Buffalo Chicken Dip
The BEST Buffalo Chicken Dip recipe is easy to make with spicy buffalo chicken and layers of cheese for a perfectly creamy, cheesy dip!
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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.
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
Serving 6servingCalories 330kcal (17%)Carbohydrates 3g (1%)Protein 12g (24%)Fat 31g (48%)Saturated Fat 18g (90%)Polyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 95mg (32%)Sodium 1408mg (59%)Potassium 117mg (3%)Sugar 2g (2%)Vitamin A 1077mg (22%)Vitamin C 1mg (1%)Calcium 288mg (29%)Iron 1mg (6%)
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