Buffalo Chicken Dip
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Few party foods are as well-loved as a bubbling-hot dish of buffalo chicken dip! Today’s recipe is a potluck/party staple! It reigns supreme over all other dips (OK, it’s tied for first place with my beloved taco dip) and it couldn’t be easy to make! Just 5 ingredients and 5 minutes to prep!
Is there anything tastier than the cheesy, melty goodness of buffalo chicken dip? This recipe inspired my buffalo chicken mac & cheese that I shared late last year, but I never shared the original dip recipe.
That’s changing today.
Rich, creamy, and packed with melty shredded cheese and cream cheese, ranch dressing, buffalo sauce, and freshly shredded chicken. This recipe’s a keeper and ranks right up there on the indulgence scale with my mozzarella sticks, spinach artichoke dip and famous fried pickles!
What to Know (& Love) About This Recipe:
- Perfectly creamy texture. Thanks to the perfect balance of chicken, cream cheese, dressing, and shredded cheese. Never dry or greasy!
- Big buffalo flavor, carefully balanced with cream cheese, ranch dressing, and just the right touch of spices.
- Quick and easy. Few ingredients, low effort, BIG flavor.
Ingredients for Buffalo Chicken Dip
It’s not exactly health food. You’ll need lots of cheese and a trip to the salad dressing aisle. Let’s talk about a few of the ingredients you need, and a few substitutions and other things to know when you’re making it.
- Cooked chicken. You have options here. Growing up, we used to make this with 10 oz of drained premium canned chicken. And honestly that’s probably still my favorite (and the easiest) way to make it (nostalgia maybe?). However, you can use a well-shredded rotisserie chicken or other pre-cooked, shredded chicken.
- Cream cheese. Cream cheese adds depth, smoothness, and a subtle tang that plays off the ranch dressing and subdues the buffalo sauce just enough.
- Ranch dressing. This can be substituted for a blue cheese dressing instead, but I personally prefer ranch.
- Buffalo sauce. I usually grab the Sweet Baby Ray’s brand, but use your favorite.
- Shredded cheese. Use at least half of cheddar called for, but for the remaining cheese you can get creative. Monterrey cheese will make the dip meltier and smoother. A sprinkle of mozzarella will give you stretchy, gooey dip (don’t use more than 2/3 cup of mozzarella though or it will be too stringy). Just like when making my best queso recipe, I don’t like to use a “super sharp” or “extra sharp” cheddar, as it doesn’t melt as smoothly and can have a harsher flavor that doesn’t meld as well with the other flavors of the dip.
- Green onion. Thinly slice two green onions, this usually yields about 1/3 cup. These add a nice brightness to the dip.
- Spices. A little garlic powder and paprika add depth. Swap the paprika for smoked paprika for a smokey, slightly sweeter flavor profile.
Sam’s Tip
Just like when making any creamy, cheesy dish (think my baked mac and cheese or hashbrown casserole), pre-shredded cheese is usually a risk. Pre-shredded cheese is usually coated in anti-caking agents (so it doesn’t clump in the bag) which will keep them from melting as smoothly as they ought to. For best results, shred your own cheese.
How to Make the Best Buffalo Chicken Dip Recipe
- Soften then stir the cream cheese to ensure it’s smooth and lump free (this is key to ensuring a creamy texture).
- Add the ranch, buffalo, and spices and stir well, then add the shredded chicken, sliced green onions, and most of the cheese (I like to save a little for the top, especially if I plan on broiling at the end).
- Transfer everything to a lightly buttered baking dish (a pie plate works) top with more cheese, and then bake until hot and bubbly and cheese is melted
- Dig in! My favorite dippers include corn chips, crackers, or toasted baguette slices.
Sam’s Tip
For a golden, bubbly top, broil your buffalo chicken dip for 1-3 minutes a the end of the bake time. Keep a close eye on it as you broil because it can go from golden to burnt fast!
