Buffalo Chicken Dip
Buffalo chicken dip delivers all the bold flavors of Buffalo wings in a creamy, cheesy, and slightly spicy appetizer—without the mess! It's the ultimate party dip, made with just five main ingredients, including shredded chicken, cream cheese, ranch dressing, hot sauce, and melted cheese. Whether for game day, a potluck, or any gathering, this warm, bubbly, and irresistibly delicious dip is always a crowd favorite. Serve it hot with crackers, tortilla chips, or veggies, and watch it disappear!
Servings 10 people
Calories 240kcal
Ingredients
Buffalo Chicken Dip
- 2 cups cooked shredded chicken shredded chicken (rotisserie chicken works great)
- 7 oz cream cheese (200 g) softened
- ½ cup Ranch dressing (120 ml)
- ½ cup Red Hot sauce (120 ml) or any buffalo-style hot sauce (adjust for spice level)
- 1 ½ cup shredded cheddar cheese (120 g) divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 3 green onions thinly sliced (green and white parts separated)
For serving
- Tortilla chips
- Avocado slices
- Lime
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, ranch dressing, hot sauce, 1 cup shredded cheddar, garlic powder, onion powder, and paprika. Mix until well combined.
- Spread the mixture evenly into an 8x8-inch (or similar-sized) baking dish.
- Bake for 20 minutes, or until the dip is hot and bubbly. Sprinkle the rest of the shredded cheese on top and bake for 5 more minutes until the cheese is melted.
- Remove from the oven and let it cool slightly before serving.
- Garnish with green onions.
- Serve warm with tortilla chips, avocado slices, and a squeeze of lime juice, if desired
Notes
Notes about ingredients
- Chicken - Use leftover, rotisserie, shredded cooked chicken breasts, canned chunk chicken, or shredded turkey.
- Cream Cheese - Use softened, full-fat block cream cheese for a smooth texture. Low-fat versions may separate when baked.
- Ranch Dressing - Swap with bleu cheese dressing if you like your buffalo chicken wings with blue cheese.
- Frank’s RedHot is the classic choice, but any hot sauce works. Adjust for spice level.
- Cheddar is a classic choice. Variations: Colby Jack, Pepper Jack, shredded Mozzarella (low-moisture, part-skim), or Monterey Jack. Tip: always use blocks of cheese and shred it yourself for best texture.
Tips for Success
- Make it Dairy-Free. Use dairy-free cream cheese, vegan shredded cheese, and replace ranch with dairy-free mayo + dairy-free milk + seasonings.
- Reduce Calories. Swap half the cream cheese for Greek yogurt; use reduced-fat cheese.
- Spicier Version. Add ½ teaspoon cayenne or diced jalapeños.
- Slow Cooker. Mix all ingredients, cook on low (2-3 hours) or high (1 hour), stirring occasionally. Top with extra cheese before serving.
- Storage. Refrigerate in an airtight container for 3-4 days. Reheat at 350°F (175°C) for 10-15 minutes or microwave in short bursts.
- Serving suggestions. Pair with tortilla chips, celery, carrots, crackers, or pretzels.
Nutrition
Calories: 240kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 671mg | Potassium: 129mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 538IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg