This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank’s RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
While I love wings, I always lean toward flavors like honey barbecue, teriyaki, or garlic parmesan. I’ve never been a big fan of the buffalo wings so I was never compelled to make (or even try!) this dip.
However, when I tried this buffalo dip recipe for the first time at a friend’s party over 10 years ago, I loved it! I was sold immediately and had to have the recipe. It’s a perfect anytime party appetizer, game day appetizer, and I guarantee it will be on repeat during football season.
The combination of the hot sauce with cream cheese, ranch, and all that cheese was just phenomenal. Plus, it’s EASY!
The Ingredients
- Chicken – My friend’s original recipe calls for boiling and shredding fresh chicken breasts, however you can substitute canned chicken or use a rotisserie chicken to significantly cut down on prep time (see recipe notes below for exact amounts).
- Buffalo Sauce – Use your favorite, but Frank’s RedHot Buffalo Wing Sauce is always my go-to!
- Ranch Dressing – Many buffalo purists will not agree with using ranch dressing (I use Hidden Valley Ranch, by the way), and you can absolutely use blue cheese dressing instead if you’d like.
- Cream Cheese – If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
- Cheese – I use a combination of sharp cheddar cheese and Monterey jack, but you can use any combination of your favorites – mozzarella cheese, blue cheese crumbles, Colby jack, pepper jack.
Baked Buffalo Chicken Dip
Baking it in the oven is how the original recipe is written. There are three simple steps for making it this way:
- Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.
- On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.
- Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!
Crockpot Buffalo Chicken Dip
Making this dip in the crock pot is a fantastic way for serving it at a party or for a big crowd.
Simply add all of the ingredients (cube the cream cheese) to a 4 to 6-quart slow cooker, stir to combine, and cook on low for 3 to 4 hours, stirring once or twice, then switch to the keep warm setting.
What to Serve With It
If you’re wondering what goes well with buffalo chicken dip or what to dip into it, the possibilities are endless! Here are some of our favorites:
- Tortilla chips
- Potato chips
- Fritos scoops
- Crackers
- Veggies (celery sticks and carrot sticks are a favorite)
- Toasted baguette slices
- Top with sliced green onion or chives for an extra pop of color
Recipe Tips
- The Layers: This dip was originally written as a layered dip, but you can stir everything together before baking if you’d prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven’t had that issue, it would be just as delicious with everything mixed together!
- Make-Ahead: Prepare the dip up to one day in advance, cover, and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
- Freezing: You can freeze this dip for up to 3 months in an airtight container or in a baking dish covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator then cook as desired in the oven (remove coverings) or transfer everything to the slow cooker.
If you’ve never made it before, and even if you don’t care for buffalo chicken wings, I beg you to give this a try! It deserves a spot in your party recipe repertoire. Everyone goes NUTS over it! It’s especially great for watching sports, a Super Bowl party, or any type of party or get-together.
More Favorite Dips:
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Buffalo Chicken Dip
Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank’s RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
- 4 boneless skinless chicken breasts, boiled and shredded
- 12 ounce bottle hot sauce
- 16 ounces cream cheese, at room temperature
- 16 ounce bottle ranch dressing
- 6 ounces Monterey Jack cheese, shredded (about 1½ cups)
- 6 ounces cheddar cheese, shredded (about 1½ cups)
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Preheat oven to 350 degrees F.
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In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
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In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
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Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.
- Chicken: You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts. You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
- Hot Sauce: Use your favorite; I recommend Frank’s RedHot sauce.
- Ranch Dressing: I recommend Hidden Valley Ranch dressing. You can substitute blue cheese for all of the ranch (or half of it).
- Cream Cheese – If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
- Layering: Instead of layering the dip, you can mix everything together.
- How to Make in Crock Pot: You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
- What to Serve With It: Favorite dippers include tortilla chips, potato chips, crackers, baguettes, celery sticks, and carrot sticks.
- Make-Ahead: This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
- Leftovers – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
Nutritional values are based on one serving
Calories: 411kcal, Carbohydrates: 5g, Protein: 21g, Fat: 50g, Saturated Fat: 19g, Cholesterol: 126mg, Sodium: 624mg, Potassium: 288mg, Sugar: 2g, Vitamin A: 940IU, Vitamin C: 2.1mg, Calcium: 310mg, Iron: 0.9mg
[photos by The Almond Eater]