Buffalo Chicken Dip Recipe The Cookie Rookie

What’s in this Buffalo Chicken Dip recipe?

This creamy, cheesy dip tastes just like the best buffalo chicken wings. Before I started this site, my friend Kathryn made it for a party, and taught me how to make it. We still joke that this recipe is what got me hooked on cooking. With just a few ingredients and couple of quick steps, you’ll have an easy party dip that is sure to be the hit at any get together.

Cream Cheese: This is the base of the dip. I recommend sticking to regular cream cheese, because low-fat versions will make the texture runnier. Let it soften before using it. Shredded Chicken: Use pre-cooked, shredded chicken for this buffalo dip. You can either make it yourself ahead of time, or use a rotisserie chicken to speed up the process. Cheese: I recommend using Mexican blend shredded cheese. You can also use different types of cheese, like pepper jack, Colby, or cheddar. Grating your own cheese will give you the best results. Ranch: Ranch dressing is the perfect complement to buffalo flavor! I used a light dressing, but you can use a regular ranch, or substitute buttermilk or blue cheese dressing. Frank’s RedHot: This classic hot buffalo sauce is a must for the best buffalo chicken dip, although you could substitute it for a different brand or version if you prefer.

Notes from the Test Kitchen

I really like to use shredded rotisserie chicken in this recipe. I’ve seen lots of recipes use canned chunk chicken, shredded, and I don’t recommend it the same way. The higher quality ingredients, the better flavor. It will do in a pinch, but if you have time, don’t take the short cut.

Easy Buffalo Dip Variations

If you’re looking to change up this buffalo ranch chicken dip, here are a few fun and simple changes we have made over the years:

Leave out the chicken to make a meatless, vegetarian-friendly dip. This also makes a great veggie dip when made without meat! Replace the chicken with ground beef or chorizo–just make sure it’s fully cooked before adding it in. Mix in blue cheese and celery bits to add some crunch, texture, and an extra burst of flavor.

Serving Suggestions

Chips are always the perfect thing to serve with dips, and this baked buffalo chicken dip is no exception. I like serving this with plenty of tortilla chips, ideally something that won’t break and crumble when you go in for a heavy dip. For some freshness, I also like to serve this dip alongside some sliced veggies such as carrot sticks, celery, or bell peppers. The celery sticks are perfect for this, to go with that buffalo wing flavor. If making a wide array of appetizers for game day, some others we always turn to are our baked chicken wings, ham and cheese pinwheels, white queso, and chicken tacos.

How to Make Ahead

Since this buffalo chicken dip only requires mixing and heating, you don’t need to do much prep to make it ahead of time. However, you can combine ingredients in a baking dish, cover and keep it in the fridge, then bake just before serving. Add 5-10 minutes to baking time if heating straight from the fridge. If you are cooking your own chicken, I recommend doing that ahead of time as well. I also love to buy a cooked rotisserie chicken from the grocery store and shred at home. Super easy and saves a ton of time.

How to Store and Reheat

Store leftover buffalo dip in an airtight container, or cover the dish tightly with plastic wrap/aluminum foil. Keep it in the refrigerator up to 3 days. It can be eaten cold or reheated. To reheat, place the dip in the oven at 350°F until fully heated through.

How to Make Buffalo Chicken Dip Step by Step

Combine the Ingredients: Combine 16 ounces (2 bricks) of cream cheese, 4 cups of shredded cooked chicken, 1 cup of shredded Mexican blend cheese, 1 cup of light ranch dressing, and 12 ounces (1 bottle) Franks RedHot Buffalo Sauce. Bake the Dip: Pour mixture into a nonstick or sprayed baking dish. Bake at 350°F for 20-30 minutes, or until fully heated through.