, cheesy mixture without breaking. For a fresh contrast, serve cold celery sticks and carrot rounds to cut through the richness and heat.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or oven until warmed through; freezing is not recommended as the dairy may split upon thawing.

FAQs

Can I make this in a slow cooker?
Yes, simply combine all ingredients in a slow cooker and cook on low for 1.5 to 2 hours, stirring occasionally until hot and melted.

Can I use blue cheese instead of ranch?
Absolutely, swapping ranch for chunky blue cheese dressing gives it a more authentic buffalo wing flavor profile.

Is this dip very spicy?
It has a medium kick similar to mild wings, but the cream cheese and ranch dilute the heat significantly compared to straight hot sauce.

Nutrition

• Calories: 285
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 3g
• Protein: 18g

Try More Recipes:

• Cold Buffalo Chicken Dip Recipe
• Vegan Buffalo Chicken Dip Recipe
• Mild Buffalo Chicken Dip Recipe

Cheesy Buffalo Chicken Dip

Recipe by Emily Mitchell

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Cheesy Buffalo Chicken Dip combines creamy, spicy textures with shredded rotisserie chicken and Frank’s RedHot sauce in just 30 minutes. This gooey appetizer requires minimal effort and serves as the ultimate game day snack.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works best)

• 8 oz cream cheese, softened to room temperature

• 1/2 cup Frank’s RedHot Original Sauce

• 1/2 cup ranch dressing (or blue cheese dressing)

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 2 green onions, sliced (for garnish)

Directions

• Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or cast-iron skillet.
• In a large bowl, combine the softened cream cheese, hot sauce, ranch dressing, and half of the shredded cheddar and mozzarella until smooth.
• Add the shredded chicken to the cheese mixture and stir until the meat is thoroughly coated in the sauce.
• Transfer the mixture to the baking dish, top with the remaining shredded cheese, and bake for 20 minutes until the top is bubbly and golden.