This irresistible Buffalo Chicken Dip is a crowd-pleasing appetizer that’s quick to prepare and loaded with the bold, tangy heat of Buffalo wings. Warm, creamy, and cheesy, this dip brings the familiar Buffalo flavor everyone loves and works perfectly for game day, parties, or any gathering where you want an easy, satisfying starter.
Whether you’re hosting a Super Bowl party, New Year’s Eve celebration, or a casual get-together, Buffalo Chicken Dip is a reliable, crowd-pleasing choice. This recipe is a slight variation on the classic Frank’s RedHot dip, with a few tweaks—like adding shredded mozzarella—that enhance texture and flavor while keeping preparation simple. You’ll get a creamy base, melty cheese, just the right amount of spice, and savory shredded chicken in every bite.
Ingredient Notes
- Cream cheese – For a slightly lighter option use ⅓-less fat Neufchatel, or use regular cream cheese for a richer dip. Soften at room temperature for 30–45 minutes before mixing.
- Shredded mozzarella – Not in the original recipe, but adding shredded mozzarella improves melt and stretch. Use part-skim or whole milk mozzarella.
- Ranch dressing – A half cup of your favorite bottled Ranch adds creaminess and a mild herb flavor.
- Hot sauce – Frank’s RedHot is the classic choice that gives the dip its Buffalo wing character. Choose the Original for more heat or the Buffalo Wings sauce for a milder, true wing-sauce flavor.
- Crumbled blue cheese – Blue cheese adds a distinctive tang. Use about 2 tablespoons in the mix and save a little for garnish; stronger blue cheeses pack more punch, while Gorgonzola is creamier and milder.
- Cooked shredded chicken – Rotisserie chicken breast speeds things up and gives great texture. You can also use home-cooked shredded chicken or canned chicken in a pinch, though fresh is best.
Which Sauce Is Best for Buffalo Chicken Dip
Choosing the right hot sauce depends on your heat preference. For a spicier, vinegar-forward bite, use Frank’s RedHot Original. For a milder, classic wing-style flavor, use a bottled Buffalo Wings sauce labeled for wings; it typically rates around a 3/10 on a mild heat scale and is more crowd-friendly.
How to Make Buffalo Chicken Dip
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine softened cream cheese, shredded mozzarella, Ranch dressing, and your chosen hot sauce. Use an electric hand mixer or whisk to blend until smooth and creamy.
- Fold in cooked, shredded chicken and the crumbled blue cheese until evenly distributed.
- Transfer the mixture to a 1-quart baking dish and bake for about 20 minutes, until heated through and bubbly. If the dip was refrigerated, allow extra baking time as noted below.
- Garnish with additional blue cheese, a drizzle of hot sauce, and thinly sliced green onion or chopped parsley. Serve warm.
Make-Ahead Instructions
You can assemble the dip up to 24 hours in advance. Cover and refrigerate the assembled mixture. When ready to bake, let it sit at room temperature for at least 30 minutes to take off the chill. If it goes into the oven cold, expect to bake it 10–15 minutes longer than the recipe time.
A final garnish of thinly sliced green onion or parsley, a light drizzle of hot sauce, and a sprinkle of blue cheese adds color and flavor contrast.
Buffalo Chicken Dip in a Bread Bowl
Baking the dip in a hollowed-out round loaf creates a fun, edible bowl and eliminates cleanup. Use a one-pound round loaf, cut and remove the center, fill with dip and bake on a rimmed baking sheet as directed. The bread soaks up flavor and becomes a tasty vehicle for scooping.
- Cut a circle from the top of a round loaf and remove the interior crumbs.
- Fill the bread bowl with prepared dip and bake at 350°F for the same time as the baking dish, checking for bubbling and warmth.
What to Serve with Buffalo Chicken Dip
- Celery sticks and carrot sticks for a crisp, classic pairing.
- Frito’s Scoops or sturdier corn chips work exceptionally well for scooping thick dip.
- Tortilla chips, crackers, or sliced baguette make versatile dippers.
- Spread on toasted baguette slices for a tasty crostini-style bite.
Can I Make Buffalo Chicken Dip in a Crock Pot?
Yes. Make this dip in a 2- to 4-quart slow cooker to keep it warm for serving. Coat the slow cooker with nonstick spray, add all ingredients, and cook on low for about 2 hours until cream cheese has melted. Stir until smooth and cook an additional 15–20 minutes until bubbling. Keep on Warm for up to an hour, stirring occasionally to prevent burning. If using a larger slow cooker, consider doubling the recipe for best results.
Storage
Store leftovers in an airtight container in the refrigerator within two hours of serving. Reheat gently in the microwave or on the stovetop and use within 3–4 days for best quality.
More Warm Cheesy Dip Recipes
- Slow Cooker Chicken Enchilada Dip
- Warm Cheesy Bean Dip
- Cheesy Hot Crab Dip
- Cheesy Artichoke Dip
Buffalo Chicken Dip – Recipe Summary
Servings: 8 | Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins
Ingredients
- 8 ounces cream cheese (⅓-less fat Neufchatel or regular), softened
- 1 heaping cup shredded mozzarella cheese (part-skim or whole milk)
- ½ cup bottled Ranch dressing
- ½ cup Frank’s RedHot Sauce (Buffalo Wings sauce or Original), plus extra for garnish
- 2 tablespoons crumbled blue cheese (Gorgonzola recommended), plus extra for garnish
- 2 cups cooked shredded chicken (rotisserie breast preferred)
- Thinly sliced green onions or chopped parsley for garnish (optional)
- For serving: celery sticks, carrot sticks, Fritos Scoops, tortilla chips, crackers, or sliced baguette
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the softened cream cheese, shredded mozzarella, Ranch, and hot sauce until smooth and creamy.
- Fold in the shredded chicken and crumbled blue cheese.
- Spread the mixture into a 1-quart baking dish and bake 20 minutes, until heated through and bubbly. If chilled, allow additional bake time.
- Garnish with extra blue cheese, a drizzle of hot sauce, and green onions or parsley. Serve warm with dippers.
Notes
For spicier dip use Frank’s RedHot Original; for milder Buffalo wing flavor use Frank’s Buffalo Wings sauce. To make your own shredded chicken, simmer boneless skinless breasts in a covered pan with low-sodium chicken broth until tender, then shred with two forks. Canned chicken (two 10–12 oz cans) can be substituted in a pinch.
Slow Cooker Method
Coat a 2–4 quart slow cooker with nonstick spray. Combine all ingredients, stir, cover and cook on low for 2 hours or until cream cheese has melted. Stir smooth and cook an additional 15–20 minutes until bubbly. Serve directly from the slow cooker or transfer to a serving dish.
Nutrition (per serving, estimate)
Calories: 195 kcal | Carbohydrates: 3 g | Protein: 12 g | Fat: 15 g | Sodium: 809 mg
Author: Valerie Brunmeier
This post was originally published December 30, 2015, and has been updated with new text and images.
Recipe adapted from Frank’s RedHot Buffalo Chicken Dip.