Buffalo Chicken Dip

This easy Buffalo Chicken Dip dip is the ultimate hot creamy cheesy dip with all the classic flavors of hot buffalo chicken wings. I love to serve it at our Super Bowl party, neighborhood socials, and game and movie nights.  It goes great with corn chips, potato chips, tortilla chips, celery sticks, carrots, and pretzels.

Do you like to entertain?  Hubby and I love to, whether it is just a group of our teenager’s friends or all our neighbors coming over for a few beers and some mouthwatering good appetizer recipes. This delicious dip with all the flavors of buffalo wings goes well with many other yummies!  Have you tried any of my other easy dips? Hubby and I love to have several dips at our shindigs.  Crab Dip, White Queso Dip, Warm Bean Dip, and this dip are just a few of our favorites.  Trust me!  We know how to throw a heck of a party.

Buffalo Chicken Dip Ingredients

• butter
• garlic
• chicken
• hot sauce or buffalo wing sauce (I prefer Franks)
• cream cheese
• ranch
• sour cream
• sharp cheddar cheese
• white cheddar cheese
• green onions (optional)

How to make Buffalo Chicken Dip

Start by cooking some minced garlic in a little bit of butter in a large skillet on the stove top.  Then add the shredded chicken and the hot sauce.  Let it simmer for a few minutes. Add the cream cheese stirring frequently while it melts.  Now remove the skillet from the heat and stir in the ranch dressing and sour cream.

Then spread half of the mixture in a baking dish and sprinkle with half of the shredded cheese. Now spread the rest of the chicken mixture and sprinkle with the rest of the shredded cheese.  Finally, bake until the cheese is all melted and the dip is bubbling on the edges.  I like to turn on the broiler for the last couple of minutes to brown the top lightly.

How to make this dip in a crock pot

This tasty dip works well in a slow cooker too.  After adding the ranch and sour cream to the skillet, instead of transferring it to a casserole dish, transfer it to a crock pot sprayed with nonstick cooking spray.  Spoon half of the chicken mixture into the bottom of the crock pot and top with half of the cheese.  Then top with the remaining chicken mixture and finally with the remaining cheese.  Cook on low for 2-3 hours or until hot and bubbly.

Recipe notes and helpful tips

• We like this Buffalo Chicken Dip Recipe on the medium to hot spectrum. However, you can adjust the heat with a little more or less hot sauce if you desire.
• I love to use Franks Red Hot Sauce, but sometimes we also add a little bit of Cholula Hot Sauce.
• Use rotisserie chicken, canned chicken (Costco’s brand is very good), or poached chicken breasts. Just shred it with a couple of forks.
• If you want to brown the top, turn the broiler on the last couple of minutes of baking but stick around as I have always found broilers unpredictable.
• For even more flavor, crumble the baked dip with blue cheese. Or swap out one of the cheddar cheeses for mozzarella cheese. Try blue cheese dressing in place of the ranch dressing.
• Buffalo Chicken Wing Dip goes well with celery, corn chips, tortilla chips, crostini, crackers, bagel chips, and pretzels.
• Prepare the dish up to 2 days in advance and store it tightly covered in the fridge.  Remove from the refrigerator 30 minutes prior to baking. It may require a few minutes of additional baking time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze first, cool completely, then store in a sturdy freezer container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power.

More dips you will love

7 Layer Dip

Chili Cheese Dip

Shrimp Dip

Crab Dip

Spinach Artichoke Dip

Rotel Dip

Buffalo Dip Recipe

Always a favorite, this cheesy, mouthwatering good Buffalo Chicken Dip is made super easy in either the stove or the crock pot.  Adjust the amount of buffalo sauce to your liking. Serve with fresh veggies, tortilla chips, and pretzels. 

5 from 34 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 10 servings

Calories: 317kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon butter
• 2 cloves garlic minced
• 2 1/2 cups cooked shredded chicken
• 3/4 cup hot sauce like Franks
• 8 ounces cream cheese
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded white cheddar cheese
• chopped green onions optional

Instructions

• Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking dish (or somewhat equivalent-sized dish) with nonstick cooking spray.
• In a large skillet over medium-low heat, melt the butter.  Add the garlic and cook for 1 minute, stirring several times.  Add the chicken and hot sauce and simmer for 3-4 minutes, stirring several times.  Add the cream cheese and stir to melt.
• Remove from the heat and stir in the ranch dressing and sour cream. Season with black pepper to taste.  Spoon half of the chicken mixture into the baking dish.  Sprinkle with half of the cheese.  Spoon the rest of the chicken mixture into the baking dish and sprinkle with the remaining cheese.
• Bake for 12-15 minutes or until the cheese is melted and the dip is bubbly.  If desired, sprinkle with green onions.  Serve with carrot sticks, celery sticks, tortilla chips, and toasted baguette slices.

Notes

• We like this Buffalo Chicken Dip Recipe on the medium to hot spectrum. However, you can adjust the heat with a little more or less hot sauce if you desire.
• I love to use Franks Red Hot Sauce, but sometimes we also add a little bit of Cholula Hot Sauce.
• Use rotisserie chicken, canned chicken (Costco's brand is very good), or poached chicken breasts. Just shred it with a couple of forks.
• If you want to brown the top, turn the broiler on the last couple of minutes of baking but stick around as I have always found broilers unpredictable.
• For even more flavor, crumble the baked dip with blue cheese. Or swap out one of the cheddar cheeses for mozzarella cheese.
• Buffalo Chicken Wing Dip goes well with celery, corn chips, tortilla chips, crostini, crackers, bagel chips, and pretzels.
• Prepare the dish up to 2 days in advance and store it tightly covered in the fridge.  Remove from the refrigerator 30 minutes prior to baking. It may require a few minutes of additional baking time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze first, cool completely, then store in a sturdy freezer container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power.

Nutrition

Calories: 317kcal | Carbohydrates: 4g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 85mg | Sodium: 842mg | Potassium: 178mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 14mg | Calcium: 204mg | Iron: 1mg

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