Shredded chicken is mixed with cream cheese, hot sauce, ranch dressing, and topped off with cheese then served hot and melty. Only 5 ingredients are needed for this buffalo chicken dip and you’ve got a winning appetizer perfect for tailgate parties, backyard get-togethers, and more.
Why this recipe works
Buffalo chicken dip couldn’t get any easier. Make it in the crockpot for ease of transport or pop it in the oven if you’re hosting a get-together. This dip is by far our favorite football party appetizer alongside Philly cheesesteak dip.
You can adjust the spice level by adding or subtracting the amount of buffalo sauce you use, then simply serve it up with some fresh veggies or chips. I find that the heat level of this dip is perfect for most people, it has just the right amount of spice. Start off with less and taste as you go if that’s a concern.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – For this recipe, you’ll need shredded, cooked chicken. Leftover rotisserie chicken works well, but I usually prefer to poach my own chicken breasts. Either way will work just fine.
CHEESE – You’ll need some softened cream cheese. Softened cream cheese means it should be brought to room temperature before use. I use regular cream cheese but low-fat or fat-free is fine. This recipe calls for blue cheese, but if you’re not a big fan, you can also use your favorite shredded cheese such as cheddar cheese or Monterey Jack.
How to Make Buffalo Chicken Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
To make in the oven
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing.
- Mix well and season to taste with black pepper.
- Transfer dip to 1-quart oven-safe dish and bake for 20 minutes or until dip is hot and bubbly.
To make in the crockpot
- In a small slow cooker (4-quart works), combine the chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing.
- Mix well and season to taste with black pepper.
- Cover and cook on High for 1 1/2 hours or Low for 3 hours.
One of the best ways to make this delicious dip is in the crockpot. Easy to transport if needed and to keep the dip warm.
Frequently Asked Questions & Expert Tips
There are three easy ways of shredding chicken. While the chicken is still slightly warm, shred with two forks or your fingers. You can also let your electric stand mixer with the paddle attachment or hand mixer do the work. Lastly, try placing the chicken in a food processor and lightly pulse. This will produce a more finely shredded texture.
Serving Suggestions
I like to serve this buffalo chicken dip with celery sticks since it’s the traditional buffalo wing accompaniment. You could also serve with carrots or any vegetable. Crackers, tortilla chips, or sliced baguettes also make great dippers.
Quick and easy is one of the best things about dips, which makes them the perfect option when you need a party appetizer or dish to pass at a potluck. If I’m hosting, I like to make a variety of dips. Something cool and creamy like crockpot cheese dip or this queso fresco dip would pair nicely with this hot and spicy dip.
More Dip Recipes
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Buffalo Chicken Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 2 cups chicken shredded cooked
- 8 oz cream cheese 1 package, well softened
- 1/2 cup crumbled blue cheese or shredded cheddar
- 1/2 cup hot sauce
- 1/2 cup ranch dressing
- Black pepper to taste
- 2 green onions sliced, for garnish
- Celery sticks, chips, crackers or bread for dipping
Things You’ll Need
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing. Mix well and season to taste with black pepper.
- Transfer dip to 1-quart oven-safe dish and bake for 20 minutes or until dip is hot and bubbly.
- Serve with vegetables and chips for dipping.
Slow cooker instructions:
- In a small slow cooker, combine the chicken, cream cheese, blue cheese (or shredded cheddar), hot sauce and ranch dressing. Mix well and season to taste with black pepper. Cover and cook on High for 1 1/2 hours or Low for 3 hours.
- Garnish with sliced green onions.
Video
Expert Tips & FAQs
- This dip is often baked until hot and served warm. In the summer you can warm this in the microwave!
- One of the best ways to make this, however, is in the crockpot. Easy to transport if needed and to keep the dip warm. I’ve given you instructions for both methods below.
- I like to serve this dip with celery sticks since it’s the traditional buffalo wing accompaniment. You could also serve with carrots or any vegetable. Crackers, tortilla chips (my favorite) or sliced baguette also make great dippers.
- You can also substitute blue cheese dressing for the ranch. And if you’re not a fan of blue cheese, you can also use your favorite shredded cheese such as cheddar cheese or Monterey Jack.
Nutrition
This recipe originally appeared here on July 24, 2018 and has since been updated with new photos.
Rebekah Garcia
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Kris says
This dip is the BEST! Always my go to appetizer for bringing to a gathering :)
Amanda Formaro says
Thank you Kris! It’s perfect for football parties!