Baked Buffalo Chicken Dip Recipe

4.77 from 47 votes

Baked Buffalo Chicken Dip is a game day staple. This easy recipe is our favorite way to serve up this classic appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings: servings

Combine all ingredients, mixing thoroughly.
16 oz. cream cheese, 4 cups shredded cooked chicken, 1 cup shredded Mexican blend cheese, 1 cup light ranch dressing, 12 oz. Franks RedHot Buffalo Sauce
Pour mixture into a nonstick or sprayed baking dish.
Bake at 350°F for 20-30 minutes, or until fully heated through.

Let the cream cheese sit out until soft, or it leaves lumps in the mix instead of blending in smooth.
Out of rotisserie chicken? Any cooked, shredded chicken works, though canned chicken makes the dip grainy.
Grate the cheese yourself instead of using pre-shredded, or the starch coating keeps it from melting smooth.
Use bottled ranch dressing, not a dry ranch seasoning packet, or the dip turns out thin.
Cut the buffalo sauce in half for a milder dip, or add cayenne or diced jalapeños for more kick.
This dip runs high in sodium between the hot sauce and ranch, so serve smaller portions with plenty of veggies.
Baking straight from the fridge? Add 5 to 10 minutes so the center heats through evenly.
This recipe serves about 8, more of a party spread than a sit-down appetizer.
Leftovers keep for 3 days in an airtight container in the fridge.
Skip the freezer. The cream cheese and ranch separate once thawed, leaving the dip grainy and watery.
Assemble the dip up to a day ahead and bake it right before serving.
Cheddar, blue cheese dressing, and original Frank's RedHot all work in place of what's listed.