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Creamy buffalo chicken dip in a white ramekin topped with green onions
Elise Rae Griffith

Buffalo Chicken Dip

Creamy buffalo chicken dip that’s bold, smooth, and never greasy. Easy to make, perfect for parties, and stays rich and flavorful every time.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken cooked, rotisserie preferred
  • 8 oz cream cheese softened
  • 1/2 cup buffalo sauce adjust to taste
  • 1/2 cup ranch or blue cheese dressing use your preference
  • 1 cup shredded cheddar cheese freshly grated melts better
  • 1/2 shredded mozzarella optional, for extra melt
  • 2 green onions chopped, optional topping

Equipment

  • 1 Mixing bowl Large enough for easy stirring
  • 1 Spatula or spoon For mixing ingredients
  • 1 8x8 baking dish Or any small casserole dish
  • 1 Oven Preheated to 375°F
  • Cheese grater If using block cheese
  • 1 Knife For chopping green onions
  • 1 Cutting Board For prep work
  • 1 Slow cooker (optional) For game day version

Method
 

  1. Preheat the oven to 375°F. Lightly grease an 8x8 baking dish.
  2. In a large mixing bowl, combine softened cream cheese, buffalo sauce, and ranch or blue cheese dressing. Stir until smooth and creamy
  3. Add the shredded chicken and half of the cheddar cheese. Mix well until everything is evenly coated
  4. Fold in the mozzarella cheese if using.
  5. Spread the mixture evenly into the prepared baking dish
  6. Top with the remaining cheddar cheese
  7. Bake for 20 to 25 minutes, or until hot and bubbly around the edges
  8. Remove from the oven and let it rest for about 5 minutes
  9. Garnish with chopped green onions before serving
  10. Serve warm with tortilla chips, celery sticks, or crackers

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Start with 1/2 cup buffalo sauce, then adjust to taste. Too much can make the dip thin.
• Freshly grated cheese melts smoother than pre-shredded cheese.
• If the dip looks oily after baking, gently stir it and it will come back together.
• For a slow cooker version, combine everything and cook on low for 2 to 3 hours, stirring occasionally.
• This dip thickens as it cools. Keep it warm in a slow cooker or reheat briefly before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.