Buffalo Chicken Dip
My creamy Buffalo Chicken Dip is loaded with shredded chicken, softened cream cheese, hot sauce, ranch dressing, and topped with melted cheese! It’s a perfect party dip appetizer, plus your friends will be begging you to make this delicious game day dip!
Top this game day dip with green onions and blue cheese crumbles, and enjoy it with freshly sliced veggies, crackers, tortilla chips, crostini, and other delectable party appetizers!
Buffalo chicken dip is an ultra comforting party dip, loaded with shredded chicken that will keep those hunger pains away while the cream cheese, ranch dressing, hot sauce, and shredded cheese pack a load of mouth-watering flavor and creamy melty texture!
Dips, like this whipped feta dip and pizza dip, offer an easy way to feed a crowd without having to make an entire dish! This buffalo chicken dip is certainly a new favorite to add to the list!
🌟 WHY YOU’LL LOVE BUFFALO CHICKEN DIP
This baked buffalo chicken dip is made with just 6 ingredients in only 30 minutes – perfect when you are rushing to whip up a crowd-pleasing party appetizer!
Making this dip in a single skillet adds convenience and ease to the entire process. Plus, there’s less for you to clean up!
This buffalo chicken dip stores really well in the fridge and freezer – ideal for making ahead of time.
🍽 KEY INGREDIENTS
Shredded chicken – Chicken breast is best for this dip. Boiled, cooked, or rotisserie chicken can be used.
Hot sauce – I’ve used Frank’s Red Hot Original hot sauce, but you can use another brand, if you prefer.
Cream cheese – Softened at room temperature and cut into cubes.
Ranch dressing – Store-bought or homemade.
Cheese – I’ve used cheddar cheese and a Colby Monterey jack cheese blend.
Swaps
Meat – Shredded turkey or ground beef could be used instead of the shredded chicken. If using browned ground beef, make sure to drain any excess grease before mixing it with the rest of the ingredients.
Spicy heat – Frank’s Red Hot Original hot sauce isn’t overly spicy. For an extra kick of heat, add in some cayenne pepper or crushed red pepper flakes.
Dressing – Blue cheese dressing or sour cream can be used instead of the ranch dressing.
🥣 EQUIPMENT
You’ll need a 10-inch oven-safe skillet for this creamy dip.
🔪 HOW TO MAKE
This one-pan dip is ridiculously easy to make with just 6 ingredients. Follow my simple recipe steps to have this delicious dip ready to serve in just 30 minutes!
Preparations
Shred the cooked chicken, shred the cheese, allow the cream cheese to soften at room temperature, and preheat the oven to 400 degrees F.
Cooking Instructions
Step 1
Add the shredded chicken and hot sauce to the cast iron skillet.
Step 2
Stir well to combine and cook for 5 minutes over medium heat.
Step 3
Add the softened blocks of cream cheese and the ranch dressing to the shredded chicken mixture.
Step 4
Stir to incorporate the cream cheese and dressing while continuing to cook. The cream cheese should be fully incorporated.
Step 5
Remove the skillet from the heat and stir in half of each type of cheese until fully combined. Top the mixture with the remaining cheese.
Step 6
Transfer the skillet to the oven to bake for 15-20 minutes. Remove the dip from the oven as soon as it becomes hot and starts to bubble around the edges.
Garnish the dip with green onions or parsley.
💭 COOKING TIPS
- I always soften the cream cheese so that it mixes easily into the shredded chicken.
- Don’t worry if you don’t have a cast-iron skillet. You can use a regular pan for the stovetop cooking and then transfer the mixture into a baking dish to bake in the oven.
- Always shred your cheese from blocks of cheese instead of using pre-shredded cheese. Freshly shredded cheese tastes and melts better.
🥗 WHAT TO SERVE WITH BUFFALO CHICKEN DIP
This party-ready appetizer is ideal to serve with a variety of finger foods worthy of dipping into. Here are some tasty ideas:
TOPPINGS
Toppings are an essential element to most dips, in my opinion. Garnish this buffalo chicken dip with green onions, fresh parsley, or crumbled blue cheese!
DIPPING FOODS
Freshly sliced veggies, crackers, tortilla chips, and crostini are all great finger foods that you can use to dip into this buffalo chicken dip.
