Buffalo Chicken Dip

This buffalo chicken dip is the ultimate party starter—creamy, cheesy, and perfectly spicy. Packed with tender chicken, ranch, and gooey cheese, it’s a guaranteed crowd-pleaser for game days, gatherings, or anytime cravings strike.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 10 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Base

3-4 cups cooked chicken shredded; breasts, thighs, rotisserie, or leftovers
225 g cream cheese full-fat block style

For the Sauce

1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce Frank’s RedHot recommended
1/2 tsp garlic powder
1/4 tsp black pepper optional

For Garnish & Topping

2 cups shredded cheese mix of cheddar and mozzarella
2 tbsp green onions or chives chopped, for garnish

Method

Step 1: If not using pre-cooked chicken, poach chicken breasts in simmering water for 20–25 minutes. Cool slightly and shred.
Step 2: Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish with non-stick spray.
Step 3: In a saucepan over medium-low heat, whisk together cream cheese, ranch dressing, hot sauce, garlic powder, and pepper until smooth.
Step 4: Stir in shredded chicken, 1 cup cheddar, and 1 cup mozzarella until well combined.
Step 5: Transfer mixture to baking dish. Top with remaining cheese. Bake 20–30 minutes until bubbling. Broil 2–3 minutes for golden top.
Step 6: Let rest for 5 minutes. Garnish with green onions and serve warm with chips, crackers, or veggies.

Notes

✔ Use rotisserie chicken for a quick shortcut. ✔ Make ahead by assembling, refrigerating, and baking before serving. ✔ Adjust heat by increasing or reducing hot sauce. ✔ For extra flavor, add crispy bacon bits or crumbled blue cheese. ✔ Best served hot—avoid freezing as the texture changes.