Save My neighbor knocked on the door holding an empty casserole dish and asked if I had the recipe. Apparently, the Buffalo Chicken Dip I brought to her Super Bowl party had caused a minor riot at the snack table. I laughed because I almost didn't make it that year, thinking it was too simple to impress anyone. Turns out, the bubbling, golden-topped bowl of spicy, creamy goodness had people hovering over it like moths to a flame. Now it's the one thing I'm asked to bring every single time.
The first time I served this, my brother-in-law scraped the edges of the dish with a chip and declared it better than any wings he'd ever had. My sister rolled her eyes, but I noticed she was the one who snuck back for thirds when she thought no one was looking. There's something about the way the cheese gets crispy around the rim and the sauce stays creamy in the center that makes it impossible to stop. I've since learned to always double the batch, because a single dish has never, ever been enough.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding a subtle roasted flavor that makes the dip taste like you worked harder than you did.
- Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps, or you'll be fighting clumps with your spatula.
- Ranch dressing: This adds tang and creaminess, and I've found that the thicker, refrigerated kind works better than the runny bottled versions.
- Blue cheese dressing: Optional but encouraged, it deepens the flavor and gives that classic Buffalo wing experience, though all ranch works beautifully if blue cheese isn't your thing.
- Shredded cheddar cheese: Sharp cheddar melts into a gloriously stretchy, golden layer on top that everyone fights over.
- Crumbled blue cheese: A little goes a long way, adding pockets of bold, tangy flavor that surprise you with each bite.
- Buffalo hot sauce: Franks RedHot is the classic choice, but feel free to swap in your favorite brand or adjust the amount based on your heat tolerance.
- Chopped green onions: They add a fresh, bright bite that cuts through the richness and makes the dip look a little more elegant than it actually is.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and let it warm up while you gather your ingredients. This is also a good time to pull out your baking dish and make sure your cream cheese is soft enough to blend easily.
- Mix the Creamy Base:
- In a large bowl, combine the cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until the mixture is smooth and no streaks remain. I like using a hand mixer for this because it makes everything velvety, but a sturdy spatula works if you have a little patience.
- Fold in the Good Stuff:
- Stir in the shredded chicken, half the cheddar, and half the blue cheese, making sure everything is evenly coated in that spicy, creamy blend. The chicken should disappear into the sauce so every bite is perfectly balanced.
- Spread and Top:
- Spread the mixture evenly into your baking dish, smoothing the top with the back of a spoon. Sprinkle the remaining cheddar and blue cheese over the surface, creating a generous layer that will bubble and brown beautifully.
- Bake Until Bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the cheese on top turns golden. Your kitchen will smell like a Buffalo wing restaurant, and you'll probably have people wandering in asking when it's ready.
- Cool and Garnish:
- Let the dip cool for about 5 minutes so it thickens slightly and doesn't burn anyone's tongue. Scatter fresh chopped green onions over the top for color and a hint of sharpness.
- Serve and Enjoy:
- Bring it to the table with tortilla chips, celery sticks, or carrot sticks arranged around the dish. Stand back and watch it disappear faster than you thought possible.
Save I once brought this to a quiet book club meeting, thinking it was too casual for the occasion. Within minutes, the conversation shifted from the novel to the dip, and we spent the rest of the night laughing over chips instead of discussing plot twists. It reminded me that good food has a way of turning any gathering into something memorable, even when you're just throwing together ingredients you already had in the fridge.
Choosing Your Chicken
Rotisserie chicken is the ultimate shortcut, giving you tender, flavorful meat without any extra work. I've also used leftover grilled chicken, poached breasts, or even canned chicken in a pinch, and they all work beautifully as long as the chicken is well shredded. The key is to avoid dry, overcooked pieces that won't absorb the sauce, so if you're cooking your own, keep it juicy and don't overcook it.
Heat Level Adjustments
The heat in this dip is easily customizable, so don't be intimidated if you're cooking for a mixed crowd. Start with half the buffalo sauce, taste, and add more until it feels right for your tolerance. I've made milder versions for kids by swapping in a touch of barbecue sauce, and I've cranked up the heat with cayenne and extra hot sauce for friends who live for the burn.
Serving Suggestions and Pairings
While tortilla chips are the classic choice, I've served this with everything from toasted baguette slices to pita chips and even crackers. Celery and carrot sticks add a refreshing crunch and help balance the richness, plus they make you feel a little healthier while you're inhaling cheese. I've also spooned leftovers onto baked potatoes and used it as a topping for nachos, because this dip is ridiculously versatile.
- Keep the dip warm on a low oven setting or in a slow cooker if you're serving it for a long party.
- Pair it with a crisp lager, a chilled white wine, or even a light beer to cut through the richness.
- Always make extra, because people will ask for the recipe and then immediately ask if there's more left.
Save This dip has become my go-to whenever I need to show up with something people will actually remember. It's proof that you don't need complicated recipes to make an impression, just good flavors and a little bit of cheese.
Recipe FAQs
- → Can I make buffalo chicken dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve. You may need to add 5 extra minutes to the baking time if starting from cold.
- → What's the best chicken to use for this dip?
Rotisserie chicken works perfectly and saves time. You can also use leftover cooked chicken breast, poached chicken, or canned chicken in a pinch. Just make sure it's shredded into bite-sized pieces.
- → Can I make this dip less spicy?
Absolutely. Reduce the buffalo sauce to 1/4 cup or use a milder hot sauce. You can also increase the ranch dressing proportionally to maintain the creamy consistency while lowering the heat level.
- → How do I store leftover buffalo chicken dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes or microwave in 30-second intervals until heated through.
- → What are the best dippers for buffalo chicken dip?
Tortilla chips are classic, but celery and carrot sticks add freshness and crunch. Crackers, pita chips, baguette slices, and bell pepper strips also work wonderfully for scooping up this creamy dip.
- → Can I make this in a slow cooker instead?
Yes, combine all ingredients in a slow cooker and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally. This method keeps the dip warm throughout your party.