Hot Spicy Buffalo Chicken Dip

My neighbor brought this to a backyard barbecue one August evening, and I watched it disappear in less than ten minutes. The bowl was scraped clean, and people were using carrot sticks to get the last bits stuck to the sides. I asked for the recipe on the spot, and she laughed and said it was the easiest thing she made all summer. I've been making it ever since, tweaking it here and there, and it never fails to vanish just as fast.

I made this for a group of friends during a playoff game, and halfway through the second quarter, someone asked if I had more in the kitchen. I didn't, but I learned my lesson and now I always double the batch. The sound of tortilla chips scraping the dish became the background noise of every timeout, and nobody moved from the couch until it was gone. It became our unofficial game day tradition without anyone officially deciding it.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds extra flavor from the seasoned skin.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
• Ranch dressing: Use the good stuff from the refrigerated section, it makes a noticeable difference in creaminess.
• Blue cheese dressing: This adds tang and depth, but you can swap it all for ranch if blue cheese isn't your thing.
• Shredded cheddar cheese: Freshly shredded melts better than pre-shredded, which often has anti-caking agents that affect texture.
• Crumbled blue cheese: Optional but wonderful for pockets of sharp, salty flavor throughout the dip.
• Buffalo hot sauce: Franks RedHot is the classic choice, but any vinegar-based buffalo sauce works beautifully.
• Chopped green onions: They add a fresh bite and a pop of color that makes the dish look as good as it tastes.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Preheat the oven:

Set it to 180°C (350°F) so it's ready when you are. This gives you time to mix everything without rushing.

Mix the creamy base:

In a large bowl, combine cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until completely smooth and no streaks remain. Use a hand mixer if the cream cheese is being stubborn.

Fold in the chicken and cheese:

Stir in the shredded chicken, half the cheddar, and half the blue cheese until everything is evenly coated. The mixture should look thick and creamy, not watery.

Spread into the baking dish:

Transfer the mixture to a 1-liter baking dish and smooth the top with a spatula. Make sure it's spread evenly so it heats through at the same rate.

Top with remaining cheese:

Sprinkle the rest of the cheddar and blue cheese over the surface. This creates a bubbly, golden crust that everyone fights over.

Bake until bubbly:

Bake for 20 to 25 minutes, or until the edges are bubbling and the top is lightly golden. Don't overbake or the dip can become oily.

Cool and garnish:

Let it sit for 5 minutes to set slightly, then scatter fresh green onions on top. Serve it warm with chips, celery, or carrots.

Pin this

One night I brought this to a potluck and set it next to a fancy charcuterie board and some homemade empanadas. By the end of the night, my simple dip was gone and the other dishes were barely touched. Someone told me they came back for thirds and didn't even feel guilty about it. That's when I realized this recipe doesn't need to compete, it just needs to show up.

Serving Suggestions

I like putting out tortilla chips, celery sticks, and carrot sticks so people can choose their own adventure. The celery adds a cool crunch that balances the heat, and the carrots bring a little sweetness. Crackers and toasted baguette slices work too, especially if you want something sturdier. Once I served it with warm pita wedges and it felt almost elegant, even though it was still just buffalo chicken dip.

Make-Ahead Tips

You can assemble the entire dip up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake. Just add about five extra minutes to the baking time since it'll be cold from the fridge. I've done this dozens of times for parties, and it's a lifesaver when you're juggling multiple dishes. The flavors even meld together a bit more, which makes it taste even better.

Variations and Swaps

If you're not a fan of blue cheese, just use all ranch dressing and skip the crumbled blue cheese entirely. For a milder version, cut the buffalo sauce in half and add a tablespoon of honey for a sweet heat balance. I've also made this with shredded turkey after Thanksgiving, and it worked beautifully.

• Add a pinch of cayenne or extra hot sauce if you want more heat.
• Swap cheddar for pepper jack or mozzarella for a different flavor profile.
• Stir in some cooked, crumbled bacon for a smoky, salty twist.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin this

This dip has become my go-to whenever I need to bring something people will actually eat, not just politely taste. It's warm, indulgent, and makes everyone feel like they're at a party, even if it's just a Tuesday night. Keep it in your rotation and you'll never show up empty-handed again.

Frequently Asked Recipe Questions

→ Can I make this buffalo chicken dip ahead of time?

Yes, you can prepare the dip mixture up to 24 hours in advance. Assemble it in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time since it will be cold from the refrigerator.

→ What can I use instead of blue cheese?

If you're not a fan of blue cheese, simply use all ranch dressing instead of blue cheese dressing, and replace the crumbled blue cheese with extra cheddar or mozzarella. The dip will still be delicious and creamy with a milder flavor profile.

→ How do I store leftover buffalo chicken dip?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes, or microwave in 30-second intervals until heated through and bubbly.

→ Can I use rotisserie chicken for this dip?

Absolutely! Rotisserie chicken is a convenient shortcut. Simply shred about 2 cups of meat from a rotisserie chicken, removing the skin and bones. This saves time and adds extra flavor to your dip.

→ What are the best dippers to serve with buffalo chicken dip?

Classic options include tortilla chips, celery sticks, and carrot sticks. You can also serve it with crackers, pita chips, sliced baguette, pretzel bites, or bell pepper strips. The cool, crunchy vegetables provide a nice contrast to the hot, creamy dip.

→ How can I make this dip spicier?

To increase the heat level, add extra buffalo sauce, mix in a pinch of cayenne pepper, or stir in some diced jalapeños. You can also top the dip with sliced fresh chili peppers before baking for an extra kick.