Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: –
Total Time: 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American

Introduction

Buffalo Chicken Dip is the ultimate party dip—rich, spicy, creamy, and cheesy. It combines shredded chicken, tangy Buffalo sauce, ranch dressing, and melty cheese for a bold and addictive flavor that always gets rave reviews.
We serve this every time we host a game day or get-together, and there are never leftovers. It’s a guaranteed crowd-pleaser!

Why I Love This Buffalo Chicken Dip Recipe

This dip checks every box for what a perfect appetizer should be: simple, flavorful, and totally irresistible. Whether I’m throwing it together at the last minute or prepping it in advance, it turns out flawless every time. And the best part? You can make it with just a few staple ingredients.

Incredibly easy – Just mix, bake, and serve—done in under 30 minutes
Game day favorite – A must for football parties or tailgates
Customizable heat – Mild or spicy, you’re in control
Make-ahead friendly – Prep it earlier and bake when ready
Pairs with everything – From chips to celery to crostini

Key Ingredients

2 cups cooked shredded chicken – Use rotisserie chicken for fast prep and extra flavor
8 oz cream cheese, softened – Creates a rich and creamy dip base
½ cup ranch dressing – Adds tangy, herby balance to the heat
½ cup Buffalo wing sauce (like Frank’s RedHot) – The signature spicy kick
1 cup shredded cheddar cheese – Melts beautifully and gives bold flavor
¼ cup blue cheese crumbles (optional) – Classic touch for blue cheese fans
2 green onions, sliced (optional) – For garnish and freshness just before serving

How to Make This Buffalo Chicken Dip

Step 1: Preheat the Oven
Preheat your oven to 375°F. Lightly grease an 8×8-inch or similar small baking dish and set it aside.

Step 2: Soften the Cream Cheese
If the cream cheese is cold, microwave it for 20–30 seconds until soft and easy to stir. This prevents lumps and ensures a smooth dip.

Step 3: Mix the Dip Base
In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Buffalo sauce. Use a spatula or hand mixer to stir until completely smooth and well blended.

Step 4: Add Chicken and Cheese
Fold in the shredded chicken and half of the shredded cheddar cheese. Stir until evenly combined. If you’re using blue cheese, stir it in now.

Step 5: Transfer and Top
Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar cheese on top.

Step 6: Bake
Bake for 18–20 minutes until the dip is hot, bubbling at the edges, and the cheese on top is fully melted. For extra browning, broil the top for 1–2 minutes—but watch closely!

Step 7: Garnish and Serve
Remove from the oven and let cool for 5 minutes. Sprinkle with sliced green onions and serve warm with your favorite dippers.

Chef’s Tips & Variations

There are so many ways to adapt this dip to your preferences or dietary needs. Here are a few tried-and-true ideas:

Make it ahead – Prep the dip up to a day in advance. Cover and refrigerate, then bake when ready to serve
Adjust the heat – Add more Buffalo sauce or a pinch of cayenne if you like it hotter
Go blue – If you love blue cheese, add extra crumbles for bold flavor
Add texture – Stir in diced celery or jalapeños for crunch and heat
Use a slow cooker – Combine everything in a small crockpot and cook on low for 2–3 hours
Turn it into a meal – Use leftovers in stuffed peppers, quesadillas, or baked potatoes
Make it gluten-free – Just check the labels on your hot sauce and ranch dressing

What to Serve With Buffalo Chicken Dip

This creamy, spicy dip is the centerpiece of any snack table and pairs well with both crunchy and fresh sides.

Tortilla chips – Classic and sturdy enough for scooping
Celery and carrot sticks – Adds crunch and balances the heat
Toasted baguette slices – Makes it feel more elegant for guests
Pretzel chips – Salty, snappy, and satisfying
Pita chips or naan wedges – Slightly chewy and great for big scoops
Mini slider buns – Stuff with dip for fun party sandwiches

WPRM Recipe Card

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: ~310 per serving

Ingredients

2 cups cooked shredded chicken – Rotisserie or leftover chicken saves time and adds great flavor
8 oz cream cheese, softened – Creates a creamy base and tames the heat
½ cup ranch dressing – Adds herby coolness to balance the Buffalo sauce
½ cup Buffalo wing sauce (like Frank’s RedHot) – Provides classic tang and heat
1 cup shredded cheddar cheese – Sharp and melty, perfect for layering
¼ cup blue cheese crumbles (optional) – For that signature Buffalo-style flavor boost
2 green onions, thinly sliced (optional) – For garnish and a pop of freshness

Equipment

Mixing bowl – For combining the dip ingredients
Spatula or hand mixer – To mix the base until smooth
8×8-inch baking dish – For baking the dip evenly
Measuring cups and spoons – For accurate portioning
Oven mitts – For safe handling of the hot dish
Serving bowl or platter – Optional, for dippers and presentation

Method

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or similarly sized baking dish and set it aside.
Soften the cream cheese: If it’s not already softened, microwave it for 20–30 seconds. This ensures a smooth, lump-free dip.
Make the base: In a large mixing bowl, combine the cream cheese, ranch dressing, and Buffalo wing sauce. Stir with a spatula or use a hand mixer until the mixture is smooth and evenly blended.
Add chicken and cheese: Fold in the shredded chicken and half of the cheddar cheese. Stir until well combined. Add blue cheese crumbles now if using.
Transfer to dish: Spoon the dip into the prepared baking dish and spread it into an even layer.
Top with cheese: Sprinkle the remaining shredded cheddar evenly over the top of the dip.
Bake uncovered for 18–20 minutes: Bake until the dip is hot and bubbly, and the cheese is fully melted. If desired, broil for the last 1–2 minutes for a golden, bubbly top—just keep a close eye on it.
Cool and garnish: Let the dip cool for 5 minutes. Garnish with sliced green onions if using.
Serve warm: Present with tortilla chips, veggie sticks, or toasted bread on the side.

Notes

Leftovers can be stored in the fridge for up to 4 days in an airtight container
Reheat in the microwave or oven until warm and bubbly
Make it ahead: Assemble the dip and refrigerate, then bake before serving
Easily double the recipe for parties, potlucks, or holiday gatherings