Easy Buffalo Chicken Dip

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Feature photo and closeup of dipping a celery stick into warm gooey buffalo chicken dip served in a square 8" x 8" glass baking dish. In the background you can see a hint of red pepper and celery slices in the background.

This Buffalo Chicken Dip is easy to make and great for Game Day and gatherings.

If you love buffalo chicken wings you’ll love this dip. There are many versions of this dip on the web and different ways to make it.

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Buffalo Chicken Dip – Video

YouTube video

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Some recipes call for layering the ingredients. Others use canned chicken. And there’s a big debate on whether or not to use fresh blue cheese crumbles and do away with the ranch.

Honestly, I’ve made this dip quite a few different ways before deciding on these amounts and ingredients.

My family doesn’t like it too spicy and some recipes call for a full cup of hot sauce. And we only like a little blue cheese taste in the mix.

This delicious dip can be served with several dippers from celery to pita chips! Check out the recipe below.

Related: Two more quick and easy appetizer recipes to try… Mild Baked Jalapeño Poppers & Creamy Spinach Dip.

Tips For Making The Best Buffalo Chicken Dip

  1. Use any chicken you have on hand. Canned, Baked, and shredded or Rotisserie, I’ve tried all of them and they all work for this recipe. I do prefer baking two chicken breasts in the oven to get the most tender and moist chicken for this dip. The best way I’ve found to ensure that the chicken doesn’t dry out while baking is to evenly coat it with a couple of tablespoons of Hellman’s Mayonnaise. Bake the chicken in a shallow Pyrex baking dish at 425 degrees for 20 minutes. (25-30 minutes for thicker pieces) until the internal temperature reaches 165°F.
  2. Make more! Seriously this recipe makes enough for about 6-8 people and it goes fast.
  3. Serve warm with celery, carrot sticks, red pepper slices, bagel crisps, pita chips, or tortilla chips. Anything goes here.
  4. If you do have any left over you can refrigerate and warm up the next day in the microwave. It tastes even better the next day in my opinion.
  5. You can also make this dish ahead and refrigerate. Just assemble but don’t bake (steps 1-5 in the recipe direction) then cover with plastic wrap and store in the refrigerator.
Vertical photo - pinnable image to save to you Pinterest recipe boards to come back to this easy appetizer recipe later. The closeup photo shows a small rib of celery being dipped into warm gooey buffalo chicken dip. This colorful photo shows the golden color of the dip and pops of green with the green onion garnish with celery for dipping in the background.
If you love this easy appetizer, Pin the image above to your Pinterest boards to come back to this recipe later!

Easy Buffalo Chicken Dip

Course

Appetizer

Prep Time

25 min.

Cook/bake time

30 min.

Servings

6-8

Here's What You'll Need

8″ x 8″ Pyrex Baking Dish or Pie Plate

INGREDIENTS

2 Cups Cooked/Shredded Chicken (see TIPS section above)
1/4 Cup Hot Sauce (I use Frank’s RedHot Original Cayenne Pepper Sauce)
1/3 Cup Chunky Blue Cheese Dressing
1/3 Cup Ranch Dressing
1-1/2 Cups of Finely Shredded Colby Jack Cheese
1 (8 oz. Package) Cream Cheese (softened)

Directions

1. Finely chop or shred your cooked chicken.
Prep photo of the chicken, cheese and other ingredients being mixed in a small white bowl in the foreground to make an easy buffalo chicken dip. In the background is a clear 8-inch square serving dish with a layer of cream cheese coating the bottom.
2. In a mix bowl combine cooked chicken, hot sauce, blue cheese dressing, ranch dressing, and 1 cup of shredded cheese.
3. Spread softened cream cheese evenly across the bottom of a 8″ x 8″ glass baking dish.
4. Pour chicken mixture over the cream cheese layer and spread out evenly.
Photo of a clear baking dish of buffalo chicken dip before going into the oven, topped with cheese!
5. Top with the remaining 1/2 cup of shredded cheese.
Feature photo of buffalo chicken dip garnished with green onion and served in a square 8" x 8" glass baking dish. In the background you can see a dish of red pepper and celery slices.
6. Bake at 350-degrees for 30 minutes (or until bubbly hot). Serve warm and enjoy!

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