If there is one appetizer that is guaranteed to stop conversation and completely disappear the moment it hits the party table, it’s the Buffalo Chicken Dip. This irresistible dish takes all the bold, zesty, and tangy flavor of classic Buffalo wings and transforms it into a creamy, savory, and utterly addictive baked dip.
Forget the messy dipping of wings—this dip is the ultimate in easy, high-impact entertaining. It’s rich with three different kinds of cheese, loaded with tender shredded chicken, and perfectly balanced with the cool tang of sour cream and the fiery punch of Frank’s RedHot Buffalo sauce. It’s the perfect, hearty centerpiece for game day, holiday parties, or any casual gathering.
Best of all? This recipe is incredibly easy to make in one dish and is completely make-ahead friendly. You can assemble it hours before your party, bake it until bubbly and golden, and watch it earn rave reviews. Get ready to master the ultimate crowd-pleasing appetizer that will make you the hero of any party!
Why This Baked Buffalo Chicken Dip Works
The genius of this dip is in the perfect blend of texture and flavor, achieved by using a specific balance of dairy ingredients.
- The Creamy Trifecta: We use cream cheese for a rich, stable, and velvety base; sour cream (or ranch dressing) for a necessary cooling tang that balances the heat; and cheddar/mozzarella for a sharp, gooey melt. This combination ensures the dip is creamy, not oily or watery.
- The Rotisserie Shortcut: Utilizing pre-cooked, shredded rotisserie chicken is the ultimate time-saver. It adds deep flavor that boiled chicken lacks and cuts the prep time down to less than 10 minutes.
- Controlling the Heat: The combination of buffalo sauce and cream cheese is essential. The high fat content of the cream cheese actually binds the capsaicin oil in the hot sauce, preventing the dip from tasting too spicy while still delivering that classic Buffalo kick.
- No Fuss, One-Dish Baking: The entire recipe is mixed and baked right in the same oven-safe dish, minimizing cleanup and making it the perfect low-effort, high-reward party food.
Ingredients
This recipe uses simple, accessible ingredients. Note that using the right type of hot sauce is key for the most authentic flavor.
For the Buffalo Chicken Dip
- 2 cups cooked chicken, shredded (about 1 large rotisserie chicken breast)
- 8 ounces (1 block) full-fat cream cheese, softened to room temperature
- 1/2 cup sour cream (or plain Greek yogurt, or ranch dressing)
- 1/2 cup Frank’s RedHot Buffalo Sauce (or a similar cayenne pepper sauce)
- 1 cup shredded sharp Cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese (or mozzarella)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for depth)
For Serving (Dippers and Garnish)
- Tortilla chips, celery sticks, or carrot sticks
- 2 tablespoons crumbled blue cheese or extra cheddar
- 1 tablespoon chopped fresh chives or green onions
Step-by-Step Instructions: Mix, Bake, and Serve
This recipe is simple to assemble and requires only one baking step.
Part 1: Mixing the Dip (10 Minutes)
- Prep Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch square baking dish or a small 9 inch pie plate.
- Soften Cream Cheese (Crucial): Ensure your cream cheese is completely softened to room temperature. In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Combine Wet Ingredients: Add the sour cream (or dressing), Frank’s RedHot Buffalo Sauce, garlic powder, and smoked paprika. Beat until the mixture is uniform and a vibrant pink-orange color.
- Add Chicken and Cheese: Stir in the 2 cups of shredded chicken, and 1/2 cup each of the shredded Cheddar and Monterey Jack cheese. Mix gently until everything is evenly combined. Reserve the remaining 1/2 cup of Cheddar for the topping.
- Transfer: Spoon the mixture into the prepared baking dish, smoothing the top with a spatula.
Part 2: Baking and Finishing (20-25 Minutes)
- Top: Sprinkle the reserved 1/2 cup of shredded Cheddar cheese evenly over the top of the dip.
- Bake: Bake for 20–25 minutes.
- Check Doneness: The dip is done when the edges are visibly bubbling, the center is heated through, and the cheese topping is melted and golden brown.
- Garnish and Serve: Remove from the oven. Let the dip cool for 5 minutes. Garnish immediately with fresh chives, a sprinkle of blue cheese crumbles (if using), and serve hot with your favorite chips and vegetable dippers.
Pro Tips for the Ultimate Buffalo Dip
Follow these expert tips to ensure your dip is creamy, stable, and perfectly seasoned.
- Shred Your Own Cheese: Non-negotiable! Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred your block cheese yourself for the creamiest, meltiest top crust.
- The Rotisserie Shortcut: Using a store-bought rotisserie chicken is the fastest and most flavorful option. Ensure the chicken is shredded, not diced, for the best texture in the dip.
- The Right Sour Cream: Sour cream provides essential tanginess. If you use ranch or blue cheese dressing, you are adding extra flavor but also diluting the dip slightly. Plain Greek yogurt is the best substitute if you want a lighter, higher-protein version while maintaining the tangy flavor.
