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Baked Buffalo Chicken Dip

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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 346
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large boneless skinless chicken breasts, boiled and shredded
  • 8 oz cream cheese, cubed
  • 1 cup ranch dressing, homemade or store-bought
  • 1 cup Frank's RedHot sauce (plus more as needed)
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 cup green onions, chopped
  • 1.5 cups mozzarella cheese, shredded (divided)
  • 1.5 cups cheddar cheese, shredded (divided)

Equipment

  • large pot
  • saucepan
  • mixing bowl
  • whisk
  • 9x9-inch baking dish
  • oven
  • tongs or fork

Method
 

  1. 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.
  2. Preheat oven to 350°F (175°C). Spray a 9x9-inch baking pan with non-stick spray.
  3. 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.
  4. Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the sauce. Mix well to combine.
  5. Transfer mixture to the prepared baking pan. Top with remaining mozzarella and cheddar cheese.
  6. Bake for 20–30 minutes, until the cheese is melted and bubbling at the edges.
  7. Set oven to broil and cook for an additional 2–3 minutes until the top is golden brown. Remove immediately.
  8. 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.