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A creamy and spicy Buffalo Chicken Dip served warm in a dish, topped with melted cheese and green onions.

Easy Buffalo Chicken Dip

This legendary dip is the perfect storm of tangy, creamy, spicy, and cheesy flavors, all baked into one irresistible, scoopable dish. It's a foolproof, crowd-pleasing recipe that's incredibly forgiving and endlessly customizable, making it the ideal centerpiece for any game day or party gathering.
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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
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Tortilla chips, for serving
  • Sliced green onions or chopped fresh chives, for garnish

Equipment

  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • 8x8 inch baking dish or oven-safe skillet
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Frank's RedHot sauce. Beat with a hand mixer or stir vigorously with a spatula until completely smooth and creamy.
  3. Add the shredded chicken, 1/2 cup of the shredded cheddar cheese, and all of the mozzarella cheese to the creamy base. Gently fold everything together until the chicken is evenly coated.
  4. Transfer the mixture to a greased 8x8 baking dish or similar-sized oven-safe skillet.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. Bake for 20-25 minutes, until the edges are bubbling vigorously and the top is golden in spots.
  7. Remove the dip from the oven and let it rest for about 5 minutes to set slightly.
  8. Garnish with sliced green onions or chives and serve warm with celery sticks, carrot sticks, bell pepper strips, and tortilla chips.

Notes

For a thinner dip, stir in a tablespoon or two of milk or ranch dressing liquid before baking. For extra flavor, add a teaspoon of garlic powder or a pinch of smoked paprika with the cream cheese. You can use blue cheese dressing instead of ranch. For a slow cooker method, mix all ingredients (reserving some cheese for topping) in the cooker and heat on LOW for 2-3 hours, stirring occasionally. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (stirring every 30 seconds) or in a 350°F oven until warmed through, adding a splash of milk or ranch to restore creaminess if needed.