Buffalo Chicken Dip made with tender chicken, ranch, cream cheese, and cheddar. Creamy, spicy, and perfect for game day or potlucks!
Let me set the scene: It was a Sunday. Football was on. The kitchen? A disaster. We had friends coming over, and I realized—mid-chaos—I had nothing prepared.
I opened the fridge and stared at the random leftovers like they were going to solve the problem themselves. Leftover chicken? Check. Ranch? Check. Cream cheese? Of course (I always have cream cheese). And a half-used bottle of hot sauce tucked behind the milk.
And just like that, Buffalo Chicken Dip was born.
I wish I could say I had some fancy recipe passed down from generations, but nope—it was pure, desperate throw-it-all-together-and-hope magic. And you know what? It worked.
That dip was devoured before halftime. People were asking for the recipe. Honestly, I was as surprised as they were. Since then? It’s been the must-make dish for every game night, potluck, and last-minute get-together at my house.
And now, I’m sharing it with you—because everyone needs a fail-proof, cheesy, spicy dip that disappears faster than it cools.
Why You’ll Love This Buffalo Chicken Dip Recipe?
- Foolproof: Seriously, you can’t mess this up. Toss it together and it just works.
- Crowd-Pleaser: Creamy, cheesy, and just the right kick of heat—everyone loves it.
- Minimal Ingredients: Only a handful of pantry staples (and no, you don’t need anything fancy).
- Versatile: Serve it hot or cold, mild or spicy. Perfect with chips, celery, or even pretzels.
- Perfect for Parties: Feeds a crowd and always gets compliments.
Ingredient Notes:
Let’s break this down so you can tweak it to your heart’s content:
- Chicken: Canned chicken works in a pinch, but shredded rotisserie chicken? Game-changer. It’s juicy, flavorful, and effortless.
- Hot Sauce: Frank’s RedHot is the classic pick, but any buffalo sauce will work. If you’re heat-sensitive, try a mild buffalo blend.
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. Trust me, it makes a difference.
- Ranch Dressing: Cool and tangy, balancing the heat beautifully. Want to get bold? Swap it for blue cheese dressing.
- Cheddar Cheese: Sharp cheddar adds a rich bite, but you could also mix in Monterey Jack for extra gooeyness.
- Celery & Crackers: Because dips need a crunch, right?
Pro Tip: If you want it extra spicy, add a pinch of cayenne. If you’re feeding spice-wary folks, just dial back the hot sauce a touch.
How To Make Buffalo Chicken Dip?
You won’t believe how easy this is—it’s almost too simple.
Step 1. Gather Your Ingredients:
Drain the chicken if using canned, or shred your rotisserie chicken. Soften the cream cheese to avoid those frustrating lumps.
Step 2. Heat the Chicken & Hot Sauce:
In a skillet, heat the chicken and buffalo sauce over medium heat for 3-5 minutes. This step lets the chicken soak up all that spicy, tangy goodness.
Step 3. Add the Cream Cheese & Ranch:
Next, stir in the softened cream cheese and ranch dressing. Keep stirring until the cream cheese melts into the mixture. It’ll start to look dreamy and smooth—exactly what you want.
Step 4. Mix in the Cheese:
Now, toss in ½ cup of shredded cheddar. Let it melt right into the dip for extra creaminess.
Step 5. Transfer to the Slow Cooker (Or Baking Dish):
Pour everything into your slow cooker or a baking dish. Sprinkle the remaining cheddar cheese on top.
Want To Save This Recipe?
Step 6. Cook Until Bubbly:
- Slow Cooker: Cover and cook on low for 35 minutes until bubbly.
- Oven: Bake uncovered at 350°F for 25 minutes or until golden and bubbling.
Step 7. Serve Hot:
Serve it straight from the slow cooker or dish with celery sticks, tortilla chips, or crackers. Bonus points if you sprinkle chopped green onions or a drizzle of extra hot sauce on top!
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in the microwave or oven until hot and bubbly.
Pro Tip: Add a splash of ranch or cream cheese when reheating to keep it creamy!
Variations and Substitutions:
Want to make it your own? Here are some fun ideas:
- Spicy Version: Add diced jalapeños or a dash of cayenne pepper.
- Milder Version: Use half the hot sauce and double the ranch for a milder kick.
- Extra Cheesy: Mix in mozzarella or Colby Jack for an even richer dip.
- Meat Swap: Swap chicken for shredded turkey—perfect for post-holiday leftovers.
- Healthier Twist: Try Greek yogurt instead of cream cheese for a lighter version.
What to Serve with Buffalo Chicken Dip?
This dip pairs perfectly with just about everything:
- Celery Sticks: Cool and crisp, balancing the heat.
- Carrot Sticks: Sweet and crunchy.
- Tortilla Chips: The classic party choice.
- Baguette Slices: Toasted and perfect for scooping.
- Pretzel Bites: Soft pretzels + spicy dip = heaven.
- Bell Pepper Slices: For a low-carb crunch.
Frequently Asked Questions:
Can I Make This Ahead of Time?
Yes! Prep it the day before, cover, and chill. Bake when ready to serve.
What If I Don’t Have a Slow Cooker?
No worries! A baking dish works perfectly—just bake at 350°F for 25 minutes.
How Can I Make This Dip Extra Creamy?
Add an extra 2 oz of cream cheese or a splash of heavy cream before baking.
Look, I’m not saying this Buffalo Chicken Dip will steal the spotlight at your next party—but I’m also not not saying that.
It’s creamy. Cheesy. Spicy. Perfectly addictive. And ridiculously easy to make.
So the next time you’re hosting (or just need a snack for yourself—no judgment!), give this recipe a try. And hey, if you do, let me know how it goes! Snap a pic, tag me on Instagram, and tell me what you served it with. I love seeing your kitchen wins!
Happy snacking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Chicken Dip
Ingredients
- 2 10 oz cans chunk chicken, drained
- ¾ cup hot pepper sauce e.g., Frank’s RedHot
- 2 8 oz packages cream cheese, softened
- 1 cup ranch dressing
- 1 ½ cups shredded cheddar cheese
- 1 bunch celery cut into 4-inch sticks
- 1 8 oz box chicken-flavored crackers
Instructions
Prepare the Chicken:
- Drain the canned chicken thoroughly and place it in a skillet over medium heat. Add the hot pepper sauce and stir. Cook the mixture for 3-5 minutes, allowing the chicken to absorb the sauce.
Incorporate the Cream Cheese and Ranch Dressing:
- Reduce the heat to low and stir in the softened cream cheese and ranch dressing. Continue stirring for 3-5 minutes until the mixture becomes creamy and fully blended.
Add the Cheddar Cheese:
- Once the base is smooth, mix in ½ cup of the shredded cheddar cheese. Stir gently until the cheese melts into the dip, enhancing the creamy texture.
Transfer to a Slow Cooker or Baking Dish:
- Pour the chicken mixture into a slow cooker or a baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top for a bubbly, cheesy finish.
Cook Until Heated Through:
- Slow Cooker: Cover and cook on low for 35 minutes until the dip is hot and bubbly.
- Oven: If using a baking dish, preheat the oven to 350°F (175°C) and bake uncovered for 25 minutes or until the top is golden and bubbly.
Serve Immediately:
- Once fully heated, serve the Buffalo Chicken Dip warm with celery sticks, crackers, or tortilla chips.
Notes
- Ensure the ranch dressing and hot sauce are labeled gluten-free.
- Substitute chicken-flavored crackers with gluten-free tortilla chips, cucumber slices, or gluten-free pretzels.
- Confirm the cheddar cheese and cream cheese are gluten-free certified brands.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
