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

Ultimate Buffalo Chicken Dip

This is the ultimate crowd-pleasing dip, perfectly blending creamy, tangy, and spicy flavors. It's incredibly easy to make and guaranteed to be the star of any party or game day gathering. Serve it warm with crunchy dippers for an irresistible snack.
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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 from rotisserie or cooked breasts
  • 1/2 cup full-fat sour cream
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika optional
  • Salt and black pepper to taste
  • Extra ranch or blue cheese dressing for garnish
  • Sliced green onions or chives for garnish
  • Extra Frank's RedHot for garnish
  • Celery sticks, carrot sticks, tortilla chips, and pretzels for serving

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine softened cream cheese, sour cream, ranch dressing, and Frank's RedHot. Beat with a hand mixer or spatula until completely smooth and lump-free.
  3. Stir in garlic powder, onion powder, smoked paprika (if using), and 1 cup of the shredded cheddar cheese until evenly combined.
  4. Add the shredded chicken and fold gently but thoroughly into the creamy mixture until all chicken is coated. Taste and adjust seasoning with black pepper or more hot sauce if desired.
  5. Transfer the mixture to an ungreased baking dish and spread into an even layer.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Optionally, sprinkle lightly with paprika.
  7. Bake for 20-25 minutes, until the dip is hot and bubbly and the top is golden brown. For extra browning, broil for the last 1-2 minutes, watching closely.
  8. Let the dip cool for about 5 minutes to set slightly.
  9. Garnish with drizzles of extra ranch and hot sauce, and scatter sliced green onions over the top.
  10. Serve warm with celery sticks, carrot sticks, tortilla chips, and pretzels.

Notes

For best texture, use full-fat dairy products to prevent separation. The dip can be assembled up to 24 hours ahead, covered, and refrigerated; bake from cold, adding 5-10 minutes. Reheat leftovers in the oven at 350°F or in the microwave, stirring frequently. For a slow cooker version, combine all ingredients (reserving half the cheese) and cook on LOW for 2-3 hours, then top with reserved cheese until melted. Adjust spice level by adding cayenne pepper or using a milder hot sauce. Blue cheese dressing can be used instead of ranch for a more traditional flavor.