Spicy Buffalo Chicken Dip Recipe

This creamy, cheesy Spicy Buffalo Chicken Dip is made with shredded chicken, Frank’s RedHot, and melted cheddar, ready in just 35 minutes. The bubbling golden crust gives way to a gooey, spicy center that clings perfectly to every chip. I make this for every game day because the bowl is always licked clean.

The Secret To Getting It Right

I used to just dump all the ingredients into a bowl and hope for the best, but I learned that pre-mixing the wet ingredients is vital. If you don’t whisk the softened cream cheese, hot sauce, and dressing until smooth first, you end up with weird pockets of plain white cheese that never fully integrate with the spice.

Another lesson I learned the hard way is to avoid low-fat dairy products for this recipe. They tend to separate under high heat, leaving you with a greasy, watery mess instead of a thick, cohesive dip that stays on the chip.

Spicy Buffalo Chicken Dip Ingredients

• 2 cups cooked chicken, shredded (rotisserie or poached)
• 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 blue cheese crumbles (optional, substitute with more cheddar if preferred)
• 1 1/2 cups sharp cheddar cheese, shredded (divided)
• 2 green onions, thinly sliced (for garnish)

How To Make Spicy Buffalo Chicken Dip

1. Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a small baking dish (about 8×8 inch or 1-quart capacity).
2. Mix The Base: In a large bowl, whisk the softened cream cheese, hot sauce, and ranch dressing until the mixture is completely smooth and uniform in color.
3. Combine Ingredients: Fold in the shredded chicken, blue cheese crumbles, and 1 cup of the shredded cheddar cheese until everything is evenly coated.
4. Assemble: Transfer the mixture to your prepared baking dish and smooth the top with a spatula.
5. Bake: Place in the oven and bake for 20 minutes until the edges are hot and bubbling.
6. Finish: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and bake for another 5 minutes until the cheese is melted and bubbly.

Recipe Tips

• Soften the cream cheese: If your cream cheese is cold, it will be lumpy and impossible to mix smoothly. Leave it on the counter for 30 minutes or microwave it in short bursts before starting.
• Shred your own cheese: Pre-shredded bags of cheese contain anti-caking agents that prevent them from melting into a smooth goo.
• Drain canned chicken: If you are using canned chicken, drain it thoroughly and break up the chunks well so the texture remains consistent.
• Watch the grease: Using high-quality ranch dressing helps bind the oils; cheaper dressings often break and release oil during baking.

What To Serve With Spicy Buffalo Chicken Dip

Sturdy tortilla chips are the standard choice because they provide enough crunch to hold up against the heavy, cheesy dip. Celery and carrot sticks offer a refreshing, crisp contrast that cuts through the richness and heat. For a softer option, sliced baguette or crusty sourdough bread works beautifully to scoop up the sauce.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can reheat individual portions in the microwave or place the dish back in a 350°F oven until warmed through. Freezing is not recommended as the dairy will likely separate and become grainy upon thawing.

FAQs

• Can I make this in a slow cooker? Yes, combine all ingredients in a slow cooker and cook on low for 1.5 to 2 hours, stirring occasionally until hot and bubbly.
• Is it better with ranch or blue cheese dressing? This is purely personal preference; ranch makes it milder and creamier, while blue cheese adds a pungent funk that matches traditional wings.
• How can I make it less spicy? You can reduce the amount of hot sauce to 1/4 cup and increase the ranch dressing slightly to balance the texture.
• Why is my dip greasy? Grease usually comes from using low-quality cheese or mayonnaise-heavy dressing that separates; try blotting the top with a paper towel before serving if this happens.

Nutrition

• Calories: 280
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 890mg
• Total Carbohydrate: 3g
• Protein: 16g

Try More Recipes:

• Cottage Cheese Buffalo Chicken Dip Recipe
• Yogurt Buffalo Chicken Dip Recipe
• Buffalo Chicken Dip No Cream Cheese Recipe
  

Spicy Buffalo Chicken Dip

Recipe by Emily Mitchell

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Spicy Buffalo Chicken Dip combines creamy, bubbly textures with shredded chicken, hot sauce, and cheddar cheese in just 35 minutes for an easy party appetizer. The tangy heat pairs perfectly with crunchy tortilla chips for a crowd-pleasing snack.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie or poached)

• 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 blue cheese crumbles (optional)

• 1 1/2 cups sharp cheddar cheese, shredded (divided)

• 2 green onions, thinly sliced (for garnish)

Directions

• Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a small baking dish (about 8×8 inch or 1-quart capacity).
• Mix The Base: In a large bowl, whisk the softened cream cheese, hot sauce, and ranch dressing until the mixture is completely smooth and uniform in color.
• Combine Ingredients: Fold in the shredded chicken, blue cheese crumbles, and 1 cup of the shredded cheddar cheese until everything is evenly coated.
• Assemble: Transfer the mixture to your prepared baking dish and smooth the top with a spatula.
• Bake: Place in the oven and bake for 20 minutes until the edges are hot and bubbling.
• Finish: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and bake for another 5 minutes until the cheese is melted and bubbly.