This Creamy Buffalo Chicken Dip is filled with shredded chicken, savory cheddar cheese, and just the right amount of hot buffalo sauce.
Serve this warm and bubbly buffalo dip with crispy tortilla chips and fresh cut veggies for the big game! It’s like eating Buffalo Wings in a creamy, cheesy dip!
My quick and easy buffalo chicken dip recipe is the perfect party dip! Movie night, New Years, game day… the options for this dip are endless.
Buffalo Chicken Dip
The best thing about this dip is that it’s quickly made with rotisserie chicken! It seriously comes together so quickly. A combination of white cheddar and American cheddar cheese is used for the best melting texture and flavor in this dip.
Here’s the basic list of ingredients you’ll need in order to whip up some Creamy Buffalo Chicken Dip. As always, you can find the full list of ingredients located in the printable recipe card below.
- Rotisserie Chicken – or pre-cooked and shredded chicken
- Frank’s RedHot Wing Sauce – this is what creates that spicy buffalo flavor! Don’t skip it!
- Cream Cheese – full fat works best.
- White Cheddar Cheese
- American Cheddar Cheese
- Ranch Dressing – gives the dip a cool and creamy flavor!
How to Make Buffalo Chicken Dip
I’ll walk you through the steps of how to make this dip. Don’t forget to preheat your oven to 375℉.
In an oven safe skillet (I love to use a smaller 8″ cast iron skillet for this dip), heat the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
Add the shredded chicken and Frank’s RedHot Sauce and bring to a simmer for 3 minutes.
Add Creamy Ingredients
Next, add in softened cream cheese and stir over medium heat until it’s incorporated into the sauce. Remove the skillet from the heat and stir in the ranch dressing.
PRO TIP: It’s helpful if the cream cheese is at room temperature to allow for easy mixing.
Top the chicken dip with the freshly shredded cheese, and bake for 10 minutes or until the dip is bubbly. Turn on the broiler and cook for an additional minute to brown the top of the dip slightly.
Remove from the oven and garnish with chopped green onions.
Recipe Tips and Substitutions
- This recipe can be transferred to a baking dish after warming the chicken, sauce, and cream cheese if you do not have an oven safe skillet.
- Substitute the hot sauce for your favorite salsa for a fun Mexican-flavored twist!
- Use FRESH shredded cheese for this recipe, not pre-shredded! Pre shredded cheese has additives in it to prevent caking that can cause the dip to have a grainy texture when melted.
- You can make Crock Pot Buffalo Chicken Dip by following the instructions first on the stove top, then transferring to a crock pot to melt the cheeses on top until ready to serve.
Make Ahead and Storage
Refrigerate: Once cooled, Buffalo Chicken dip can be stored in fridge for up to 4 days.
Freeze: Not recommended due to the dairy. The texture could be affected by freezing the dip.
Serve with chips, crackers, crusty bread, or celery.
3-4 days in an airtight container.
A combination of cream cheese, cheddar cheese, ranch dressing, Hot Sauce, and a few seasonings.
Sour cream could be used in place of the ranch dressing.
About 2 hours, then it would need to be reheated or refrigerated. It can also be kept in the crock pot on warm safely for about 4 hours.
Buffalo Chicken Inspired Recipes
Buffalo chicken is an iconic flavor combination. Here are a few more tasty recipes you’ve gotta try!
This is a perfectly spicy and creamy buffalo chicken dip that’s crock pot-friendly, and party ready! I hope you love it as much as we do.
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Creamy Buffalo Chicken Dip
Everyone will gather ’round for this creamy dip filled with shredded chicken, cheese and buffalo sauce!
Servings: 8 people
Calories: 333 kcal
- 1 tbsp butter
- 2 tsp garlic, minced
- 2 cups shredded rotisserie chicken
- ¾ cup Frank’s RedHot Wing Sauce
- 8 oz cream cheese
- ½ cup white cheddar cheese, freshly shredded
- ½ cup American cheddar cheese, freshly shredded
- 1 cup ranch dressing
- 2 tbsp green onions, chopped
Preheat the oven to 375 degrees F.
Heat an oven safe skillet over medium heat on the stove top. Melt the butter and sauté the garlic until fragrant, about 30 seconds. Add in the chicken and Frank’s RedHot Sauce and bring to a simmer for 3 minutes.
Add in the cream cheese and stir over medium heat until it’s incorporated into the sauce. Remove the skillet from the heat and stir in the ranch dressing.
Top the chicken dip with the freshly shredded cheese. Bake in the oven for 10 minutes, or until bubbly throughout. Turn on the top broiler and cook an additional minute to brown the top of the dip slightly.
Remove from the oven and garnish with chopped green onions. Serve with crackers, celery, crusty bread, or chips. Enjoy!
Calories: 333kcal | Carbohydrates: 4g | Protein: 8g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1263mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 0.3mg
Keywords: buffalo sauce, Dip, Party Dip
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