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Sunday football at my house isn’t complete without three things: good company, cold drinks, and my famous Buffalo chicken dip bubbling away in the oven. This recipe started as a happy accident years ago when I threw together some leftover chicken, cream cheese, and Frank’s RedHot sauce—next thing I knew, my friends were scraping the baking dish clean with crackers! Now it’s the dish everyone begs me to bring to potlucks. What I love most (besides the spicy, cheesy goodness) is how effortless it is—20 minutes of prep, and you’ve got a crowd-pleasing appetizer that vanishes faster than you can say “touchdown.” Whether it’s game day or just a Tuesday night craving, this Buffalo chicken dip brings people together in the best way.
Why You’ll Love This Buffalo Chicken Dip
Trust me, once you make this dip, it’ll become your go-to for every gathering—heck, you might even start craving it on random weeknights like I do! Here’s why it’s a winner:
- Spicy, cheesy perfection: The combo of Frank’s hot sauce and melted cheddar gives that addictive kick everyone loves (my brother once ate half the batch before our guests arrived—oops!).
- Foolproof easy: Five minutes of mixing, then let the oven do the work. No fancy skills needed!
- Game day magic: It stays warm in a crock-pot, so you’re not stuck in the kitchen during the big play.
- Totally customizable: Swap Greek yogurt for cream cheese to lighten it up, or go wild with extra toppings.
Seriously, this dip disappears faster than chips at a tailgate. Even my picky niece—who usually hates anything “spicy”—always comes back for seconds.
Buffalo Chicken Dip Ingredients
Here’s what you’ll need to make the most addictive Buffalo chicken dip this side of a sports bar (and yes, every single thing matters!):
- 2 cups shredded cooked chicken: I use leftovers from a rotisserie chicken—it’s juicy and saves SO much time. No shame in the store-bought shortcut here!
- 8 oz cream cheese, softened: Leave it out for an hour before mixing. Cold cream cheese = lumpy dip, and nobody wants that.
- 1/2 cup Frank’s RedHot sauce: Non-negotiable! This brand has the perfect tang. Want less heat? Start with 1/4 cup and taste.
- 1/2 cup ranch dressing: Hidden Valley’s my go-to, but blue cheese lovers can swap it—I won’t tell.
- 1 cup shredded cheddar cheese: Mild or sharp, your call. Buy blocks and shred them yourself for meltier goodness.
- 1/2 cup Greek yogurt (optional): My high-protein hack when I’m pretending this is health food. Makes it extra creamy too.
Grab some sturdy chips or celery sticks for dipping—this stuff’s too good to waste on flimsy crackers!
How to Make Buffalo Chicken Dip
Alright, let’s get this party dip going! I promise, it’s so easy you could practically make it with your eyes closed (though maybe don’t try that with hot sauce involved). Here’s how I whip up my Buffalo chicken dip every time—whether I’m feeding a crowd or just my very hungry self.
Oven Method
First things first: crank that oven to 350°F (175°C) so it’s ready when you are. Now grab a big mixing bowl—trust me, you don’t want to skimp on size here. Throw in your softened cream cheese (no microwaving to soften it, please—that always ends in a melty mess!), ranch dressing, and Frank’s. Stir like crazy until it’s smooth as butter. Now fold in that shredded chicken and cheddar cheese—don’t overmix, or you’ll turn your chicken into mush. Spread it all into a greased baking dish (I use a 9-inch pie dish because it looks cute on the table) and pop it in the oven for 20 minutes. You’ll know it’s done when the edges are bubbling and the top gets those golden-brown spots. Let it sit for 5 minutes—I know it’s hard to wait, but this keeps it from becoming lava!
Crock-Pot Method
Got a big game day crowd? Break out the crock-pot! Dump all the ingredients straight into the pot (yep, no pre-mixing needed—lazy wins sometimes). Set it to LOW for 2 hours, stirring once halfway through. The beauty? It stays warm for hours, so no rushing to pull it out during halftime. Pro tip: Lay a paper towel under the lid to catch condensation—soggy dip is a tragedy we won’t allow!
However you make it, serve this bad boy with sturdy tortilla chips, celery sticks, or even toasted baguette slices. Watch out—it disappears faster than a Hail Mary pass!
Tips for the Best Buffalo Chicken Dip
After making this dip more times than I can count (my friends call me the Buffalo Chicken Dip Queen—no joke!), I’ve picked up some foolproof tricks to make it absolutely perfect every time:
- Rotisserie chicken is your MVP: Saves you from boiling and shredding chicken yourself. Grab one from the store—the seasoning adds bonus flavor too!
- Tweak the heat to your crowd: Start with 1/4 cup Frank’s if you’re nervous, then add more after mixing. My aunt likes it “mild,” so I set aside a small bowl for her before adding extra hot sauce to the rest.
- Let it rest! I know it’s tempting to dive right in, but 5-10 minutes out of the oven lets the flavors meld and saves your tongue from third-degree burns.
