Buffalo Chicken Dip Recipe (Appetizer)
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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!
Check out my Mississippi Sin Dip, Hot Corn Dip, or my Instant Pot Spinach Artichoke Dip for more easy, dip ideas!!
If you love buffalo flavor, you should also make Buffalo Chicken Taquitos for a crispy, snackable option.
Step by step photos and instructions below!
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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.
Love Buffalo flavors? Try my Buffalo Chicken Sliders, or my Buffalo Chicken Tenders, too!
Why you’ll love this recipe
- 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.
Equipment needed
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make Buffalo Chicken Dip
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet 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.
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!
More delicious appetizers:
- Easy Queso Dip Recipe (in a skillet)
- Jalapeno Popper Cheese Ball
- Baked Southwestern Egg Rolls
- Scallops with Pineapple Salsa (from Hostess at Heart)
- ALL APPETIZER RECIPES
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Buffalo Chicken Dip Appetizer
Ingredients
- 2 cups chicken cooked shredded
- 8 ounces 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°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 2 cups chicken, 8 ounces cream cheese, remaining ¼ cup cheddar cheese, remaining ½ cup blue cheese, ½ cup buffalo sauce and ½ cup ranch dressing.
- Spread the dip in the prepared bowl and top with the remaining cheeses and ¼ cup 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.
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!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
That looks so tasty. I’m going to do it. I’m in the uk and the only buffalo sauce I can get, apart from supermarket brand, is Franks. Would that be the right one? The supermarket one has a lot of tomato purée in it.
Franks is a good one!