Buffalo chicken dip is the football Sunday appetizer that disappears first, every single time. Shredded chicken, cream cheese, ranch, hot sauce, and plenty of melted cheese bake together into a bubbling, tangy, spicy dip that scoops up perfectly on chips, celery, or crusty bread.
This easy buffalo chicken dip uses rotisserie chicken for a shortcut and comes together in about 30 minutes. Searches for football food ideas jump every fall, and this crowd-pleaser is the one recipe worth having in your game day rotation.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Category: Appetizer, Dip
Why You’ll Love This Creamy Buffalo Chicken Dip
- Creamy, cheesy, and spicy with big buffalo flavor
- Shortcut-friendly using rotisserie chicken
- Ready in 30 minutes for last-minute guests
- Works in the oven or the slow cooker
- Scoopable with chips, veggies, or bread
Ingredients You’ll Need for Buffalo Chicken Dip
- 2 cups shredded cooked chicken (about 1 rotisserie chicken)
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo wing sauce, plus more to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Sliced green onions, for garnish
- Tortilla chips, celery sticks, and carrot sticks, for serving
How to Make Buffalo Chicken Dip in the Oven
- Preheat the oven to 350°F and lightly grease a 9-inch pie dish or small baking dish.
- In a large bowl, stir together the softened cream cheese, ranch dressing, buffalo sauce, and garlic powder until smooth.
- Fold in the shredded chicken, 1 cup of the cheddar, and the mozzarella.
- Spread the mixture evenly into the prepared dish.
- Top with the remaining 1/2 cup cheddar.
- Bake for 20 minutes, until bubbling around the edges and melted on top.
- For a golden top, broil for 2 minutes at the end, watching closely.
- Garnish with green onions and serve hot with chips and vegetables.
Tips for the Best Game Day Buffalo Chicken Dip
- Soften the cream cheese fully so the dip mixes smooth without lumps.
- Shred the chicken finely so every scoop has an even mix of chicken and sauce.
- Start with less buffalo sauce and add more to taste; heat varies by brand.
- Use block cheese you shred yourself for the smoothest melt.
Variations to Try
- Swap ranch for blue cheese dressing for classic wing flavor
- Stir in crumbled bacon for a smoky twist
- Use Greek yogurt in place of half the cream cheese for a lighter dip
- Serve in a hollowed-out bread bowl for a party centerpiece
How to Store It
Cover and refrigerate leftover buffalo chicken dip for up to 4 days. Reheat in the oven at 350°F for 10 to 15 minutes, or in the microwave, stirring halfway.
You can assemble the dip a day ahead, cover, and refrigerate unbaked, then bake just before guests arrive, adding a few extra minutes.
Frequently Asked Questions
Can I make buffalo chicken dip in a slow cooker?
Yes. Combine everything in a slow cooker and heat on low for 2 to 3 hours, stirring occasionally, then keep it on warm for serving.
What do you serve with buffalo chicken dip?
Tortilla chips, celery sticks, carrots, crackers, pretzel crisps, and toasted baguette slices all work well.
Can I use canned chicken for buffalo chicken dip?
Yes. Drain two 12.5 oz cans of chicken very well and shred it with a fork before mixing.
How do I make buffalo chicken dip less spicy?
Use a mild buffalo sauce, reduce the amount, or add more cream cheese and ranch to mellow the heat.
Buffalo Chicken Dip
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a baking dish.
- Stir together the cream cheese, ranch, buffalo sauce, and garlic powder until smooth.
- Fold in the chicken, 1 cup cheddar, and the mozzarella.
- Spread into the dish and top with the remaining cheddar.
- Bake 20 minutes until bubbling.
- Tip: Broil 2 minutes at the end for a golden top.
- Garnish with green onions and serve hot with chips and vegetables.
Notes
Start with less buffalo sauce and add more to taste.