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Chef Luca

Buffalo Chicken Dip

Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer that combines tender shredded chicken with bold Buffalo sauce, ranch dressing, and melted cheese. Perfect for game days, parties, or casual gatherings, this dip is easy to make and always a crowd-pleaser. Serve it with chips, crackers, or fresh veggies for a flavorful snack everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Equipment

  • Large mixing bowl
  • Hand mixer (optional, for shredding chicken)
  • 9x9-inch baking dish (or similar size)
  • Oven or slow cooker
  • Spatula for mixing and spreading

Ingredients
  

Base Ingredients:
  • 2 cups shredded cooked chicken rotisserie chicken works best
  • 8 oz cream cheese softened
  • ½ cup Buffalo sauce Frank’s RedHot recommended
  • ½ cup ranch dressing or blue cheese dressing
  • 1 ½ cups shredded cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • ¼ teaspoon garlic powder
Optional Additions:
  • ½ cup blue cheese crumbles for a traditional flavor
  • 2 tablespoons diced jalapeños for extra heat
  • ¼ teaspoon cayenne pepper for a spicier kick
  • 2 tablespoons chopped green onions for garnish

Method
 

Oven Method:
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, garlic powder, and half of the shredded cheddar cheese. Mix well.
  3. Transfer the mixture to the baking dish and spread evenly.
  4. Sprinkle the remaining cheddar and mozzarella cheese over the top.
  5. Bake for 20 minutes, or until the dip is bubbly and the cheese is fully melted.
  6. Remove from oven and let cool for 5 minutes. Garnish with chopped green onions and serve warm.
Slow Cooker Method:
  1. Combine all ingredients in a slow cooker and stir well.
  2. Cook on low for 2–3 hours or until the cheese is fully melted and the dip is heated through.
  3. Stir before serving and keep on the warm setting for easy serving.

Notes

  • Make Ahead: Prepare the dip up to 24 hours in advance and store it in the refrigerator. Bake when ready to serve.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave in 30-second intervals, stirring between each.
  • Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Serving Ideas: Pairs well with tortilla chips, celery sticks, carrot sticks, or pita chips.