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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 gloriously creamy, tangy, and spicy Buffalo Chicken Dip is the ultimate crowd-pleaser, perfect for game day or any gathering. It transforms simple ingredients into a rich, cheesy, and addictive dip that disappears fast. With a perfect balance of flavors and minimal effort, it's sure to have everyone asking for the recipe.
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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
  • 8 ounces cream cheese, softened
  • 1/2 cup Frank's RedHot sauce
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded cheese mix of cheddar and Monterey Jack
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of salt
  • Pinch of black pepper
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Tortilla chips, for serving
  • Pita chips, for serving
  • Sturdy crackers, for serving

Equipment

  • Oven
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • Shallow baking dish (8x8 inch or 9-inch pie dish)
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine softened cream cheese, ranch dressing, and melted butter. Beat with a hand mixer or spatula until completely smooth and creamy.
  3. Stir in the Frank's RedHot sauce, garlic powder, onion powder, salt, and black pepper until fully incorporated.
  4. Gently fold in the shredded chicken and 1 cup of the shredded cheese blend until the chicken is evenly coated.
  5. Transfer the mixture to a shallow baking dish.
  6. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
  7. Bake for 20-25 minutes, until the dip is bubbling at the edges and the cheese on top is melted and lightly golden.
  8. Remove from oven and let cool for 5 minutes. Gently stir before serving warm with assorted dippers.

Notes

For the chicken, a rotisserie chicken is a great shortcut. Adjust the heat by using 1/3 cup hot sauce for mild or up to 2/3 cup for extra spicy. The dip can be assembled (without the final cheese topping) a day ahead, covered, and refrigerated; let sit at room temp for 20 minutes before adding topping and baking (may need an extra 5-10 minutes). For a party, use a slow cooker: mix all ingredients (including all cheese) and cook on LOW for 2-3 hours, stirring occasionally. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave (stirring every 30 seconds) or in a 350°F oven until warmed through, adding a splash of ranch or milk if too thick.