Buffalo-Style Chicken Dip
This Buffalo-Style Chicken Dip is always the first thing to disappear at any party. It’s creamy, spicy, and tastes exactly like buffalo wings, but easier to make and way less messy!
Are you looking for more easy dips? Try our Cheddar Bay Sausage Balls, Spinach and Artichoke Dip No Mayo, or Velveeta Sausage Cheese Dip.
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If you’re looking for the perfect game day appetizer or Super Bowl party snack, this Frank’s RedHot Buffalo Chicken Dip is it. With just a few simple ingredients from the grocery store and minimal prep time, you’ll have a crowd-pleasing creamy dip that’s impossible to resist.
Whether it’s football season or just a casual get-together with a snack table, this go-to recipe is always a hit!
What you’ll love about this Buffalo Chicken Dip
Recipe Ingredients:
You’ll need the following ingredients to make this Buffalo Chicken Wing Dip Recipe:
- Cream cheese (softened)
- Buffalo-style hot sauce (Frank’s RedHot Wing Sauce)
- Ranch dressing
- Cooked shredded chicken
- Shredded Cheddar-Monterey Jack cheese blend
- Green onions
- Blue cheese (optional)
- Tortilla chips, crackers, or celery sticks (for serving)
Ingredient Notes:
- Cream cheese: Make sure your cream cheese is softened to room temperature so it mixes smoothly without lumps.
- Buffalo-style hot sauce: Frank’s RedHot Buffalo Wings Hot Sauce is the classic choice and the secret ingredient that makes this taste like authentic buffalo wings! You can use any hot pepper sauce you prefer and adjust the amount to get the right amount of heat for your family.
- Cooked chicken: Rotisserie chicken from the grocery store is perfect for this recipe and saves time. You can also use leftover chicken breast. Make sure chicken reaches an internal temperature of 165°F if cooking from raw.
- Cheese blend: The Cheddar-Monterey Jack blend melts great! You can use straight cheddar cheese or Colby Jack if that’s what you have.
- Blue cheese: This is optional but adds an authentic buffalo wing flavor. Skip it if you’re not a fan. My oldest son enjoys it, I love feta instead!
How to make Buffalo Style Chicken Dip Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Grease a 1-quart baking dish or 9-inch pie plate.
Step 2: In a large bowl, beat cream cheese until smooth. Beat in hot sauce and ranch dressing.
Step 3: Stir in shredded chicken, 1 cup of the shredded cheese blend, and 1 tablespoon of the green onions.
Step 4: Spread mixture into prepared baking dish.
Step 5: Sprinkle with remaining 1/2 cup cheese.
Step 6: Bake for 18-22 minutes until hot and bubbly. For a browned top, broil for 1-2 minutes.
Step 7: Sprinkle with the remaining ingredients (the last tablespoon of green onions) before serving.
Step 8: Serve warm with tortilla chips, crackers, or celery sticks.
PRO TIP:
If this is your first time making buffalo chicken dip, start with the amount of hot sauce listed and taste the mixture before baking. You can always add more heat!
For extra flavor, try mixing in a tablespoon of the blue cheese crumbles plus a pinch of onion powder and cayenne pepper directly into the dip before baking.
Storage and Reheating:
Storage: Store leftover dip in the refrigerator in an airtight container. It can be kept for up to 3 days.
To Reheat: Warm in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a 350°F oven for 10-15 minutes.
To Freeze: This dip freezes well! Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Additions and Substitutions:
ADDITIONS:
- Bacon: Add crumbled cooked bacon on top before serving for extra flavor.
- Extra Veggies: Mix in some diced celery or fresh produce like bell peppers for added crunch.
- More Cheese: Top with extra shredded cheese or add pepper jack for a spicier kick.
SUBSTITUTIONS:
- Ranch Dressing: Use blue cheese dressing or sour cream mixed with ranch seasoning for a different flavor profile.
- Hot Sauce: Swap with your favorite wing sauce or adjust the amount to control the heat level.
- Chicken: Use turkey, shredded pork, or keep it vegetarian by using cauliflower instead.
- Cheese: Any melty cheese works. Try using all cheddar cheese, Colby Jack, or even mozzarella.
FAQs about this Buffalo Chicken Wing Dip recipe:
Can I make this in a Slow Cooker?
Yes! You can make this in a Crock-Pot or Instant Pot. For a crock pot, combine all ingredients and cook on LOW for 2-3 hours, stirring occasionally, until hot and bubbly. For an Instant Pot, use the sauté function to warm it through.
How do I keep the dip warm for serving?
Transfer it to a small slow cooker set on WARM, or place the baking dish on a warming tray to keep it hot throughout your party. This is especially helpful during a Super Bowl party when it sits out for hours.
Can I make this ahead of time?
Yes! Prepare the dip through Step 4, cover, and refrigerate for up to 24 hours. When ready to serve, add the cheese topping and bake as directed, adding a few extra minutes since it’s cold.
Is this dip spicy?
It has a nice buffalo wing heat, but you can control the spice level by adjusting the amount of hot sauce. The only thing I suggest is to start with less if you’re serving kids.
What can I serve with this Buffalo Chicken Dip with Franks Buffalo Sauce?
Serve this Easy Buffalo Chicken Dip with tortilla chips, corn chips, crackers, celery sticks, carrot sticks, baguette slices, and bell pepper strips all work great for dipping! It pairs perfectly with chicken wings too.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Buffalo-Style Chicken Dip! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Buffalo-Style Chicken Dip
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup Buffalo-style hot sauce
- 1/2 cup ranch dressing
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Cheddar-Monterey Jack cheese blend divided
- 2 tablespoons sliced green onions divided
- 1/4 cup crumbled blue cheese optional
Instructions
- Preheat oven to 350°F. Grease a 1-quart baking dish or 9-inch pie plate.
- In a medium bowl, beat cream cheese until smooth. Beat in hot sauce and ranch dressing.8 ounces cream cheese,1/2 cup Buffalo-style hot sauce,1/2 cup ranch dressing
- Stir in shredded chicken, 1 cup of the shredded cheese blend, and 1 tablespoon of the green onions.2 cups cooked shredded chicken,1 1/2 cups shredded Cheddar-Monterey Jack cheese blend,2 tablespoons sliced green onions
- Spread mixture into prepared baking dish.
- Sprinkle with remaining 1/2 cup cheese.
- Bake for 18-22 minutes until hot and bubbly. For a browned top, broil for 1-2 minutes.
- Sprinkle with the remaining ingredients (the last tablespoon of green onions and blue cheese if using) before serving.
- Serve warm with tortilla chips, crackers, or celery sticks.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.