SNACK PLATTER
Why stop at this buffalo chicken dip. Create a whole platter of finger snacks for parties and holidays by adding Four Cheese Tomato Bites, Roasted Red Pepper, Mozzarella, and Avocado Appetizer, Mini Caprese Appetizers, Three Cheese Bacon Puff Pastry Appetizers, Mini Mexican Pizzas, Keto Bacon Wrapped Jalapeños, and so much more!
🙋 FREQUENTLY ASKED QUESTIONS
Yes, it is. Choose gluten-free foods to serve with this dip too, such as freshly sliced veggies or gluten-free crackers.
The term “buffalo” describes foods that resemble a sweet, spicy, and tangy flavor, much like the original New York buffalo wings recipe.
Absolutely! If you have leftover roast chicken from the holidays or from midweek dinners, go ahead and shred it up for this dip.
🧊 STORING AND ♨️ REHEATING
FRIDGE
Store leftover buffalo chicken dip in an airtight container in the fridge for 3-4 days.
FREEZER
Freeze this buffalo dip for up to 2 months. Thaw it overnight in the fridge to reheat and serve again.
REHEAT
Transfer the stored dip to a baking dish and reheat in the oven at 400 degrees F until heated through. Feel free at add extra shredded cheese to the top of the dip before reheating, if desired.
More Game Day Recipes To Enjoy
- Buffalo Chicken Lettuce Wraps
- Buffalo Chicken Sliders
- Slow Cooker Buffalo Chicken Subs
- Instant Pot Buffalo Wings
👪 SERVING SIZE
This buffalo chicken dip recipe yields about 10 servings. Go ahead and make another portion to store in the fridge or freezer when catering to a larger crowd.
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📋 RECIPE
Buffalo Chicken Dip
A creamy and cheesy dip loaded with shredded chicken, cream cheese, a shredded cheese blend, ranch dressing, and Frank’s RedHot Original hot sauce. It’s easy to make and is the perfect game day snack. Serve it hot with chips, toasted bread, crackers, or your fresh veggie
Ingredients
- 3 cups shredded chicken (I used breast meat), boiled/cooked/rotisserie
- 1 cup Frank’s RedHot Original hot sauce
- 1 ½ blocks cream cheese, cut into cubes and softened to room temperature
- ¾ cup ranch dressing
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup colby monterey jack cheese blend
Instructions
- Preheat oven to 400℉.
- In a 10-inch cast iron skillet over medium heat, heat the already cooked and shredded chicken with the hot sauce. Stir to combine and cook for 5 minutes.
- Add the blocks of cream cheese and ranch dressing. Stir to combine and continue to cook until fully heated through and the cream cheese is well incorporated.
- Remove the skillet from the heat, then mix in half of the shredded cheddar and colby monterey jack cheeses, stirring until combined.
- Top with the remaining cheese.
- Transfer the cast iron skillet to the preheated oven and bake for 15-20 minutes, just until the mixture is hot and starts to bubble around the edges.
- Remove from the oven and garnish green onions or parsley.
Serve with fresh vegetable slices, tortilla chips, crackers, or crostini. Enjoy!
Notes
Shredded rotisserie chicken works great in this recipe. I used breast meat that was boiled first for about 25-30 minutes and then removed from the water and shredded.
Using room temperature cream cheese will help it to incorporate into the dip quicker.
Swap out the ranch dressing for blue cheese dressing or even sour cream if desired.
Another great topping idea to consider is blue cheese crumbles.
If you do not have an oven safe skillet, you can still cook this dip in a regular pan and then transfer it to a baking dish before topping it with more cheese.
I recommend buying blocks of cheese (as opposed to pre-shredded) and shredding it yourself with a grater. It melts much better because it is not coated in anti-clumping agents.
STORING
This dip can be stored in an airtight container in the refrigerator for 3-5 days.
It can also be frozen in an airtight freezer safe container for up to 2 months. Thaw overnight in the refrigerator and then transfer to a baking dish and bake at 400℉ until heated through.
10
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 279Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 68mgSodium 994mgCarbohydrates 2gFiber 0gSugar 1gProtein 18g
