Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
With just 5 simple ingredients, this easy buffalo chicken dip recipe is the perfect appetizer for your next party!
An easy buffalo chicken dip is always a crowd-pleasing snack. Whether you’re hosting a Super Bowl party, gathering with friends for New Year’s Eve, or just looking for a hearty option for family movie night, this warm, tangy, zesty, and cheesy dip is sure to win rave reviews. It has the taste of crispy baked buffalo chicken wings — without much effort!
The dip is also very convenient because you can assemble it in advance and just bake it off when your guests arrive. It’s delicious on a spread with other appetizers like sweet and salty snack mix, Crock Pot meatballs, and Bisquick sausage balls!
Ingredient Notes and Tips for Success
- Use full-fat block-style cream cheese for the best flavor and texture. Make sure that it’s softened at room temperature. This will ensure that all of the ingredients blend smoothly together.
- You’ll need 4 cups of cooked, shredded chicken. You can use the meat from a large store-bought rotisserie chicken, purchase a 16-ounce container of pre-shredded chicken, or cook your own chicken at home. If starting with raw chicken, you’ll need about 2 lbs. of boneless, skinless chicken breasts. Boil the chicken for 10-15 minutes, or until cooked through. When cool enough to handle, shred the meat with two forks.
- Look for a packet of dry ranch seasoning mix — not a bottle of prepared Ranch dressing.
- Instead of the cheddar cheese on top, you can use just about any good melting cheese — such as mozzarella cheese, Colby, or Monterey Jack cheeses.
- If it’s more convenient, prepare this buffalo dip in the Crock Pot. Those instructions are provided below as well.
How to Make Easy Buffalo Chicken Dip
This simple buffalo wing dip is full of flavor, satisfying, and perfect for a Game Day party. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Use an electric mixer to beat together the softened cream cheese, buffalo sauce, and ranch seasoning until it’s nice and smooth. If the cream cheese isn’t soft enough to blend easily with the other ingredients, warm it in the microwave in 5-second intervals. It should be really soft, but not melted. Start with the mixer on low speed so that you don’t end up with buffalo sauce all over the counter!
- Stir in the cooked chicken.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake for about 25 minutes, or until the cheese on top melts and the filling is hot and bubbly.
Serving Suggestions
Garnish this buffalo dip recipe with sliced green onions, chopped fresh parsley, or blue cheese crumbles. It’s delicious with a variety of dippers, including baguette slices, chips (like tortilla chips and potato chips), crackers, and raw veggies such as carrot sticks, celery sticks, and cucumber slices.
Preparation and Storage Tips
- Make Ahead: Assemble the dip up to 24 hours in advance. Cover tightly and store in the fridge until ready to bake. Before baking, let the dish sit on the counter and come to room temperature for at least 30-60 minutes. If it’s still cold when it goes in the oven, it might need to bake for longer than 25 minutes.
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this dip, as the dairy-based mixture will separate and have an undesirable texture when thawed.
- How to Reheat: Warm the dip in a 350 degree F oven just until heated through. You can also reheat individual portions in the microwave for about 30-60 seconds.
- 4 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 2 (8 ounce) blocks cream cheese, softened
- ½ cup buffalo wing sauce (I use Frank’s Red Hot brand)
- 1 (1 ounce) packet dry ranch seasoning mix (I use Hidden Valley brand)
- ½ cup grated sharp cheddar cheese
- Optional garnish: sliced green onions
- For serving: fresh vegetables; crackers; chips
For crispier melted cheese on top, place the dish under the broiler for the final 1-2 minutes.
Serving: 1/12 of the dipCalories: 235kcalCarbohydrates: 4gProtein: 18gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 668mgPotassium: 173mgSugar: 1gVitamin A: 565IUCalcium: 77mgIron: 1mg
Buffalo Chicken Dip Recipe Variations
- For a smaller group, cut all of the ingredients in half and bake the dip in a 2-quart dish.
- If you love these flavors, try this buffalo chicken casserole, these buffalo chicken sliders, and this Crock Pot buffalo chicken chili, too!
- While it’s not my preference, you can use canned chicken in this recipe as well.
- Crock Pot buffalo chicken dip: instead of baking the dip in the oven, warm all of the ingredients in a slow cooker. To do so, stir together the chicken, cream cheese, wing sauce, and ranch seasoning in a Crock Pot. Cover and cook on low for about 1 hour, or until hot and bubbly. Give it a good stir until everything is nicely combined. Top with the shredded cheese and let it melt before serving.
