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Get ready for the best buffalo chicken dip you’ve ever tried! It’s the ultimate appetizer and perfect for game day. All your favorite hot wing flavors are captured in this creamy, incredibly rich, and bold hot dip!
Why you’ll love it
This is the one, you guys. If you serve this Frank’s buffalo chicken dip at a Super Bowl party, potluck, or tailgate, don’t be surprised if everyone loiters by the table with all the snacks and totally ignores any conversation going on. This dip is just that good. It’s an American classic, and you’ll appreciate how simple this version is!
I’m a big believer in uncomplicated recipes, and this cheesy dip is no exception. There’s nothing fancy included here, nothing extra, just perfectly balanced cheesy goodness. It’s so satisfying, and your friends will be sure to ask for this outrageously tasty recipe.
Everything you’ll need
- Chicken – use rotisserie or Shredded Cooked Chicken. You can use canned chicken if that’s what you have on hand.
- Cream cheese – full fat Philly is my go-to, but use your favorite brand
- Ranch dressing – for that cooling effect to counter the hot sauce. I only use Hidden Valley ranch dressing.
- Hot sauce – Frank’s Original Red Hot is our traditional choice. This dip isn’t crazy spicy or anything, but you can definitely adjust the hot sauce quantity to your tastes. Use even more if you want!
- Blue cheese – I get that it’s not for everyone. Leave it out if you’re not a fan.
- Cheddar cheese – for the fantastic melty, cheesy topping
- Scallions – to garnish and give a little pop of freshness
How to make buffalo chicken dip
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Place the cream cheese in a bowl, microwaving if necessary to soften it. Add shredded or cubed cooked chicken to a bowl along with the hot 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 chicken mixture to a small ovenproof skillet or a baking dish. My 1-quart baking dish is pictured in the photos. I also sometimes use my cute little 8″ Lodge cast iron skillet!
Sprinkle the cheddar cheese on top, and add some more blue cheese crumbles if you wish. Bake for 20 minutes or until the cheese is nice and melty/bubbly and it’s warmed through, and broil if desired. Top with scallions. Easy peasy.
Can I make it in the Crockpot?
- Sure! While our kitchen prefers oven baking and then broiling this dip in the oven to get those golden, crispy edges, you can easily adapt it for the Crockpot. Simply add the chicken mixture to your slow cooker, top with cheese, and then cook on low for 3-4 hours or until the cheese is melted.
- This is a great option for making ahead and bringing to a party to keep it toasty and warm. Give it a good stir when it’s done, and garnish with the scallions when you’re ready!
Substitutions and variations
- 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.
- Skip the microwave cheese softening step if you take the cream cheese out of the fridge and let it soften for an hour or more.
- 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.
What to serve with this buffalo chicken dip
- Tortilla chips, crackers, Fritos, or potato chips are all great for dipping.
- My favorite thing to serve with this dip is baguette slices, or use your favorite crusty bread for that chewy, creamy, cheesy combo!
- For veggies, serve buffalo chicken dip with crunchy vegetables like raw carrots, sliced cucumbers, and celery sticks.
Leftovers and storage
- What do you mean leftovers? Just kidding. Ok, if you have some, store in the fridge in a covered container for up to 3 days.
- Microwave until warmed through, or reheat in the oven until melty again for a treat later on. I’m thinking midnight snack.
- I wouldn’t recommend freezing leftovers for this one. The dairy elements just won’t hold up well in the freezer.
Did you make this easy appetizer? I’d love to hear from you below! You can also find me on Instagram and tag me #saltandlavender with any recipes you made.
Easy Buffalo Chicken Dip
- 2 cups cooked chicken shredded/chopped
- 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
- Chopped scallions, for garnish optional, to taste
- Preheat oven to 350F and move the rack to the top third of the oven.
- 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 an hour+ 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 1-quart baking dish or small oven-safe skillet (I use an 8" cast iron one). Sprinkle the cheddar cheese over top (and add more blue cheese crumbles on top if desired). Place in the oven and bake for 20-25 minutes or until hot and bubbly (you can broil at the end if you wish to brown the cheese a bit more).
- Top with scallions if using. Serve the dip hot with baguette slices, celery/other veggies and/or crackers/chips.
- I used rotisserie chicken for this recipe.
- If you don’t enjoy blue cheese, feel free to leave it out entirely.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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