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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 party dip, delivering the iconic flavor of buffalo wings in a creamy, scoopable form. Perfectly balanced with tangy hot sauce, rich cream cheese, and a blend of savory spices, it's guaranteed to be the first dish to disappear at any gathering. Serve it warm with crunchy vegetables and sturdy chips for the perfect contrast.
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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 sour cream or Greek yogurt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika optional
  • Salt and black pepper to taste
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Sturdy tortilla chips, pita chips, or sliced baguette, for serving

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Ensure cream cheese is softened and chicken is finely shredded.
  2. In a large bowl, combine softened cream cheese, ranch dressing, and sour cream. Beat with a hand mixer or spatula until smooth and lump-free.
  3. Stir in the Frank's RedHot sauce, garlic powder, onion powder, and smoked paprika (if using) until fully incorporated.
  4. Fold in the shredded chicken and half (1/2 cup) of the shredded cheddar cheese. Mix until chicken is evenly coated. Taste and adjust seasoning with salt and pepper if needed.
  5. Transfer the mixture to a shallow baking dish and spread it evenly.
  6. Sprinkle the remaining cheddar cheese evenly over the top.
  7. Bake for 20-25 minutes, until the dip is bubbling at the edges and the top is lightly browned. For a crispier top, broil for the final 1-2 minutes, watching closely.
  8. Let the dip cool for about 5 minutes to set before serving warm with celery, carrot sticks, bell peppers, and chips.

Notes

For the chicken, a rotisserie chicken is easiest, but you can poach 2 boneless, skinless breasts or use a well-drained can of chunk chicken. For a smoother dip, mix with a hand mixer; for chunkier texture, use hand-shredded chicken. Adjust spice level by adding more hot sauce or using a milder ranch. The dip can be assembled, covered, and refrigerated up to 24 hours before baking; add 5-10 minutes to baking time. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a 300°F oven until bubbly.