This buffalo chicken dip is comfort food at its best! Your favorite hot wing flavors are captured in this warm, creamy, spicy dip that’s perfect for game day or any gathering.
Tailgate? Potluck? Super Bowl party? Pretty much any occasion where you need easy appetizers? This dip will be a hit. 😉
This dip uses Frank’s Red Hot Sauce and Hidden Valley Ranch dressing.
A few months ago I made a buffalo chicken soup that readers LOVED. I wanted to add another buffalo chicken recipe to the blog since the flavors are just so well liked. This one’s an American classic, and most recipes are quite similar. I can’t seem to definitively find where this dip originated (I’m always curious… I think it may be from Frank’s, actually), but I am pretty sure you’ll love my version.
How to make buffalo chicken dip
- Preheat oven to 350F. Let the cream cheese soften up for at least 30 minutes, or microwave it for 20-30 seconds in a bowl (I use a medium-sized glass prep bowl).
- Add shredded or cubed cooked chicken (I used rotisserie chicken) to the bowl, along with the buffalo sauce, ranch dressing, and blue cheese (it’s ok to omit the blue cheese if you’re not a fan). Stir it until it’s well combined.
- Add the mixture to a small skillet or a baking dish. Sprinkle the cheddar cheese on top and add some more blue cheese crumbles if you wish.
- Bake for 20 minutes until the cheese is nice and melty/bubbly and it’s warmed through.
- Serve warm with veggies, tortilla chips, and/or baguette slices.
(Full ingredients and instructions are in the recipe card below)
Recipe notes & tips:
- I used a sharp cheddar and grated it myself. You could try something else like a spicy Tex-Mex cheese blend or Colby-Jack cheese if you’re feeling adventurous.
- You can skip the microwave cheese softening step if you take the cream cheese out of the fridge and let it soften for 30+ minutes.
- This dip isn’t crazy spicy or anything, but you can definitely adjust the hot sauce quantity to your tastes. I used Frank’s Original Hot Sauce. Be careful – some of their products are way spicier than that one.
- If you don’t want a thick layer of cheese on top, you can mix it all (or half of it) into the dip prior to baking it.
- I haven’t tested it, but canned shredded chicken will work (other versions of this recipe use it).
- I used my cute little 8″ Lodge cast iron skillet for this recipe. You could also use a fairly shallow 1-qt. baking dish.
Try my Instant Pot Buffalo Chicken or these Buffalo Chicken Tacos.
Do you like Frank’s buffalo chicken dip? What’s your favorite football food?
Questions? Ask me in the comments below.
Easy Buffalo Chicken Dip
This buffalo chicken dip is comfort food at its best! Your favorite hot wing flavors are captured in this warm, creamy, spicy dip that's perfect for game day or any gathering.
Ingredients
- 2 cups cooked chicken shredded
- 1 (8 ounce) block cream cheese (I used Philly)
- 1/2 cup ranch dressing (I used Hidden Valley)
- 1/2 cup Frank's Original Red Hot Sauce
- 1/2 cup blue cheese crumbles optional
- 1 cup grated cheddar cheese
Instructions
Preheat oven to 350F and move the rack to the middle position.
Add the cream cheese to a medium prep bowl and microwave for 20-30 seconds or until cream cheese is nicely softened (or take it out of the fridge and let it soften for 30+ minutes prior to starting the recipe).
Add the chicken (make sure it's in smallish pieces), ranch dressing, hot sauce, and blue cheese to the bowl and stir until it's combined.
Pour the mixture into a small oven-safe skillet (I used an 8" cast iron one) or a 1-quart baking dish. Sprinkle the cheddar cheese over top (and add more blue cheese crumbles on top if desired). Place in the oven and bake for 20 minutes.
Serve the dip hot with baguette slices, celery/other veggies and/or crackers/chips.
Recipe Notes
- I used rotisserie chicken for this recipe.
- If you don't enjoy blue cheese, feel free to leave it out entirely.Â
- This dip is somewhat spicy (medium spice level)... if you're worried about the spice, halve the hot sauce. If you want it hotter, don't be shy about adding more.
- Serves 4-6+ as an appetizer depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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