If you love buffalo chicken wings, then this buffalo chicken dip is for you! Shredded chicken is mixed with cream cheese, hot sauce, ranch dressing, and topped off with cheese and served hot and melty. Only 5 ingredients and you’ve got a winning appetizer perfect for tailgate parties, backyard get-togethers, and more.
Buffalo Chicken Dip Recipe
I’m not a huge wings fan, but this dip is another story. I can’t remember the first time I had buffalo chicken dip, but I do remember it was at a football party. I couldn’t stop eating it and I wasn’t the only one!
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 crack dip or this queso fresco dip would pair nicely with this hot and spicy dip.
For this recipe, you’ll need shredded, cooked chicken. Leftover rotisserie chicken works well, but I usually prefer to poach my own chicken breasts. That way I can cook extra and use it them for other meals throughout the week, like a quick fajita veggie quesadilla.
3 ways to shred:
- While the chicken is still slightly warm shred with two forks or your fingers.
- Let your electric stand mix with the paddle attachment or hand mixer do the work.
- Place in food processor and lightly pulse. This will produce a more finely shredded texture.
The chicken is then mixed with cream cheese, blue cheese, hot sauce, and ranch dressing to create a buffalo wing sauce.
I find that this 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:
- A rotisserie chicken is a great way to get the shredded cooked chicken needed for this recipe.
- You’ll need some softened cream cheese. I use regular but lower-fat or fat-free is fine.
- Use your favorite hot sauce and ranch dressing. I like Franks Red Hot and Hidden Valley Ranch.
- This recipe calls or blue cheese but you can use cheddar cheese instead.
- Black pepper is to your taste and used just to season the dip.
- Celery sticks are perfect for this buffalo chicken dip, but chips, crackers, and bread are also great for dipping.
- You can garnish this dip with some sliced green onions.
Helpful kitchen tools:
Kitchen Tips
- This dip is often baked until hot and served warm. In the summer you can warm this in the microwave!
- 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.
How to Make Buffalo Chicken Dip
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. I’ve given you instructions for both methods below.
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.
Check out more of our favorite warm dips below!
Buffalo Chicken Dip
Ingredients
- 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
Helpful Kitchen Tools:
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
Notes
- 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
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!