Introduction

Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer that’s perfect for parties or game day. This easy-to-make dip combines shredded chicken with tangy ranch, hot sauce, and plenty of melted cheese for irresistible flavor.

A white oval baking dish holds a layered dip with a top layer of melted golden-brown cheese, dotted with small green onion pieces and bits of what looks like cooked vegetables or meat beneath the cheese. The dish shows a stretchy cheese pull being lifted by a woman's hand holding a textured chip. Around the baking dish are scattered chips, all resting on a white marbled surface. The cheese layer appears slightly browned and bubbly, creating a textured top with warm orange and brown shades mixed with green highlights. Photo taken with an iphone --ar 4:5 --v 7

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 as needed

1 teaspoon freshly ground black pepper
1 teaspoon garlic powder

1/2 cup green onion (chopped)
1.5 cups mozzarella cheese (shredded, divided)
1.5 cups cheddar cheese (shredded, divided)

Instructions

Step 1: Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle.
Step 2: Prep your oven by preheating it to 350 degrees F. Spray a 9×9-inch baking pan (or similar size) with non-stick cooking spray.
Step 3: Warm the sauce. In a medium saucepot over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has melted and the mixture is smooth. Remove from heat.

Step 4: Combine the shredded chicken, chopped green onion, 1 cup of shredded mozzarella, and 1 cup of shredded cheddar into the sauce. Mix thoroughly, then transfer to the prepared baking pan. Top with the remaining mozzarella and cheddar cheese.
Step 5: Bake for 20-30 minutes, or until the cheese is melted and the edges are bubbling. Then, set your oven to broil and cook the dip for an additional 2-3 minutes, or until the top is golden brown. Remove immediately to prevent burning.
Step 6: Serve warm with tortilla chips, vegetable sticks, crackers, or use leftovers as a flavorful filling wrapped in a tortilla with fresh greens.

Tips & Variations

For extra spice, add additional hot sauce or a pinch of cayenne pepper to the sauce mixture.
Use rotisserie chicken to save time on cooking and shredding.
Swap mozzarella or cheddar for pepper jack cheese for a smoky twist.

Garnish with chopped fresh cilantro or parsley for a fresh finish.
Serve with celery sticks as a classic pairing to balance the heat.

Storage

Store leftover dip covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the dip for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a baked dip in a white oval dish, showing a top layer of melted cheese that is golden brown with some darker, crispy spots. Scattered on top are small pieces of green onion, adding a pop of green color. The texture of the cheese looks creamy and bubbly, with hints of orange and white tones blending together. Around the dish, there are various tortilla chips in natural pale yellow and purple colors. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Dip ahead of time?

Yes, you can prepare the dip mixture and refrigerate it for a few hours before baking. Just bake it right before serving for best results.

What can I serve with Buffalo Chicken Dip?

This dip goes well with tortilla chips, crackers, pretzels, celery sticks, carrot sticks, or even as a filling inside wraps or sandwiches.