Creamy, cheesy, spicy, and packed with flavor — Buffalo chicken dip is the ultimate crowd-pleaser. Whether it’s for a party, game night, potluck, or just a weekend craving, this dip brings serious flavor with minimal effort. It combines all the bold heat of Buffalo wings with the indulgence of melted cheese and tender shredded chicken, all scooped up with crunchy chips or crisp veggies.
The first time I made Buffalo chicken dip, it was for a football watch party. I wasn’t sure how it would turn out, but within minutes of serving, the dish was nearly scraped clean. It quickly became one of my go-to recipes for any kind of get-together.
Why Everyone Loves Buffalo Chicken Dip
This dip hits all the right notes — it’s spicy, creamy, tangy, cheesy, and savory all at once. And best of all, it’s ridiculously easy to make. With just a handful of ingredients and a baking dish, you can create a dip that tastes like something you’d order at a sports bar.
It’s also super versatile. Serve it hot from the oven, toss it into a slow cooker to keep warm for hours, or prep it in advance and bake just before guests arrive. Leftovers (if you’re lucky enough to have any) make amazing wraps or sandwich fillings the next day.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup Buffalo hot sauce (like Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional: chopped green onions, blue cheese crumbles, or extra hot sauce for topping
You can adjust the heat level based on the sauce you choose. If you like it mild, go easy on the Buffalo sauce. If you want to crank up the heat, add a few dashes of cayenne or mix in chopped jalapeños.
Preparing the Dip
Start by preheating the oven to 375°F (190°C). In a large mixing bowl, combine the cream cheese, ranch dressing, and Buffalo sauce. Stir until smooth and creamy. If the cream cheese is too firm, warm it slightly in the microwave for easier mixing.
Add the shredded chicken to the mixture, followed by half of the cheddar and mozzarella cheeses. Mix until everything is well combined and evenly coated.
Spread the mixture into an 8×8-inch baking dish or any small oven-safe casserole dish. Smooth out the top with a spatula. Sprinkle the remaining cheese over the top for a gooey, melty finish.
Bake the dip for 20–25 minutes until it’s bubbly around the edges and the cheese on top is fully melted. For a slightly golden top, broil for 2–3 minutes at the end — just watch closely to avoid burning.
Serving the Dip
Buffalo chicken dip is best served warm, straight from the oven. Offer it with a variety of dippers to suit different tastes:
- Tortilla chips
- Celery sticks
- Carrot sticks
- Crackers
- Sliced baguette
- Pretzels
If you want to dress it up, sprinkle chopped green onions or a few crumbles of blue cheese over the top before serving. A drizzle of extra Buffalo sauce also gives it a nice pop of color and heat.
For parties, keep it warm in a small slow cooker. Just prepare the dip as usual, transfer to the crockpot, and keep it on the “warm” setting during the event. It’ll stay creamy and scoopable for hours.
Make-Ahead and Storage Tips
You can prep this dip up to 2 days in advance. Just mix all the ingredients, place in the baking dish, and cover tightly with plastic wrap. When ready to serve, remove the wrap and bake as usual.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm and melty.
This dip also freezes well. Scoop leftovers into a freezer-safe container and store for up to 2 months. Thaw in the fridge overnight and reheat thoroughly before serving.
Flavor Variations
Blue Cheese Ranch: Replace the ranch dressing with blue cheese dressing for a more traditional wing flavor.
Spicy BBQ Twist: Add 2 tablespoons of BBQ sauce to the mix for a smoky-sweet note that balances the heat.
Loaded Style: Stir in cooked crumbled bacon, chopped scallions, and a handful of diced tomatoes for a loaded dip variation.
Extra Cheesy: Add a layer of cream-style cheese (like Boursin or garlic herb cheese spread) for a richer base. Or toss in some pepper jack for added spice.
Low Carb/Keto: This recipe is naturally low in carbs. Just skip the chips and serve with celery, cucumber rounds, or pork rinds for dipping.
Buffalo Chicken Sliders: Use leftover dip as a filling for slider rolls. Toast the buns, add a spoonful of dip, and top with extra cheese or slaw for a next-day lunch that feels totally new.
Slow Cooker Method
To make Buffalo chicken dip in the slow cooker, simply add all the ingredients to the crockpot and stir to combine. Cover and cook on low for 2–3 hours or until everything is melted and hot. Stir occasionally and top with cheese just before serving. This method is perfect for parties or tailgating when you want to keep the dip warm all evening.
Tips for Best Results
Use freshly shredded cheese for a smoother melt. Pre-shredded cheese often has added starches that can affect the texture.
If the dip is too thick after baking, stir in a splash of milk or more ranch to loosen it up. It should be creamy, not dry.
To add more protein, mix in cooked and chopped bacon or even extra chicken. You can also double the batch and use a larger baking dish for big gatherings.
For a healthier twist, use Greek yogurt in place of half the cream cheese or ranch. It still gives a creamy base while cutting down on some of the fat.
Buffalo chicken dip is one of those dishes that feels indulgent, comforting, and just the right amount of spicy. It’s endlessly flexible, always a hit at gatherings, and surprisingly easy to throw together. Whether you serve it bubbling out of the oven or keep it warm in the slow cooker, this dip never fails to impress.
Once you make it, don’t be surprised if people start asking you to bring it to every event. It’s addictively good, incredibly satisfying, and a must-have for any snack table.