- Avoid Over-Baking: While you want the dip hot and bubbly, do not over-bake. Baking too long can cause the cheese and cream cheese to separate, resulting in a thin layer of oil on top. Pull it out as soon as the edges are bubbling.
- Make-Ahead Mastery: You can assemble the entire dip (Part 1, Steps 1-4) in the baking dish, cover it tightly, and refrigerate it for up to 24 hours. Add the final cheese topping right before baking. You will need to add 5-10 minutes to the total bake time since the dip is starting cold.
Serving Suggestions and Creative Variations
This Buffalo Chicken Dip is robust and pairs perfectly with cool, crunchy sides.
Dipper Suggestions
- Classic Pairing: Serve with sturdy tortilla chips (restaurant-style are best), potato chips, and crisp celery and carrot sticks.
- Bread Dippers: Use slices of toasted baguette, pita chips, or cubes of our Crusty Italian Bread.
- Low-Carb: Serve with bell pepper strips, cucumber slices, or celery for a lighter option.
Creative Variations
- Loaded Baked Dip: Stir in 1/2 cup of cooked, crumbled bacon and 1/4 cup of finely minced pickled jalapeños into the mixture before baking.
- Blue Cheese Infusion: Substitute the sour cream entirely with a high-quality blue cheese dressing and use blue cheese crumbles for the final topping.
- Smoky Flavor: Add 1/2 teaspoon of liquid smoke and 1 teaspoon of smoked paprika to the cream cheese mixture for a deep, smoky undertone that mimics grilling.
- Ranch Flavor Base: Use one packet of dry Ranch seasoning mix stirred into the cream cheese base instead of the garlic powder and sour cream for an intense, classic Ranch flavor.
Frequently Asked Questions (FAQ)
- Can I make this dip in a slow cooker? Yes! This is a great way to keep the dip warm for parties.
- Mix all the ingredients (including the final cheese topping) in a large bowl.
- Transfer the mixture to a slow cooker. Cook on LOW for 2 hours or HIGH for 1 hour, stirring occasionally until the dip is hot and the cheese is melted and smooth.
- Set the slow cooker to WARM for serving. Garnish with chives and blue cheese crumbles.
- How do I prevent the dip from separating or turning oily? The main culprits are using low-fat cream cheese (high water content) or over-baking. Ensure you use full-fat cream cheese and pull the dip out of the oven as soon as the center is hot and the edges are bubbling. Setting the oven to 375°F is the best temperature to bake quickly without separating the dairy.
- How do I adjust the spice level? The spice level is controlled by the Buffalo sauce.
- Less Spice: Use 1/4 cup of Buffalo sauce and 1/4 cup of your favorite mild BBQ sauce or ketchup.
- More Spice: Use 3/4 cup of Buffalo sauce and add 1/4 teaspoon of cayenne pepper to the mixture.
- Can I use canned chicken? Yes, you can substitute the rotisserie chicken with 2 cans of chicken (12.5 oz size), but you must drain and shred the canned chicken very thoroughly before adding it to the dip. Rotisserie chicken is preferred for its superior moisture and flavor.
- How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the dip in the microwave or place the container in a 350°F (175°C) oven until warmed through and bubbly.
This Easy Baked Buffalo Chicken Dip is your ticket to effortless, amazing entertaining. Enjoy the applause!
Don’t forget to Pin this ultimate party dip recipe and share your favorite dipper ideas in the comments below!
Buffalo Chicken Dip Recipe
This Buffalo Chicken Dip is the ultimate crowd-pleasing appetizer for game days, parties, or casual gatherings. It’s rich, creamy, spicy, and loaded with tender shredded chicken and melty cheese — everything you want in a dip!
Ingredients
Equipment
Method
- If your chicken isn’t cooked, bring a pot of water to a boil. Add chicken breasts, cover, and poach for about 25 minutes until fully cooked. Let cool, then shred.
- Preheat oven to 350°F (175°C). Spray a 9×9-inch baking pan with non-stick spray.
- In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until smooth and creamy. Remove from heat.
- Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the sauce. Mix well to combine.
- Transfer mixture to the prepared baking pan. Top with remaining mozzarella and cheddar cheese.
- Bake for 20–30 minutes, until the cheese is melted and bubbling at the edges.
- Set oven to broil and cook for an additional 2–3 minutes until the top is golden brown. Remove immediately.
- Serve warm with tortilla chips, celery sticks, crackers, or wrapped in a tortilla for leftovers.
Notes
Make Ahead: You can prepare this dip up to a day in advance. Store covered in the refrigerator and bake before serving.
Chicken Tip: Save time by using 4 cups of pre-cooked shredded rotisserie chicken instead of boiling chicken breasts.
Cheese Tip: Always grate your own cheese for best melting results — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Chicken Tip: Save time by using 4 cups of pre-cooked shredded rotisserie chicken instead of boiling chicken breasts.
Cheese Tip: Always grate your own cheese for best melting results — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.