Buffalo Chicken Dip Recipe
Buffalo Chicken Dip is the ultimate game-day or party appetizer, blending rich, creamy, and tangy flavors in every bite.
This crowd-pleasing dish features shredded chicken, zesty hot sauce, and a delicious combination of cheeses, all baked to bubbly perfection. Whether you’re hosting a party or just enjoying a cozy night in, this recipe is a surefire way to delight everyone at the table.
With minimal prep time and just a few key ingredients, Buffalo Chicken Dip is easy to whip up. It pairs perfectly with tortilla chips, crackers, or crunchy veggies, making it versatile and convenient.
Using Frank’s RedHot sauce ensures the right balance of heat and flavor, while the blend of mozzarella and cheddar provides that irresistibly melty texture.
Ready to impress your guests with a tasty and satisfying dip? Follow this simple recipe to make Buffalo Chicken Dip that will become a favorite at all your gatherings!
Key Ingredients for Buffalo Chicken Dip
Chicken breasts – Boiled and shredded, providing the hearty base for the dip.
Cream cheese – Creates a smooth, creamy texture and balances the spicy elements.
Ranch dressing – Adds tangy notes and creaminess, blending seamlessly with other ingredients.
Hot sauce – The star of the dish, giving the dip its signature buffalo flavor and kick.
Green onion – Adds a fresh and slightly sharp flavor, balancing the richness.
Mozzarella and cheddar cheese – A perfect combination for meltability and flavor, creating a gooey, bubbly top.
Simple Steps to Create Your Dip
Cook the chicken until tender and easy to shred.
Preheat your oven to 350°F and prepare a baking pan with non-stick spray.
Melt the sauce ingredients by warming the cream cheese, ranch dressing, and hot sauce in a pot until smooth.
Mix in the shredded chicken along with green onions, and most of the cheeses, then transfer to the baking pan.
Bake until the dip is hot and bubbly, then broil briefly for a golden-brown finish.
Serve immediately with chips, crackers, or veggies.
Pro Tips for the Perfect Buffalo Chicken Dip
Pre-cook the chicken in advance or substitute with rotisserie chicken to save time.
Always use freshly shredded cheese for the best melting quality and texture.
Adjust the heat level by adding more or less hot sauce based on your preference.
For a variation, try adding blue cheese crumbles for a bolder flavor twist.
Creative Ways to Store and Enjoy Leftovers
Store any leftover Buffalo Chicken Dip in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven at 350°F, tented with foil to keep the moisture. Enjoy leftovers as a sandwich filling, stuffed in a wrap with fresh greens, or even as a topping for baked potatoes.
Buffalo Chicken Dip is a versatile, quick, and delicious appetizer that’s perfect for any occasion. Whether you’re entertaining guests or enjoying a quiet night at home, this recipe is guaranteed to satisfy.
Buffalo Chicken Dip Recipe
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese cubed
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce such as Frank’s RedHot, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ½ cup green onion chopped
- 1½ cups mozzarella cheese shredded (divided)
- 1½ cups cheddar cheese shredded (divided)
Instructions
- Cook the Chicken: If the chicken is not already cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat, cover the pot with a lid, and let the chicken poach for about 25 minutes. Once cooked, let the chicken cool before shredding.
- Prepare the Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish (or similar size) with non-stick cooking spray.
- Make the Sauce: In a medium saucepan over medium-low heat, combine the cubed cream cheese, ranch dressing, hot sauce, garlic powder, and black pepper. Whisk continuously until the cream cheese melts and blends into the sauce. Remove from heat.
- Combine Ingredients: Add the shredded chicken, chopped green onions, 1 cup of mozzarella, and 1 cup of cheddar cheese to the sauce mixture. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella and cheddar cheese on top.
- Bake: Place the baking dish in the oven and bake for 20-30 minutes, or until the cheese is fully melted and the edges begin to bubble. Switch the oven to broil and cook for an additional 2-3 minutes until the top is golden brown. Remove immediately from the oven.
- Serve: Serve hot with tortilla chips, vegetable sticks, or crackers. Leftovers can be enjoyed wrapped in a tortilla with fresh greens.
Notes
Frank’s RedHot Sauce is recommended for an authentic buffalo flavor.
Homemade or store-bought ranch dressing works well, or try substituting with blue cheese dressing for a different flavor profile.
For the best results, grate your own cheese; freshly shredded cheese melts better than pre-packaged varieties.
For a variation, consider adding more intense cheeses like Jack, blue cheese crumbles, or feta.
Leftovers are best consumed within 2-3 days. Reheat in the microwave or in the oven at 350°F, covered with foil.
This recipe can also be prepared in a Crockpot, though it will lack the browned and bubbly cheese top.
Enjoy this creamy, cheesy Buffalo Chicken Dip at your next gathering!
FAQ
Can I substitute rotisserie chicken for chicken breasts?
Yes, you can substitute about 4 cups of shredded rotisserie chicken for this recipe, which is the equivalent of the recommended chicken breasts.
Can I freeze the dip before baking?
Yes, you can freeze it before baking, but it may slightly alter the texture. Ensure the dip is cooled and stored in a freezer-safe container for up to 1-2 months.
