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!

Why My Recipe

• Simple Perfection: This recipe uses only seven ingredients and is a breeze to put together. You’ll be dipping in about 30 minutes!
• The Best Buffalo Flavor: We rely on Frank's RedHot Original hot sauce—the classic for a reason—to deliver that authentic, craveable spice.
• Double the Cheese, Double the Fun: I use a generous mix of sharp cheddar and Colby Monterey Jack for the ultimate creamy, stretchy melt.

David

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!

Ingredient Notes

• Shredded chicken (3 cups): Meaty backbone that soaks up the Buffalo sauce. Rotisserie is perfect; poached or leftover roast works too. Shred a bit on the finer side for the creamiest scoop.
• Frank’s RedHot Original (1 cup): The signature Buffalo tang—vinegary heat that cuts through the dairy so the dip never feels heavy. Start with the full cup; add more after baking if you want extra kick.
• Cream cheese (1½ blocks, softened): Makes the base velvety and stable so the dip sets slightly but stays scoopable. Room temp means it melts in smooth, no lumps.
• Ranch dressing (¾ cup): Adds cool, herby creaminess that balances the heat. Blue cheese dressing or sour cream both work if that’s your vibe.
• Cheddar cheese (1¼ cups, shredded): Sharp, salty bite and great melt that stands up to the hot sauce.
• Colby–Monterey Jack blend (1¼ cups, shredded): Melts stretchy and smooth for that perfect pull on top.

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.

David's 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 Eat 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!

More Game Day Recipes To Enjoy

• Buffalo Chicken Lettuce Wraps
• Buffalo Chicken Sliders
• Slow Cooker Buffalo Chicken Subs
• Instant Pot Buffalo Wings

Buffalo Chicken Dip

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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

David Murphy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Serving Size 10 Servings

1x2x3x

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

Serving: 1g | Calories: 271kcal | Carbohydrates: 2g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 1122mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 332IU | Calcium: 223mg | Iron: 1mg

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Recipe FAQs

Can I make it ahead?
Yes. Assemble in a baking dish, cover, and refrigerate up to 24 hours. Bake at 400°F until bubbling (add a few extra minutes).

Is canned chicken okay?
It works in a pinch. Drain well and break it up finely so the texture is soft and scoopable.

Can I use wing sauce instead of Frank’s?
You can, but many wing sauces already have butter. If using one, taste before adding ranch so the dip doesn’t get too loose.