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Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
Step by step photos and instructions below!
Around the holidays (or any time of year really), I love having an easy recipe for a great appetizer up my sleeve. This one is SO good, and I usually have all the ingredients to make it on hand without a special trip to the store! Everyone who has ever eaten this dip loved the recipe, it’s always a winner.
It’s creamy, a little bit spicy, and has a little bite from the blue cheese. It’s perfect for gatherings, game day, holidays, or any old Tuesday.
You can make it ahead and bake it right before serving if you’d like to!
This does fit in a 1 quart baking dish, but if you are transporting somewhere else, you may wish to use a bigger dish to avoid spillage.
Make my Pulled Pork Nachos for another easy app!
Why this recipe works
- Simple ingredients. Likely ingredients you already have at home, so this is great to pull together when you have unexpected guests.
- Easy to make. No fancy equipment or ingredients, just good old fashioned stuff right here. Double or triple the recipe for bigger groups.
- Perfect for parties. Great to serve on holidays, game days, or anytime you have a crowd.
Kylee’s Notes & FAQs
For easy clean-up and in case of spillage, place a sheet of foil or a baking sheet under the baking dish.
For the chicken – simply use some leftover rotisserie chicken, or poach a couple of chicken breasts until cooked, then shred.
Substititions
- To make this dish less spicy, use less hot sauce.
- You can use hot sauce in place of the buffalo sauce, if desired.
- Use blue cheese dressing instead of ranch.
Making ahead and reheating
This dish is best served fresh from the oven, however, you can make ahead and warm it up. I find it warms up best in the microwave, but if reheating in the oven be sure to cover with foil and cook on low temp to prevent browning on the top.
Adapting for the Slow Cooker
Make the dip as written, reserving the extra cheddar and blue cheese crumbles. Place in a small “dipper” sized crock pot. Heat on low, or keep warm as needed.
About 30 minutes before serving – top with the remaining shredded cheese and blue cheese on top and green onions.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Equipment needed (affliliate link)
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Get Prepped
Preheat the oven to 350 degrees F and prepare a small, 1 quart baking dish for cooking by spraying with non stick spray.
Reserve a small amount of the shredded cheddar cheese and blue cheese crumbles for the top of the dip.
Make the dip
In a large bowl, use an electric mixer on low speed to mix together the shredded chicken, cream cheese, remaining cheddar cheese, remaining blue cheese, hot sauce and ranch dressing.
Spread the dip in the prepared bowl and top with the remaining cheeses and green onions.
Add an extra drizzle of ranch and hot sauce.
Bake
Bake for 20 minutes or until heated throughout.
Serve
Serve with tortilla chips, pretzels and celery sticks.
More delicious appetizers:
- Try these other appetizer recipes:
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Buffalo Chicken Dip Appetizer
Ingredients
- 2 cups chicken cooked shredded
- 8 oz cream cheese softened
- ¼ cup cheddar cheese shredded
- ½ cup blue cheese crumbled
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ¼ cup green onions chopped
Instructions
Get prepped
- Preheat the oven to 350 degrees F and prepare a small, 1 quart baking dish for cooking by spraying with non stick spray.
- Reserve a small amount of the cheddar and blue cheese for the top of the dip.
Make the dip
- In a large bowl, use an electric mixer on low speed to mix together the chicken, cream cheese, remaining cheddar cheese, remaining blue cheese, hot sauce and ranch dressing.
- Spread the dip in the prepared bowl and top with the remaining cheeses and green onions.
- Add an extra drizzle of ranch and hot sauce.
Bake
- Bake for 20 minutes or until heated throughout.
Serve
- Serve with chips, pretzels and celery.
Tips & Notes:
- For easy clean-up and in case of spillage, place a sheet of foil or a baking sheet under the baking dish.
- For the chicken – simply use some leftover rotisserie chicken, or poach a couple of chicken breasts until cooked, then shred.
- Substitutions
- To make this dish less spicy, use less hot sauce.
- You can use hot sauce in place of the buffalo sauce, if desired.
- Use blue cheese dressing instead of ranch.
- This dish is best served fresh from the oven, however, you can make ahead and warm it up. I find it warms up best in the microwave, but if reheating in the oven be sure to cover with foil and cook on low temp to prevent browning on the top.
- Make the dip as written, reserving the extra cheddar and blue cheese crumbles. Place in a small “dipper” sized crock pot. Heat on low, or keep warm as needed.
- About 30 minutes before serving – top with the remaining shredded cheese and blue cheese on top and green onions.
- Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
