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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 balancing creamy, tangy, and spicy flavors. It's incredibly versatile, with both oven-baked and slow cooker methods for a golden, bubbly finish or effortless all-day serving. Serve it warm with chips and veggies for an unforgettable party appetizer.
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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 1 rotisserie chicken or 2 cooked breasts
  • 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
  • 1/4 cup crumbled blue cheese optional
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Cooking spray or oil for greasing
  • For serving: sturdy tortilla chips, celery sticks, carrot sticks, bell pepper strips

Equipment

  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • 8x8 inch baking dish or oven-safe skillet
  • Measuring cups and spoons
  • Slow cooker (optional, for alternative method)
  • Knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C) if using the oven method. For the slow cooker method, set it to LOW.
  2. In a large bowl, combine the softened cream cheese, ranch dressing, and Frank's RedHot. Beat with a hand mixer or spatula until completely smooth and creamy.
  3. Fold in the shredded chicken, 1/2 cup of the cheddar cheese, all of the mozzarella, garlic powder, and smoked paprika. Mix until everything is evenly coated.
  4. For Oven: Transfer mixture to a greased 8x8 inch baking dish. Spread evenly and top with the remaining 1/2 cup cheddar and the optional blue cheese. Bake for 20-25 minutes until bubbling and golden brown on top.
  5. For Slow Cooker: Transfer the entire mixture to the slow cooker insert. Top with the remaining cheddar and optional blue cheese. Cook on LOW for 2-3 hours, stirring once halfway through, until hot and melted.
  6. Carefully remove the dip from the oven or slow cooker and let it rest for 5 minutes to set slightly.
  7. Garnish with sliced green onions.
  8. Serve immediately while warm with tortilla chips, celery, carrots, and bell peppers.

Notes

Use a rotisserie chicken for a flavorful, time-saving shortcut. Adjust spice level by adding more hot sauce for heat or reducing to 1/3 cup and using a creamy ranch for milder flavor. If the baked dip is too thick, stir in a tablespoon of milk or ranch. If the slow cooker dip is too thin, leave the lid off for the last 30 minutes. The dip can be assembled (unbaked) up to 24 hours ahead, covered, and refrigerated; add 5-10 minutes to bake time if starting cold. Leftovers can be used in wraps, baked potatoes, or omelets.