Buffalo Chicken Dip is a party favorite! Made with shredded chicken, cream cheese, ranch, and buffalo sauce, this dip could not be easier and is insanely delicious!
This Buffalo Chicken Dip is AMAZING, I mean it’s pretty addictive so be warned. If you love buffalo wings you are going to love this dip, it has all the classic flavors but it’s super creamy, cheesy and comforting and goes down a storm at parties.
There are so many versions of this dip floating about the internet but I haven’t come across one as easy or delicious as this and you only need 5 ingredients to make it.
Ingredients to Make Buffalo Chicken Dip
- Shredded chicken
- Cream cheese
- Mexican blend cheese
- Frank’s redhot buffalo sauce
- Ranch dressing
The hot sauce is super important in this recipe it’s what gives this dip the classic buffalo flavor and the perfect spicy kick. You could use the original hot sauce but if possible go for buffalo!
How to Make the Easiest Buffalo Chicken Dip
- Mix all ingredients together in a large bowl and stir until thoroughly combined.
- Transfer to a prepared baking dish and bake for 20-30 minutes, serve warm.
What to Serve with Buffalo Chicken Dip?
Chips always go down well served with dips and this one is no exception. For some freshness, I also like to serve this dip alongside some sliced veggies such as carrot sticks, celery or bell peppers.
Just add your chips, crackers and veggies to separate bowls and let everyone help themselves!
Can I Prepare this Dip in Advance?
Yes! This dip is super easy to prep ahead just mix everything together and add to a baking dish. Cover the dish with foil or plastic wrap and store it in the fridge until you are ready to bake.
Top Tip: If you have leftovers then you can store it in the fridge for 2-3 days and reheat as needed or eat cold. I don’t recommend freezing this dip as dairy does not freeze well and can curdle and split.
Top Tips for Making Buffalo Chicken Dip
- Use a rotisserie chicken to make things super simple and easy
- You can use regular cheddar instead of a Mexican blend
- make sure to grate your own cheese as pre-grated as added starch and will change the texture and flavor of this dip
- Use a good quality cream cheese for best results (cheaper brands can be too runny)
- I used a light ranch dressing but you can use regular if you don’t have it
- Don’t sub the ranch dressing for dry ranch seasoning (important)
- Go for low fat and lighter versions of cheese, cream cheese and ranch if you’d like to make this whole dip lighter
More Delicious and Easy Dips You Might Like:
- Crockpot Spinach Dip
- Garlic Herb Tomato Goat Cheese Dip
- Loaded Rotel Dip (Velveeta Cheese Dip)
- Black Bean and Corn Mexican Dip
Ingredients
- 2 pkgs cream cheese or light cream cheese
- 3-4 cups shredded chicken (leftover roast chicken or use rotisserie)
- 1 cup mexican blend cheese
- 1 cup light ranch
- 1 bottle franks red hot buffalo sauce or original
Instructions
- mix all of the ingredients together...mixing thoroughly
- pour mixture into a non-stick or sprayed baking dish
- bake at 350F for 20-30 minutes, depending on thickness of dish.
Notes
- Use a rotisserie chicken to make things super simple and easy
- You can use regular cheddar instead of a Mexican blend
- make sure to grate your own cheese as pre-grated as added starch and will change the texture and flavor of this dip
- Use a good quality cream cheese for best results (cheaper brands can be too runny)
- I used a light ranch dressing but you can use regular if you don't have it
- Don't sub the ranch dressing for dry ranch seasoning (important)
- Go for low fat and lighter versions of cheese, cream cheese and ranch if you'd like to make this whole dip lighter
Lynn Rine
I make mine in a crockpot…great for taking to a party!
becky
i’ll have to try that. that sounds like it would be super easy and very good. and would stay warm that way for parties!
Theresa Henson
what size bottle of Franks? the stores have 3 sizes……
becky gall hardin
The “regular” size…I’m guessing the medium size at the store. Hope that helps!
jamie
the hot sauce size depends on how spicy you want your dip.
also if you like replace the mexican cheese with velveeta melts perfectly n really good.
Erin
What temp do you bake this at?
becky gall hardin
Wow I’m sorry!! 350F. Thanks for catching that!
Erin
Thanks! I assumed it was probably 350F.
I made it last night for the Superbowl. It was SO good! I’m secretively glad I took it to a party because otherwise I would have eaten half of it myself in one sitting.
Thanks for sharing!
becky gall hardin
so glad you loved it!! thanks again for commenting and for stopping by :) (and for understanding that I forgot to include one of the most important parts of the recipe! ha)
Sarah Henry
Can I cook this in a crockpot?
Becky Hardin
I’ve never cooked it in a crockpot, but I’m sure you could. You would want to have all the ingredients mixed together well and then put in the crockpot on high until its melty, and then on low while you serve it. I would think on high for about an hour but that’s a guess. Hope you love it!
Katerina @ diethood .com
Oh my, this looks incredible!! I bet it tastes amaaazing!!
Dawn Bradt
us Buffalonians use BlueCheese not ranch.
Chelsea
This dip is AMAZING! Sooo yummy! Thanks for sharing!
lauren kelly
This is my absolute favorite! I ate in last week for dinner :)
Cheryl S
It’s not a party without this dip! Delicious and so flavorful!
Jennifer
I make this dip all the time!! Everyone always loves it!
Becky Hardin
It’s my all-time fave!