- Meal planning hack: Mix everything (except cheese) the night before game day. Just pop it in the oven with the shredded cheddar on top when guests arrive—easy peasy.
Oh, and a bonus tip? Double the batch. Always. Because when this stuff disappears before kickoff (and it will), you’ll be glad you did!
Buffalo Chicken Dip Variations
One of the best things about this Buffalo chicken dip? It’s like a culinary mood ring—you can tweak it to match whatever you’re craving! Here’s how I play with the recipe when I’m feeling creative:
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- High-protein power-up: Replace half the cream cheese with Greek yogurt (I use Fage 5%). You get all the creaminess plus bonus protein—perfect when I’m doing meal planning for a healthier week.
Blue cheese rebellion: Swap ranch dressing for chunky blue cheese dressing and sprinkle extra crumbles on top. My Buffalo Bills-fan neighbors demand this version!
- Gluten-free game changer: Use gluten-free ranch (or make your own) to keep it celiac-friendly. Serve with celery sticks instead of chips.
- Sous-vide secret: If you’ve got a sous-vide precision cooker, cook chicken breasts at 145°F for 2 hours before shredding—so tender it melts into the dip!
- Smoky twist: Add a teaspoon of smoked paprika or chipotle hot sauce for depth. Game changer during fall tailgates!
The fun never stops with this recipe—sometimes I think I’ve invented every possible variation, then someone suggests something new at our next potluck!
Serving and Storage Tips
Listen, this Buffalo chicken dip deserves the perfect partners in crime! I always serve it with sturdy tortilla chips (the kind that can scoop up a mountain of dip without snapping), crisp celery sticks, or carrot coins for my veggie-loving friends. Hot tip: arrange everything on a big platter with the warm dip right in the center—it disappears twice as fast!
Got leftovers? (Rare in my house, but it happens!) Let the dip cool completely, then stash it in an airtight container in the fridge for up to 3 days. When the craving hits again, microwave small portions at 50% power, stirring every 30 seconds until creamy. Or bake at 350°F for 10 minutes if you want that fresh-from-the-oven bubbly top again. Trust me, midnight snack victories never tasted so good!
Buffalo Chicken Dip FAQs
Wondering about my famous Buffalo chicken dip? Here are the questions I get asked all the time—plus my hard-earned answers after years of tweaking this recipe:
Can I make Buffalo chicken dip ahead of time?
Absolutely! I do this for every game day. Mix everything (except the shredded cheddar), cover, and refrigerate overnight. When you’re ready, sprinkle the cheese on top and bake as usual—just add 5 extra minutes since it’s going in cold. The flavors actually get even better after mingling overnight!
Is Buffalo chicken dip gluten-free?
It can be! Use gluten-free ranch dressing and check that your hot sauce is GF (Frank’s RedHot is!). Serve with veggie sticks or gluten-free chips. My sister has celiac, so this is how I make it for family gatherings—no one even notices the difference.
How can I make it less spicy?
Easy fixes: Start with 1/4 cup Frank’s instead of 1/2 cup—you can always add more later. Mix in an extra 2 oz cream cheese or some Greek yogurt to cool it down. If it’s still too hot for some guests (looking at you, Mom), keep a little bowl of plain ranch on the side for dipping.
Can I use canned chicken?
I won’t lie—I’ve done it in a pinch! Drain it well and shred it with forks first. But for the best texture? Grab a rotisserie chicken or cook breasts in your sous-vide precision cooker. The dip tastes SO much better with real shredded chicken.
What’s the best cheese to use?
Sharp cheddar is my go-to for that perfect melt, but pepper jack adds a fun kick! Pre-shredded bags work in a hurry, but blocks you shred yourself melt smoother. Once I even used half cheddar, half smoked gouda—total game changer!
Nutritional Information
Okay, let’s be real—this Buffalo chicken dip isn’t exactly health food (though I firmly believe joy counts as nutrition too!). These estimates are based on my standard recipe with regular ingredients—your mileage may vary if you tweak things. Per serving (about ½ cup): roughly 250 calories, 18g fat, 15g protein, and 5g carbs. Swap in Greek yogurt or light cheese? You’ll save some calories without sacrificing that addictive creamy texture. Now go enjoy that spicy, cheesy goodness guilt-free—life’s too short to skip the good stuff!
PrintBuffalo Chicken Dip
A spicy, cheesy dip perfect for game day, made with chicken, cream cheese, and Frank’s hot sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1/2 cup Frank’s RedHot sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt (optional for high-protein version)
Instructions
- Preheat oven to 350°F (175°C).
- Mix chicken, cream cheese, hot sauce, ranch dressing, and cheddar cheese in a bowl.
- Transfer mixture to a baking dish and bake for 20 minutes.
- Serve warm with chips or vegetables.
Notes
- For a crock-pot version, cook on low for 2 hours.
- Use Greek yogurt instead of cream cheese for a high-protein option.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg