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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 legendary dip is the ultimate crowd-pleaser, transforming simple ingredients into a warm, gooey, and flavor-packed experience. It perfectly balances creamy, spicy, tangy, and savory notes, making it an irresistible appetizer for any 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
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup finely chopped celery
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika optional
  • Cooking spray or oil for greasing

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Sturdy spatula or hand mixer
  • 8x8 inch baking dish or similar oven-safe dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
  2. In a large bowl, combine softened cream cheese, ranch dressing, sour cream, hot sauce, garlic powder, and smoked paprika. Beat until completely smooth and creamy.
  3. Fold in the shredded chicken, chopped celery, green onions, and 1 cup of the shredded cheddar cheese. Mix until everything is well coated.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. Bake for 20-25 minutes, until the dip is bubbling around the edges and the top is golden brown.
  7. Let the dip cool for 5-10 minutes before serving to allow it to set.

Notes

For spice control, start with 1/2 cup hot sauce and add more after mixing if desired. The dip can be assembled (without the final cheese topping) up to 24 hours ahead, covered, and refrigerated; let sit at room temp for 20 minutes before baking, adding 5-10 extra minutes. For a slow cooker method, mix all ingredients (including all cheese) and cook on LOW for 2-3 hours, stirring occasionally. Serve with tortilla chips, celery sticks, carrot sticks, pretzels, or baguette slices. Garnish with extra green onions or a drizzle of ranch.