If there’s one dip that always disappears first, it’s my homemade buffalo chicken dip. It’s creamy, cheesy, just the right amount of spicy, and loaded with tender shredded chicken in a rich, tangy buffalo sauce. Think everything you love about classic buffalo wings—without the mess.
Serve it hot and bubbling straight from the oven with crisp veggies, chips, or toasted bread, and watch it vanish in minutes. This is the kind of appetizer you make once… and then get asked to bring to every party and gathering. The best part? It’s easy to make ahead and bake just before serving. 💯
Frank’s Hot Sauce vs Everything Else 😂
I’m a big Frank’s hot sauce gal. It’s a classic for a reason, and I’ve enjoyed it my whole life. However, I will kindly turn a blind eye if you’d like to substitute with a different brand.
How To Make Buffalo Chicken Dip
For ease and flavor, rotisserie chicken is ideal. It’s tender, well-seasoned, and shreds effortlessly. You can also use leftover chicken or turkey (hello, Thanksgiving leftovers!) or quickly poach chicken breasts if needed.
My spicy buffalo chicken dip could not be easier to make! Simply combine and stir all ingredients together in a casserole dish or skillet, reserving a generous amount of shredded cheese for sprinkling on top—add this before baking. Bake until the cheese is melted and bubbly.
Cool slightly, then top with sliced green onions (or cilantro, parsley, whatever—it’s nice to have a little pop of green!). You get all those same amazing flavors as buffalo chicken wings without the constant need to wipe your hands and face every 10 seconds. 😉
Slow Cooker-Friendly 💯
Combine everything and cook on low for 2–3 hours, stirring occasionally, until hot and melty. At this point, top it with a little extra cheese then cook on high for 15 minutes more. Easy!
Quick Tips
- You can use two forks to shred the chicken, but my favorite method is actually to place the chicken in the bowl of a stand mixer, then shred with the paddle attachment. You’ll get a really finely shredded texture!
- Make sure the cream cheese is at room temperature to get the smoothest consistency.
- The dip is best served warm, but let it cool slightly after baking so you don’t burn yourself.
Serving Suggestions
When buffalo chicken dip is on the table, you can be sure of one thing: there will plenty of chips (tortilla, pita, potato, etc.) for dipping. I also like to put put a tray of sliced bell peppers or carrot and celery sticks for folks who want to sneak in veggies.
If enjoying as part of a game day snack spread, I like to serve additional finger foods like bite-size beef sliders with caramelized onions or a big tray of oven-baked garlic paremsan chicken wings. Both are perfect alongside something creamy and spicy like this dip.
Creamy, spicy, and utterly delicious. Can’t wait for you to give this easy, spicy dip a try!
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Cheesy Buffalo Chicken Dip with Ranch (Crowd-Favorite!)
Ingredients
- 2-3 cups shredded rotisserie chicken, skin discarded
- 1 cup Frank’s RedHot Sauce
- 1 cup sour cream
- 4 oz cream cheese, room temperature½½
- 1½ cups shredded cheese, such as Colby Jack, Mozzarella, Cheddar, or a blend of cheeses
- ¼ cup Ranch dressing or ¼ cup crumbled blue cheese
- 3 scallions, thinly sliced
- ½ tsp Kosher salt
- For serving: tortillas, crackers, crostini, or crisp vegetables
Instructions
- Mix the dip ingredients. Preheat an oven to 400°F (205°C). In a large bowl, combine pulled rotisserie chicken, 1 cup Frank’s RedHot Sauce, 1 cup sour cream, 4oz cream cheese, 1 cup shredded cheese, ¼ cup Ranch dressing (or ¼ cup crumbled blue cheese), 2 thinly sliced scallions, and ½ tsp Kosher salt in a large bowl.
- Bake the buffalo chicken dip. Transfer to a shallow baking dish or skillet, then sprinkle with remaining shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish, then serve. Cool slightly, then top with remaining thinly sliced scallions. Enjoy with tortilla chips, crostini, or vegetables.
Notes
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before refrigerating. To reheat, simply transfer the dip to an oven-safe dish and bake at 350°F (175°C) until heated through, or microwave in 30-second intervals until warmed to your liking.
- Make-ahead: Assemble ahead of time and store, covered, in a fridge until ready to bake. Alternatively, you can freeze the assembled dip (before baking) in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before baking as directed. Note: the texture of the dip may alter slightly during thawing.
- To make in a slow cooker: Toss all ingredients in your slow cooker and cook on low for 2-3 hours, stirring occasionally. Top with a little extra cheese and cook on high for 15 minutes more. Enjoy!
Nutrition
Photography by: Alana of Your Home Made Healthy.
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