Buffalo Chicken Dip Recipe
Buffalo Chicken Dip is the ultimate party pleaser—creamy, cheesy, spicy, and packed with shredded chicken and bold flavor.
Perfect for game day, gatherings, or a casual snack night, this bubbling hot skillet dip delivers the nostalgic taste of buffalo wings in scoopable form. Best of all, it comes together quickly and bakes to golden, gooey perfection.
Ingredients
2 cups shredded cooked chicken (rotisserie works great)
1 (8 oz) block cream cheese, softened
½ cup sour cream
½ cup buffalo sauce (like Frank’s RedHot)
½ cup ranch dressing or blue cheese dressing
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 green onions, sliced (plus more for garnish)
Optional: crumbled blue cheese for topping
Instructions
1. Mix the base ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, buffalo sauce, and ranch dressing. Mix until smooth and well blended. The cream cheese should be fully incorporated so the dip bakes evenly. You can use a hand mixer if needed for a super creamy base.
2. Fold in the chicken and cheese
Add the shredded chicken, half of the cheddar and mozzarella cheeses, and most of the green onions. Stir everything together until the chicken is evenly coated and the cheese is well distributed.
3. Transfer to a baking dish
Spread the mixture evenly into a cast iron skillet or a small baking dish. Top with the remaining cheese. If you like a little extra bite, sprinkle some crumbled blue cheese over the top too.
4. Bake until bubbly
Preheat your oven to 375°F (190°C). Bake the dip for 20–25 minutes, or until the cheese on top is fully melted, bubbling, and starting to turn golden brown. Let it cool slightly before serving so it’s not scorching hot.
5. Garnish and serve
Top with remaining green onions and serve hot with your favorite dippers.
Cooking Tips & Notes
For super creamy dip, ensure your cream cheese is at room temperature before mixing. Cold cream cheese can make the base lumpy.
Want it spicier? Add a dash of cayenne or some chopped pickled jalapeños into the mix.
Swap the ranch for blue cheese dressing if you prefer a tangier flavor. Or mix both!
You can prepare the dip in advance and refrigerate it until you’re ready to bake. Just add 5–10 minutes to the baking time if it’s coming straight from the fridge.
Leftovers can be reheated in the microwave or in a skillet over low heat until warmed through—great for spreading on sandwiches or stuffing into wraps.
Serving Suggestions
Serve with crispy crostini, toasted baguette slices, or sturdy crackers for an elevated touch
Pair with classic dippers like celery sticks, carrot sticks, or sliced bell peppers for freshness and crunch
Use tortilla chips or pita chips for scooping and getting every bit of melty goodness
Spread into a warm tortilla or flatbread and roll it into a spicy wrap
Try it spooned over baked potatoes or stuffed into jalapeño halves for a bold twist on appetizers
For a party platter, surround the skillet with a colorful mix of chips, veggies, and breads for visual appeal and dipping variety
This Buffalo Chicken Dip is warm, rich, and just the right amount of spicy—perfect for sharing, though you might want to keep it all to yourself.
