Buffalo Chicken Dip
This gooey, mouthwatering dip is a game-day favorite, delivering all the joy of chicken wings, in cheesy, scoopable form. Served straight from oven-to-table, this dish features savory chicken and gooey cheese in a ranch dressing- and hot sauce-spiked sauce. It’s all baked together until golden, bubbly, and perfect for dipping. Simple to prepare and easy to transport, it’s the ideal choice for any gathering, home and away!
This recipe was written for the Arizona Republic.
Here’s what you need for this Buffalo chicken dip
- Chicken. I love the deep, savory flavor of rotisserie chicken in this dip, but you can use any cooked chicken, including poached, baked, and grilled chicken. Note: I recommend white meat chicken as darker meat can produce a greasy dip. You will need approximately 3 to 4 cups of shredded chicken for this recipe. Pro tip: When shredding your chicken, shred it into smaller pieces so it’s easier to scoop.
- Cream cheese. Use block-style, full-fat cream cheese in this dip for the best results. Low-fat cream cheese may separate during baking, and you will end up with a runny, curdled dip.
- Ranch dressing. Store-bought, shelf-stable, bottled ranch dressing is the classic choice for this dip, so choose your favorite variety. I do not recommend refrigerated dressing because it may curdle during baking. If you’re more of a blue cheese dressing fan, you may use that instead.
- Hot sauce. Traditionally, Frank’s RedHot sauce is used to make Buffalo chicken wings, so it’s the natural choice for this dip. You can find Frank’s RedHot in most grocery stores and online. If desired, you may substitute your favorite variety of hot sauce; note that you will need 1 cup.
- Minced garlic. I like minced (dehydrated/dried) garlic in this dip because it delivers a wonderful, toasted garlic flavor (versus pungent fresh garlic). We use 1/2 teaspoon minced garlic to equal one fresh clove. You may also use 1/4 teaspoon garlic powder (1/4 teaspoon garlic powder = 1 fresh clove).
- Cheese. Many Buffalo chicken dips call for both mozzarella and cheddar cheeses, in equal parts. In my opinion, a copious amount of cheddar cheese creates a greasy dip; and this is particularly noticeable as the dish sits and the grease rises to the surface. For that reason, I prefer using a Mexican cheese blend, which is a medley of sharp and melty cheeses, including Monterey Jack, cheddar, Colby, Asadero, and/or Queso Quesadilla cheeses. Brands vary, but all Mexican cheese blends deliver the ideal balance of sharp and gooey, making it the perfect choice for this dip.
- Green onions. Fresh green onions (scallions) add a mild onion flavor and great pop of color. You may also use chives or red onion.
What’s the best baking dish for Buffalo chicken dip? There are no rules when it comes to the baking pan for this dish; it’s not like we’re baking a cake. You can use any 9×9-inch or 2-quart baking dish, or any pan of that approximate size. My only suggestion is that you use a shallow baking dish to make for easier scooping.
Can you make this Buffalo chicken dip in advance? Absolutely, which means this dish is an excellent choice for parties and gatherings, whether you’re hosting or bringing food to a friend’s. To make this dip in advance, prepare it as directed, up until baking. Cover the pan with plastic wrap and refrigerate for up to 2 days. When you’re ready to finish the dish, pull the pan from the refrigerator 30 minutes before baking; this allows the dip to come closer to room temperature, which promotes even cooking and protects your baking dish.
What should you serve with your Buffalo chicken dip? There are many “dippers” to choose from, here are some of my favorites:
- Crackers
- Tortilla chips
- Pretzels
- Corn chip scoops
- Plantain chips
- Vegetables: celery sticks, carrot sticks, cucumber slices, halved sweet mini peppers
- Pita wedges or pita chips
- Baguette, sliced into rounds
How to store leftover Buffalo chicken dip. Cool leftover dip to room temperature, then cover with plastic wrap and refrigerate for up to 3 days. Reheat leftovers in the microwave or cover with aluminum foil and reheat in a 350-degree oven until hot all the way through. I do not recommend freezing Buffalo chicken dip; once frozen and thawed, the cheese mixture loses its creamy, velvety texture.
Consider turning your Buffalo chicken dip into a meal
This Buffalo chicken dip is so fabulous, you might want to turn it into a meal (also a great idea for leftovers). Here are some fun ways to transform this dip into a meal.
- Stuff it into a wrap. Stuff the warm or chilled dip into flour or corn tortillas, or butter/Bibb lettuce leaves.
- Spoon it over rice. Spoon the warm dip over fluffy rice and garnish with fresh cilantro.
- Turn it into a salad. Top your favorite greens with warm or chilled Buffalo chicken dip and add diced tomatoes and cucumber.
Buffalo Chicken Dip
Ingredients
- 8 ounces block-style, full-fat cream cheese, cubed
- 1 cup ranch dressing, or blue cheese dressing
- 1 cup hot sauce, such as Frank’s RedHot
- 1/2 teaspoon minced garlic, or 1/4 teaspoon garlic powder
- 3 to 4 cups shredded cooked chicken, such as rotisserie chicken, or shredded chicken of choice, preferably white meat
- 3 cups shredded Mexican cheese blend, or half shredded mozzarella and half cheddar, divided
- 1/2 cup chopped green onions, divided
Instructions
- Preheat the oven to 350 degrees. Coat 9×9-inch or 2-quart baking dish (or any pan of that approximate size) with cooking spray or a very thin layer of oil.
- In a medium saucepan, combine the cream cheese, ranch dressing, hot sauce, and minced garlic. Set the pan over medium heat and cook until the cream cheese has completely melted, whisking constantly.
- Remove the pan from the heat and fold in the chicken, half of the cheese (1 1/2 cups), and all but 1 tablespoon of the green onions (reserve the rest for garnish).
- Transfer the mixture to the prepared pan and spread out in an even layer. Top with the remaining 1 1/2 cups of cheese.
- Bake for 20 to 30 minutes, until the filling is bubbly and the cheese melts. Note, if you overcook your dip, it will separate, so start checking at the beginning of the suggested cooking time.
- If desired, place the pan under the broiler to get the cheese golden brown. Garnish with the remaining chopped green onions.
- Cool for 5 minutes. Serve with desired dippers.