Frequently Asked Questions
If your buffalo chicken dip didn’t turn out creamy, the most likely issues include using too much chicken, using pre-shredded cheeses, not softening your cream cheese, or baking too long.
If you added more chicken, the ratio is thrown off making the dip too thick and not creamy. Pre-shredded cheeses don’t melt as smoothly and can leave you with a grainy texture that feels dry and sad. Cream cheese that wasn’t softened enough won’t incorporate properly, keeping the dip from being smooth and cohesive. Finally, over-baking can dry out the dish and cause the fats to separate, leaving you with a greasy rather than creamy dip.
Buffalo Chicken Dip should not sit out at room temperature for longer than two hours. If you can keep it warm (like in a slow cooker on “warm” setting) then it will last for longer.
More Party Foods
This is a classic I make for every party and get-together, and I hope it finds a spot in your rotation, too!
Enjoy!
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The Best Buffalo Chicken Dip Recipe
Equipment
- Pie plate or other baking dish
Ingredients
- 8 oz (226 g) cream cheese, softened
- ½ cup (115 ml) ranch dressing
- ½ cup (115 ml) buffalo wing sauce
- ½ teaspoon paprika
- 1 ½ teaspoons garlic powder
- 1 ⅓ cups (170 g) shredded cheddar cheese, see note
- 2 cups (275 g) well-shredded chicken*
- 2 Thinly sliced green onions, (about ⅓ cup)
- Corn chips, crackers, toasted bread slices, etc. for dipping
Instructions
- Preheat your oven to 375F (190C) and lightly butter a pie plate or 8"x8" baking dish.
- Mix cream cheese (with an electric mixer or spatula) in a large bowl until smooth and creamy.8 oz (226 g) cream cheese
- Add ranch dressing, buffalo sauce, and paprika and garlic powder and stir well.½ cup (115 ml) ranch dressing, ½ cup (115 ml) buffalo wing sauce, ½ teaspoon paprika, 1 ½ teaspoons garlic powder
- Add chicken, 1 cup (4 oz) of cheese, and green onion and stir well.2 cups (275 g) well-shredded chicken*, 2 Thinly sliced green onions
- Spread evenly into prepared baking dish and sprinkle with remaining ⅓ cup (55g) of cheese.
- Bake in 375F (190C) oven for 15-20 minutes or bubbly.
- Serve warm, topped with additional green onions, if desired.Corn chips, crackers, toasted bread slices, etc. for dipping
Notes
Cheese
For a smoother, creamier dip, swap up to half of the cheese with Monterey jack cheese. For a gooey, stretchy-cheese dip, add in 1/2 cup of mozzarella cheese.Chicken
Use pre-cooked, shredded chicken. I like to use either a 10-oz can of well-drained premium chicken, a picked rotisserie chicken, or you can cook chicken in the slow cooker in advance.Making in Advance/Storing
This dip can be made several days in advance, just store it in the fridge (uncooked) and then heat it in the oven until bubbly before serving. After heating, it can be stored for up to 3 days (covered and in the refrigerator). When serving, don’t leave at room temperature for more than an hour.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe originally published 10/27/2018.
Guys I’m so glad Sam updated/republished this recipe for increased attention as it’s one of her best! I’ve made this a bunch and it’s always amazing. I am always so grateful for a non-sweet recipe from you, Sam!
I’m so glad you enjoyed it so much, Ari! Thank you for trusting my recipes. 🙂
Hands down the best buffalo chicken dip recipe ever!!! I haven’t been out of it since I made it lol.
Thank you so much for trying my recipe, Hailey! I’m so glad you enjoyed it so much! 🙂
Can this be adapted to crock pot?
Hi Tara! That should work just fine. 🙂
I LOVE your recipes!! One question, do you use ranch packet or ranch salad dressing?
Hi Deb! You will want to use the dressing. I’m so glad you’ve enjoyed everything so much! 🙂