Buffalo Chicken Dip
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The BEST Buffalo Chicken Dip recipe is easy to make with spicy buffalo chicken and layers of cheese for a perfectly creamy, cheesy dip. Serve the ultimate party snack, with chips, veggies or a sliced baguette for dipping up all the saucy, cheesy goodness!
Table of contents
No Whitney Bond party would be compete without this buffalo chicken dip recipe, especially not my annual Super Bowl party! This dip was the 8th recipe ever posted on the blog back in 2011 and has been a hit ever since.
My friend Lindsay originally introduced me to Buffalo Chicken Dip at her summer BBQ and I was immediately hooked. This dip was my gateway into making everything with buffalo sauce. Don’t believe me? I have an entire page on the blog solely dedicated to over 60 recipes with buffalo sauce!
I’ve also gotten creative with this popular dip recipe over the years and made Buffalo Chicken Dip Taco Cups, Buffalo Chicken Dip Pizza and Jalapeno Buffalo Chicken Dip Sliders. So if you were thinking about serving buffalo chicken dip 4 ways for Super Bowl this year, I’ve got you covered!
Easy to make and a crowd favorite, you can’t go wrong with this OG Buffalo Chicken Dip recipe. It’s made with 6 simple ingredients and can easily be prepped ahead of time. You can even make it in a Crock Pot, so it stays warm for all of your party guests. Hosting a big party? It’s so easy to double the recipe, I always do!
It’s the perfect appetizer for football season, but it’s also great for summer BBQ’s, pot lucks, birthday parties and so much more!
Ingredients
- Cooked and shredded chicken breasts – I like to use this Instant Pot Shredded Chicken recipe to make the chicken for this dip. You could also use this Crock Pot Buffalo Chicken recipe or pull the chicken from a store-bought rotisserie chicken. In a pinch, you could also drain canned chicken and use it to make the dip.
- Buffalo sauce – I like to use Frank’s RedHot buffalo wing sauce for all of my recipes. I’ve tried several different brands of buffalo sauce over the years, but Frank’s is still my favorite. I actually order it by the gallon on Amazon!
- Cream cheese – always make sure to leave the cream cheese out on the counter for at least 30 minutes before making the dip to soften it up. This way, it will easily mix in with the other ingredients.
- Blue cheese dressing – you can also substitute in ranch dressing, if you’re not a fan of blue cheese.
- Cheddar cheese – I always recommend shredding your own cheese at home, as the flavor and texture is better than pre-shredded cheese.
- Blue cheese – not a fan of blue cheese? No worries, simply leave it off the dip.
Step by step instructions
- Add the cooked, shredded chicken, softened cream cheese, buffalo sauce and blue cheese (or ranch) dressing to a large bowl.
- Stir until all of the ingredients are combined.
- Spread this mixture in the bottom of a 9 inch x 13 inch baking dish, or something of similar size. A 12 inch oven-safe skillet will also work.
- Top with shredded cheddar cheese and blue cheese crumbles, then pop in a preheated 350°F oven to bake for 20-25 minutes.
Remove from the oven and top with diced green onions, then serve immediately for the best flavor! You can also cover the dip and keep it in the oven on warm for up to 1 hour, if you’re not ready to serve it yet.
What to serve with it
There are so many options when it comes to serving this delicious dip. I love tortilla chips, a toasty baguette, or a crisp carrot stick. Try serving it with 1, 2 or all of the options listed below!
- Tortilla chips – I recommend a thick, hearty chip that can stand up to these cheesy chicken dip. You could also spoon the dip over the tortilla chip “scoops”.
- Corn chips – Frito scoops are perfect for dipping up this buffalo chicken dip!
- Crackers – I recommend a thick cracker, like Wheat Thins or Triscuits.
- Veggies – baby carrots, celery sticks, broccoli florets or slices of bell pepper are all healthy ways to scoop up this delicious dip!
- Baguette – heat and slice a baguette, then spoon the dip right onto the bread for a more hearty way to serve the dip.
- Slider buns – make the dip into buffalo chicken sliders by serving it between two slider buns.
How to make it in a Crock Pot
I’ve made this recipe in a Crock Pot dozens of times over the years. It’s the perfect way to make it ahead of time and keep it warm throughout a party. To make Slow Cooker Buffalo Chicken Dip, simply follow the 4 steps below.
- Add the cooked, shredded chicken, softened cream cheese, buffalo sauce and blue cheese (or ranch) dressing to a large mixing bowl.
- Stir until all of the ingredients are combined.
- Spread this mixture in the bottom of a Crock Pot or slow cooker.
- Top with shredded cheddar cheese and sprinkle blue cheese crumbles evenly on top. Cook on low for 1-2 hours, then turn the Crock Pot to warm. The dip can set in the Crock Pot on warm for up to 6 hours.
Tips and tricks
- This dip can be made up to 2 days ahead of time and stored in the refrigerator, covered, until ready to bake.
