Buffalo Chicken Dip is the ultimate crowd-pleaser for any party or cozy night in. This creamy, spicy dip combines tender shredded chicken with zesty buffalo sauce and melted cheese, creating a rich and flavorful appetizer that everyone will love.
Whether you’re watching the game or hosting friends, this easy-to-make dip offers the perfect balance of heat and creaminess. Serve it warm with chips, crackers, or crunchy veggies, and watch it disappear in no time.
- This dip is incredibly simple but packed with bold buffalo flavor and creamy cheese.
- Uses shredded cooked chicken, making it perfect for using leftovers or rotisserie chicken.
- Quick to prepare and bakes in under 30 minutes for a hot, bubbly finish.
- Versatile as a party appetizer, game-day snack, or cozy comfort food.
Ingredients
- Shredded cooked chicken: Tender bite-sized pieces of chicken provide protein and soak up the buffalo flavors perfectly.
- Cream cheese: Softened to room temperature, it adds creamy richness and a smooth dip base.
- Frank’s Red Hot sauce: The classic buffalo sauce that delivers tangy, spicy heat to every bite.
- Hidden Valley Ranch dressing: Adds a cool, creamy balance that complements the spicy sauce beautifully.
- Shredded mild cheddar cheese: Melts into the dip, adding sharpness while keeping it gooey and indulgent.
- Extra shredded cheddar cheese: Sprinkled on top for that golden, melty crust when baked.
- Chopped green onions: Freshly chopped as a garnish for a mild onion flavor and bright green color.
Instructions
- Preheat the oven to 375°F
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Setting the oven first ensures it reaches the perfect temperature by the time the dip is assembled, enabling thorough, even baking.
- Prepare the shredded chicken
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If your chicken isn’t pre-shredded, pull it apart into bite-sized pieces. This helps the chicken distribute evenly throughout the dip.
- Combine the main ingredients
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In a large bowl, mix room-temperature cream cheese, buffalo sauce, ranch dressing, shredded chicken, and 1 cup of shredded cheddar cheese. Stir well to blend flavors and create a creamy, cohesive mixture.
- Transfer to baking dish
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Spread the dip evenly into a 9×9-inch baking dish, ensuring a smooth surface for even cooking and a beautiful presentation.
- Add extra cheddar cheese on top
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Sprinkle additional shredded cheddar over the dip to form a bubbly, golden crust as it bakes, enhancing both flavor and texture.
- Bake the dip
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Bake for 20-25 minutes until hot and bubbly. The cheese will be melted and slightly browned, signaling that the dip is perfectly cooked.
- Cool and garnish
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Allow the dip to cool for a few minutes before serving to avoid burns. Garnish with chopped green onions for a fresh, mild onion taste and appealing color contrast.
- Use leftover rotisserie chicken or store-bought shredded chicken to save prep time.
- Adjust Buffalo sauce quantity to suit your preferred spice level, from mild to extra hot.
- Add sour cream for an even creamier texture if desired.
- Serve immediately while warm for the best texture and flavor.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through before serving.
Serving Suggestions
Serve with a variety of dippers like crunchy tortilla chips, sliced celery, carrot sticks, or crisp crackers. This dip also pairs well with warm breadsticks or toasted baguette slices.
- Allow cream cheese to soften to room temperature for easy mixing and smooth texture.
- Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
- To prevent the dip from drying out, cover with foil during the last 10 minutes of baking if browning too quickly.
- Customize your dip by adding crumbled blue cheese or swapping ranch for blue cheese dressing for a tangier twist.
FAQs
- Can I use canned chicken for this dip?
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Yes, canned chicken works in a pinch but fresh or rotisserie chicken offers better texture and flavor.
- How spicy is this dip?
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The buffalo sauce gives the dip moderate heat, but you can adjust it up or down by adding more or less sauce.
- Can I make this dip ahead of time?
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Absolutely! Prepare it a day in advance, store covered in the fridge, and bake when ready to serve.
- What can I serve with Buffalo Chicken Dip?
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Tortilla chips, crackers, celery sticks, carrots, or even toasted bread slices are great options for dipping.
- Is this dip gluten-free?
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The dip itself is gluten-free, but check the labels on buffalo sauce and ranch dressing to be sure. Also, serve with gluten-free dippers if needed.
- Can I freeze Buffalo Chicken Dip?
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Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Buffalo Chicken Dip
Equipment
- 1 oven Preheated to 375°F
- 1 9x9-inch baking dish For baking the dip
- 1 large bowl For mixing ingredients
Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1/2 cup Frank’s RedHot sauce
- 1/2 cup Hidden Valley ranch dressing
- 1 cup shredded mild cheddar cheese
- Additional shredded cheddar cheese for topping
- 2 tbsp chopped green onions for garnish
Instructions
- Preheat the oven to 375°F.
- If not already shredded, shred the cooked chicken.
- In a large bowl, combine softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, and 1 cup shredded cheddar cheese. Mix until smooth.
- Spread the mixture evenly into a 9x9-inch baking dish.
- Top with additional shredded cheddar cheese.
- Bake for 20 to 25 minutes until hot, bubbly, and cheese is melted.
- Allow to cool briefly before serving.
- Garnish with chopped green onions and serve warm with tortilla chips, crackers, or fresh vegetables.
Notes
- Use leftover rotisserie chicken for easy prep.
- Adjust buffalo sauce amount to control spiciness.
- Add sour cream for a creamier texture.
