Turn up the flavor with this buffalo chicken dip—layered heat, creamy tang, and just enough cheese to make everyone hover near the dish!
Some recipes whisper. This one shouts. Buffalo chicken dip is unapologetically bold—hot sauce, juicy shredded chicken, creamy cheese, and that unmistakable tang that keeps you coming back with chip after chip. It’s the dish that empties before halftime, the one that makes even the person “just stopping by” grab a plate!
Buffalo Chicken Dip
A bubbling skillet of creamy-spicy chicken dip that stays scoopable, not gloopy, with a layer of melted cheese that stretches just enough to be dangerous.
Yield: Serves 8 as an appetizer
Time: 10 minutes prep, 20 minutes bake
Heat Level: Adjustable, but I vote “keep the spice honest”
Ingredients (Gather Before the Cravings Hit!)
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 8 oz cream cheese, softened (cut into cubes for faster melting)
- ½ cup hot sauce (Frank’s RedHot is classic)
- ½ cup ranch dressing or blue cheese dressing (your call, your party)
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup shredded mozzarella (for extra pull)
- 2 tbsp crumbled blue cheese (optional, but worth it for the punch)
- 1 green onion, thinly sliced (plus extra for garnish)
- Pinch of black pepper
For Serving: Tortilla chips, celery sticks, carrot sticks, or toasted baguette slices
Gear: Oven-safe skillet or 8×8 baking dish, spatula, whisk
How to Build the Dip That Disappears First
1) Preheat and Prep
Set oven to 375°F (190°C) and grease your baking dish or skillet lightly with butter or oil. This ensures no cheese welds itself to the edges.
2) Make it Creamy First
In a medium saucepan over medium heat, combine cream cheese, hot sauce, and ranch/blue cheese dressing. Whisk until smooth and fully combined—no white streaks. This is your creamy-spicy backbone.
3) Fold in the Chicken
Add shredded chicken and half of the cheddar cheese. Stir until every shred is coated in the spicy cream. The mixture should look like it’s ready to be eaten with a spoon (hold off, we’re baking it).
4) Transfer and Top
Scoop mixture into your prepared skillet or dish. Smooth the top with a spatula. Sprinkle with remaining cheddar, mozzarella, and crumbled blue cheese (if using). This cheese blanket is what gives you that glorious pull.
5) Bake Until Bubbling
Slide into the oven for 18–20 minutes, until cheese is melted, edges are bubbling, and the top has just a few golden spots.
Cue: The dip jiggles slightly when shaken, and you can smell the hot sauce and melted cheese from the next room.
6) Garnish and Serve
Top with sliced green onions for freshness. Serve hot with tortilla chips, celery, or anything sturdy enough to scoop generously.
Pro Tips from My Kitchen
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that stop it from melting as smooth.
- Control the Heat: For a gentler dip, start with ⅓ cup hot sauce and taste before adding more.
- Make Ahead: Assemble the dip up to 24 hours ahead, cover, and refrigerate. Add 5 extra minutes to bake time.
- Keep It Hot: Transfer to a small slow cooker on warm if serving over a long party.
Variations Worth Trying!!
- Buffalo Chicken Sliders: Spread dip on toasted slider buns, top with pickles, and serve warm.
- Ranch Lover’s Version: Double the ranch, skip the blue cheese, and add ½ tsp garlic powder.
- Extra Spicy: Add diced jalapeños or a splash of cayenne to the mix.
- Bacon Lovers: Fold in ¼ cup crispy bacon crumbles before baking and sprinkle extra on top.
Bookmark this recipe for your next party or game night—buffalo chicken dip is the guaranteed crowd favorite that disappears first every single time.
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