Go Back
A close-up, featured image of a creamy and spicy Buffalo Chicken Dip served in a dish with celery sticks and tortilla chips for dipping.

Amazing Buffalo Chicken Dip

This incredible Buffalo Chicken Dip is the ultimate crowd-pleaser, perfectly balancing creamy, cheesy, spicy, and tangy flavors. It's a warm, gooey, and flavor-packed appetizer that's simple to make and disappears fast at any gathering. You can prepare it in the oven for a classic finish or in a slow cooker for easy entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded rotisserie chicken recommended
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese optional
  • 2 green onions, thinly sliced
  • Cooking spray or oil for greasing
  • For serving: sturdy tortilla chips, celery sticks, carrot sticks, or sliced baguette

Equipment

  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • 8x8 inch baking dish or 9-inch pie plate (or 2-3 quart slow cooker)
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven or slow cooker

Method
 

  1. Preheat oven to 350°F (175°C). If using a slow cooker, set it to LOW. Lightly grease your baking dish or slow cooker insert.
  2. In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Frank’s RedHot sauce. Use a hand mixer or sturdy spatula to beat until completely smooth and creamy.
  3. Fold in the shredded chicken, 1/2 cup of the shredded cheddar cheese, all of the mozzarella cheese, and the optional blue cheese crumbles. Mix until everything is evenly coated.
  4. Transfer the mixture to the prepared baking dish or slow cooker.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. If baking: Bake for 20-25 minutes, until the edges are bubbling and the top is golden brown. If using a slow cooker: Cover and cook on LOW for 1.5 to 2 hours, until hot and bubbly throughout.
  7. Remove from heat and let the dip sit for 5 minutes to set slightly.
  8. Garnish generously with sliced green onions.
  9. Serve immediately while warm with tortilla chips, celery sticks, carrot sticks, or baguette slices.

Notes

For the best flavor, use Frank's RedHot sauce. Control spice by starting with 1/3 cup for milder dip or adding cayenne for more heat. A rotisserie chicken is a great time-saver. For a smoother dip, pulse shredded chicken in a food processor briefly. Assemble dip (without final cheese topping) up to a day ahead; refrigerate covered. Let sit at room temp for 20 minutes before baking, add topping, and bake, adding 5-10 minutes to the time. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave at 50% power, stirring every 30 seconds, or in a 325°F oven covered with foil until warm. Add a splash of milk or ranch to restore creaminess if needed.