Buffalo Chicken Dip

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Buffalo Chicken Dip

Creamy, tangy, perfectly spicy—this game-day classic bakes up bubbly with shredded chicken, hot sauce, ranch, and two cheeses. Serve hot with celery, carrots, chips, or toasted baguette.

Buffalo chicken dip with golden brown top
Prep 10 min Bake 20–25 min Makes: ~3 cups (8–10 servings) Category: Dip / Appetizer

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup cooked shredded chicken (rotisserie works great)
  • ½ cup Buffalo-style hot sauce (like Frank’s)
  • ½ cup ranch dressing
  • ¼ cup shredded Monterey Jack (or mozzarella/cheddar)
  • ¼ cup crumbled blue cheese
  • Optional: 2 Tbsp sliced green onions, extra cheese for topping
Rotisserie hack: A small breast from a store-bought rotisserie chicken is usually the perfect amount—shred while warm for the best texture.

Step-by-Step

  1. Heat oven. Preheat to 350°F / 175°C. Lightly grease a 1- to 1½-quart baking dish or 8-inch skillet.
  2. Mix. In a bowl, beat the softened cream cheese until smooth. Stir in hot sauce and ranch until fully combined, then fold in chicken and both cheeses (plus green onions, if using).
  3. Bake. Spread into the dish and bake 20–25 minutes until hot and bubbling at the edges. For a browned top, broil 1–2 minutes, watching closely.
  4. Serve. Rest 5 minutes (it sets slightly). Garnish with more green onions and serve with celery & carrot sticks, ridged chips, pretzels, or crostini.
Slow cooker option: Combine ingredients in a small slow cooker and cook on LOW 1–2 hours, stirring once, until melty and hot. Switch to WARM for serving.

Variations & Pro Tips

  • Heat control: ¼ cup hot sauce = mild · ½ cup = classic · ¾ cup = extra spicy.
  • Blue-ranch balance: Not a blue-cheese fan? Omit it and add ¼ cup more Jack or cheddar.
  • Lighter version: Use Neufchâtel cream cheese (⅓-less-fat) and Greek-yogurt ranch. Add a splash of milk if too thick.
  • Dairy-free: Substitute plant-based cream cheese, dairy-free ranch, and vegan shreds. Choose a vegan butter-based Buffalo sauce.
  • Add-ins: Corn kernels, diced jalapeño, or 2 Tbsp finely diced celery for crunch.
  • Make-ahead: Assemble (unbaked) up to 2 days ahead; cover and refrigerate. Bake 5–10 min longer from cold.
  • Leftovers: Refrigerate up to 4 days. Reheat covered at 350°F for 12–15 min or microwave in short bursts, stirring.
YieldAbout 3 cups; 8–10 appetizer servings
Total Time~30–35 minutes
TagsGame Day · Party · Hot Dip
AllergensDairy; check hot sauce & ranch for gluten if needed
Serve WithCelery & carrots, ridged potato chips, pretzel thins, toasted baguette