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Nothing can bring a crowd together like my buffalo chicken dip recipe! This creamy, zesty dip gets hot and bubbly in the oven and makes the perfect party appetizer. It’s a chicken wing lover’s dream dip and, since it comes together so easily, it’s a busy chef’s dream recipe!
As far as crowd-pleasing appetizers go, dips are the best way to do it. From classic queso to simple guacamole to hearty spinach and artichoke, I love whipping up indulgent dips any time there’s a party to please. They’re both tasty and easy, often involving just a bit of preparation, some mixing, and a quick bake in the oven.
When you think of great appetizers, buffalo wings are probably also up there on your list of favorites. I love hot, crispy chicken wings as much as the next guy, but it can be time-consuming to make them in large quantities. Enter: my buffalo chicken dip.
This spicy buffalo chicken dip recipe features chicken smothered in hot sauce and creamy, tangy cheeses. It’s a classic that no one can turn down, but it’s also more impressive than other basic dips. Similar to my Cajun hot Alaska crab dip, this dish is bold, hearty, and all-around impressive — you won’t find anything like it on a grocery store shelf!
INGREDIENT NOTES AND SUBSTITUTIONS
- Rotisserie Chicken – To make things easy and inexpensive, I like to purchase a whole rotisserie chicken from my grocery store and shred it myself. You can cook your own chicken if you’ve got the time, or purchase pre-shredded chicken — just make sure it’s rotisserie-style for that rich, savory flavor.
- Cream Cheese – Be sure to soften your cream cheese so that it mixes well.
- Sour Cream – This will add a great tang and extra creaminess to the dip.
- Ranch Salad Dressing – For more creamy tang, and to bring out classic buffalo wing flavors. I like to use a buttermilk, full-fat version. If you usually like dipping your wings in blue cheese, you can use a combination of both ranch and blue cheese dressings.
- Hot Sauce – The best hot sauce for this buffalo chicken dip recipe is Franks RedHot Original. It’s got the perfect level of spice, isn’t too thin, and provides that distinct buffalo wing flavor.
- Blue Cheese Crumbles – Blue cheese and buffalo wings are a classic combo, so I love topping this dip off with a hearty sprinkle of the stuff.
- Green Onions – These make a visually-appealing garnish and add a perfectly subtle crisp crunch of bright, fresh flavor.
HOW TO MAKE BUFFALO CHICKEN DIP RECIPE
- Prepare for Baking. Preheat your oven to 350°F and grease an 8×8” baking dish or a cast iron skillet with cooking spray. Shred your chicken if it’s not pre-shredded.
- Mix Ingredients. In a medium bowl, use a hand-mixer to beat together your softened cream cheese, sour cream, ranch dressing, hot sauce, and half the blue cheese crumbles until well-combined and smooth.
- Add Chicken. Toss with a spoon or spatula to coat the chicken thoroughly.
- Bake. Transfer the dip to your prepared dish and bake for 20 minutes, until the cheese is nice and bubbly.
- Garnish & Serve. Sprinkle some finely-diced green onions and your remaining blue cheese on top, and serve it while it’s hot!
What Kind of Hot Sauce do You Use for Buffalo Dip?
For a buffalo chicken dip recipe, I think it’s best to use a hot sauce with a rich texture. Frank’s RedHot isn’t too thin or watery, which makes it a staple for most buffalo dips. I’ve even seen recipes that use Frank’s RedHot buffalo wing sauce instead of hot sauce.
What do You Eat Buffalo Chicken Dip With?
I like to serve this dip with crisp celery sticks and carrot sticks to balance out the spice and creaminess. However, your favorite crackers (mine are Ritz) or tortilla chips are also great dippers. Go the extra mile with freshly-toasted ciabatta bread or pita chips! I even like to use this dip for decadent grilled cheese sandwiches or in wraps.
Can You Freeze Chicken Dip?
This dip can be stored in an airtight container in the refrigerator for about ten days. It’s best to freeze this in individual serving portions, rather than all together. Store them in freezer-safe containers for up to three months. I recommend defrosting in the refrigerator for about a day before reheating in the microwave or on the stove. The texture may be a little different from the original!
Buffalo Chicken Dip
- Preheat oven to 350°F. Coat a 8×8″ baking dish or cast iron skillet with cooking spray.
- In a medium bowl beat together the cream cheese, sour cream, Ranch dressing, hot sauce and half the blue cheese crumbles (reserve remaining for garnish) until smooth.
- Add the chicken and toss to coat and mix thoroughly. Transfer to baking dish or oven safe skillet. Bake 20 minutes until bubbling hot.
- Finely dice the green onion and scatter on top with reserved blue cheese crumbles. Serve hot with crackers, bread of choice or celery and carrot sticks.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.