Buffalo Chicken Dip is a crowd-pleasing classic you’ll want to have ready for every game day, party, or casual gathering. This rich, creamy dip blends tender shredded chicken with a tangy, spicy sauce and a gooey mix of melted cheeses.
Why You’ll Love This Buffalo Chicken Dip
You’re about to make a dish that’s as easy as it is delicious. The recipe requires just a handful of straightforward ingredients you probably already have or can easily find. From the soft, shredded chicken to the creamy, cheesy sauce, everything blends together seamlessly. You get a wonderful combination of textures — the smooth cream cheese, the tender chicken, and the bubbly, golden brown cheese topping. Plus, it’s incredibly versatile. You can serve it with tortilla chips, fresh veggies, or even stuff it inside a wrap for a quick meal. This dip never fails to impress with its bold flavors and comforting qualities, making it a guaranteed hit at your next event.
Ingredients You’ll Need for Buffalo Chicken Dip
Here’s the list of ingredients you’ll need to make this flavorful Buffalo Chicken Dip:
- 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 (Frank’s RedHot is a great choice)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onion, chopped
- 1.5 cups shredded mozzarella cheese, divided
- 1.5 cups shredded cheddar cheese, divided
How to Make Buffalo Chicken Dip
First, you’ll want to prepare the chicken. If it’s not already cooked, bring a large pot of water to a boil. Add your chicken breasts, return the water to a boil, then cover and let it simmer gently for about 25 minutes until cooked through. Once done, take the chicken out and let it cool enough to shred with your fingers or forks.
Next, preheat your oven to 350°F and lightly grease a 9×9-inch baking dish with non-stick spray to prevent sticking.
In a medium saucepan over medium-low heat, combine the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Stir constantly with a whisk until the cream cheese melts completely into a smooth sauce. Once blended, remove the pan from heat.
Stir the shredded chicken and chopped green onions into the sauce, along with 1 cup each of shredded mozzarella and cheddar cheeses. Mix until everything is evenly coated.
Pour the mixture into your prepared baking dish. Spread it out evenly, then sprinkle the remaining mozzarella and cheddar cheeses on top.
Bake for 20-30 minutes or until the cheese is melted and the edges start bubbling. For a golden brown crust, switch your oven to broil and cook the dip for 2-3 minutes more — watch closely to prevent burning.
Remove it immediately and let it cool slightly before serving.
How to Serve Buffalo Chicken Dip
When it’s ready, scoop the Buffalo Chicken Dip into a bowl or serve it straight from the baking dish. This dip pairs beautifully with crunchy tortilla chips — perfect for dipping and sharing. If you want a healthier option, fresh vegetable sticks like celery, carrot, cucumber, or bell pepper slices are crisp and refreshing alongside the creamy dip.
You can also spread the dip inside warm tortillas and wrap them up with your favorite greens for a quick, satisfying snack or meal. For parties, set out an assortment of crackers, pita chips, or bread slices, so guests can choose their favorites.
Leftovers keep well and reheat beautifully, so don’t hesitate to enjoy the dip over a few days.
Expert Tips for Making the Best Buffalo Chicken Dip
For the best flavor, use freshly shredded chicken rather than pre-packaged rotisserie meat — poaching the chicken yourself keeps it moist and tender.
Choose a quality hot sauce like Frank’s RedHot for that authentic buffalo taste, but feel free to adjust the heat level by adding more or less according to your preference.
When melting the cream cheese in the sauce, keep the heat low to avoid curdling or burning. Stir often to create a smooth mixture.
Don’t skip the broil step at the end — that golden crust on top adds a delicious texture and visual appeal that takes the dip to the next level.
For a touch of freshness and color, mix in the green onions at the end. You can also add chopped fresh parsley or cilantro if you like.
If you prefer a thicker dip, reduce the ranch dressing slightly or add more cheese to balance.
How to Store Buffalo Chicken Dip
Once cooled, store any leftover dip in an airtight container and refrigerate. It will keep well for 3 to 4 days.
To reheat, transfer the dip to an oven-safe dish and warm in a 350°F oven for about 10-15 minutes or until heated through. Alternatively, microwave in short bursts, stirring occasionally to maintain even heating.
Avoid freezing this dip as the texture may change and become grainy when thawed.
If storing in the refrigerator, keep it covered tightly to prevent the dip from drying out or absorbing other odors.
Variations to Try with Buffalo Chicken Dip
Looking to switch things up? Here are some simple ways to put your own spin on this classic:
- Add Blue Cheese: Crumble some blue cheese into the dip or sprinkle on top for an extra tangy kick.
- Swap Ranch for Blue Cheese Dressing: For a different flavor profile, use blue cheese dressing instead of ranch.
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of poached breasts.
- Make it Vegetarian: Substitute shredded jackfruit or cooked mushrooms for chicken to create a plant-based version.
- Spice it Up: Add a pinch of cayenne pepper or hot chili flakes if you want to turn up the heat.
- Cheese Mix: Experiment with different cheeses like pepper jack or smoked gouda for unique flavors.
- Add Veggies: Mix in diced bell peppers, corn, or black beans for extra texture and nutrition.
These variations let you customize the dip to suit your tastes or dietary needs while keeping the irresistible buffalo flavor front and center.
Frequently Asked Questions About Buffalo Chicken Dip
What’s the best chicken to use for Buffalo Chicken Dip?
You want boneless, skinless chicken breasts poached until tender. This method keeps the chicken moist and easy to shred, giving the dip a great texture.
Can I make Buffalo Chicken Dip ahead of time?
Absolutely! You can prepare the dip mixture up to a day in advance, store it covered in the fridge, and bake it just before serving.
How spicy is Buffalo Chicken Dip?
The heat level depends on the amount and type of hot sauce you use. You can adjust it easily to your liking by adding more or less.
What can I serve Buffalo Chicken Dip with?
Tortilla chips, fresh veggie sticks, crackers, pita bread, or even as a filling inside tortillas all work great.
How long does Buffalo Chicken Dip keep?
Stored in an airtight container in the refrigerator, it will last about 3-4 days.
Can I freeze Buffalo Chicken Dip?
Freezing isn’t recommended as the texture and creaminess can suffer when thawed.
Is Buffalo Chicken Dip gluten-free?
Yes, as long as you serve it with gluten-free chips or veggies and check that all your ingredients are gluten-free.
Can I make Buffalo Chicken Dip without cream cheese?
Cream cheese is a key ingredient for that creamy texture, but you could try using Greek yogurt or sour cream as substitutes, though the texture and flavor will be different.
Buffalo Chicken Dip
Equipment
- Medium Saucepan
- 9×9-inch Baking Dish
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 3 large boneless skinless chicken breasts boiled and shredded
- 8 oz. cream cheese cubed
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce (Frank’s RedHot is recommended)
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- ½ cup green onion chopped
- 1.5 cups shredded mozzarella cheese divided
- 1.5 cups shredded cheddar cheese divided
Instructions
- Boil the chicken breasts in a large pot of water for about 25 minutes until cooked through. Shred the chicken once cooled.
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with non-stick spray.
- In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Stir constantly until smooth.
- Stir in the shredded chicken and chopped green onions, along with 1 cup each of mozzarella and cheddar cheeses.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle with remaining cheeses on top.
- Bake for 20-30 minutes until cheese is melted and edges are bubbling. Broil for an additional 2-3 minutes for a golden crust.
- Remove from oven and let cool slightly before serving.
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