- Leftover dip can be stored in the refrigerator for up to 5 days. I recommend reheating it in the oven, covered, at 350°F for 15 minutes. It reheats very well in the oven and tastes just as good the second time around!
- This recipe is naturally gluten free when served with gluten free crackers or vegetables for dipping. I always recommend checking the label on the buffalo sauce to make sure it’s gluten free. Frank’s buffalo sauce is gluten free.
- This buffalo dip recipe is perfect for those on a keto diet at just 3 carbs per serving. Serve with carrot sticks, celery sticks or keto chips for dipping.
- The spice level of this dip is somewhere between mild and medium. If you’d like to make it less spicy, reduce the buffalo sauce down to 1/2 cup. If you’d like to make it more spicy, add 1 teaspoon cayenne pepper to the mixture of chicken, cream cheese and buffalo sauce.
Frequently asked questions
- What is buffalo sauce? Buffalo sauce is a vinegar-based cayenne pepper hot sauce, that’s usually combined with a fat, like melted butter. In the case of Frank’s Buffalo Sauce, they use a “butter type flavor” in their prepared sauce.
- Can you serve the dip cold? You can, but I would recommend serving it warm for the best flavor.
- How do I thicken buffalo chicken dip? As the chicken, buffalo sauce and blue cheese dressing cook down in the dip, it will become thinner and produce liquid in the dip. In my opinion, this makes it easier to dip up, but if you’d like the thicken the dip, reduce the amount of buffalo sauce by half. If you’d still like all of the buffalo sauce goodness, you can drizzle additional buffalo sauce on top after the dip comes out of the oven.
- Can you make this recipe without cream cheese? Yes, you can substitute sour cream for the cream cheese. The dip will be thinner, but will still have a similar taste.
- How do you double the recipe? Next to the word “scale” in the recipe card below, hit the 2X button. This will automatically update all of the ingredients in the recipe card to the new serving amount. Divide the recipe between two 9 inch x 13 inch baking dishes.
More buffalo chicken recipes
If you love this dip, I know you’ll also love these other popular buffalo chicken recipes!
Buffalo Chicken Dip
Ingredients
- 3 cups cooked, shredded chicken breasts
- 1 cup buffalo sauce
- 16 ounces cream cheese, softened
- ¼ cup blue cheese dressing, or ranch dressing
- 2 cups cheddar cheese, grated
- ¼ cup blue cheese, crumbled
- 2 tablespoons green onions, diced – optional topping
Instructions
- Preheat the oven to 350°F.
- Add the cooked, shredded chicken, buffalo sauce, softened cream cheese and blue cheese (or ranch) dressing to a large bowl.
- Stir until all of the ingredients are combined.
- Spread this mixture in the bottom of a 9 inch x 13 inch baking dish, or something of similar size. A 12 inch oven-safe skillet will also work.
- Top with shredded cheddar cheese and blue cheese crumbles.
- Place in the oven to bake for 20-25 minutes.
- Remove from the oven and top with diced green onions (if you'd like), then serve immediately for the best flavor.
- Serve with tortilla chips, crackers, vegetables or a baguette for dipping.
Video
Notes
- Keep warm – after the dip has baked in the oven, you can cover it and turn the oven to warm, to keep it warm for up to 1 hour before serving.
- Blue cheese – if you’re not a fan of blue cheese, you can use ranch dressing and omit the blue cheese crumbles.
- Cream cheese – Always make sure to leave the cream cheese out on the counter for at least 30 minutes before making the dip to soften it up. This way, it will easily mix in with the other ingredients.
- Shredded chicken – I like to use this Instant Pot Shredded Chicken recipe to make the chicken for this dip. You could also pull the chicken from a store-bought rotisserie chicken.
- Crock pot – to make this recipe in a Crock Pot slow cooker, combine the cooked, shredded chicken, cream cheese, buffalo sauce and blue cheese dressing in a large bowl. Spread this mixture in the bottom of a Crock Pot, then top with the shredded cheddar cheese and blue cheese crumbles. Cook on low for 1-2 hours, then turn the Crock Pot to warm. The dip can set in the Crock Pot on warm for up to 6 hours.
- Make ahead – this dip can be made up to 2 days ahead of time and stored in the refrigerator, covered, until ready to bake.
- Leftover dip – can be stored in the refrigerator for up to 5 days. I recommend reheating it in the oven, covered, at 350°F for 15 minutes. It reheats very well in the oven and tastes just as good the second time around!
- Gluten free- this recipe is naturally gluten free when served with gluten free crackers or vegetables for dipping. I always recommend checking the label on the buffalo sauce to make sure it’s gluten free. Frank’s buffalo sauce is gluten free.
- Keto – this buffalo dip recipe is perfect for those on a keto diet at just 3 carbs per serving. Serve with carrot sticks, celery sticks or keto chips for dipping.
Nutrition Facts
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19 Comments on “Buffalo Chicken Dip”
I’m sensing that we have a serious love for blue cheese in common. There is pretty much never a moment that blue cheese is not in stock in my fridge. =)
That looks amazing! Definitely perfect for game day grub as you mentioned.