Go Back
Buffalo Chicken Dip

Classic Buffalo Chicken Dip (The Ultimate Game Day Appetizer)

This easy, four-ingredient dip is creamy, cheesy, and packed with shredded chicken coated in the perfect amount of spicy buffalo sauce, making it the ultimate crowd-pleaser for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

The Dip Base
  • 2 cups cooked chicken, shredded (approx. 1 large rotisserie chicken breast and thighs)
  • 1 block (8 ounce) cream cheese fully softened to room temperature
  • 1/2 cup buffalo wing sauce (such as Frank's RedHot Original)
  • 1/2 cup ranch dressing or blue cheese dressing
Cheese & Topping
  • 1 1/2 cups shredded Monterey Jack or sharp cheddar cheese divided (1 cup for mixing, 1/2 cup for topping)
  • 1/4 cup chopped green onions (optional, for garnish)

Equipment

  • 9x9 inch or 8x8 inch Baking Dish
  • Large Mixing Bowl
  • Electric Mixer (optional)

Method
 

Mixing the Dip
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch or 9x9 inch square baking dish.
  2. Place the fully softened 8-ounce block of cream cheese into a large mixing bowl. Beat the cream cheese using an electric mixer or wooden spoon until it is completely smooth and creamy, ensuring no lumps remain.
  3. Pour the 1/2 cup of buffalo wing sauce and the 1/2 cup of ranch or blue cheese dressing into the bowl with the cream cheese. Stir or beat the mixture until the sauces are thoroughly combined and the base is a uniform orange color and smooth texture.
  4. Fold in the 2 cups of shredded cooked chicken. Add 1 cup of the shredded cheddar or Monterey Jack cheese to the mixture. Stir gently until the chicken and cheese are evenly coated in the creamy sauce.
Baking & Serving
  1. Spoon the entire buffalo chicken mixture evenly into the prepared baking dish. Spread the dip level with the back of a spoon.
  2. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the dip.
  3. Bake the dip for 20 to 25 minutes, or until the dip is piping hot throughout, the edges are bubbly, and the cheese topping is fully melted and lightly golden brown.
  4. Carefully remove the dip from the oven. Let it rest for 5 to 10 minutes to allow it to set slightly. If desired, sprinkle the optional chopped green onions or blue cheese crumbles over the top before serving hot with celery sticks, carrots, sturdy tortilla chips, or slices of toasted baguette.

Notes

For an extra layer of flavor and texture, crumble 1/4 cup of good quality blue cheese into the mix along with the shredded chicken. If you prefer a dip that holds its shape better, reduce the amount of ranch/blue cheese dressing slightly. Ensure your cream cheese is truly at room temperature; this step is crucial for achieving a lump-free, smooth base.