Easy Buffalo Chicken Dip, Creamy and Cheesy

A bubbling dish of Buffalo Chicken Dip can turn a crowded snack table into the place everyone gathers first. This creamy, cheesy appetizer combines shredded chicken, ranch dressing, hot sauce, cream cheese, mozzarella, and cheddar in one baking dish.

The sauce warms until smooth, the cheese melts over the top, and a short broil creates a golden finish. You can serve it with tortilla chips, crackers, celery sticks, carrot sticks, pita bread, or sliced baguette. Prepare the dip ahead, refrigerate it before baking, and bring it out warm for game days, parties, potlucks, and casual gatherings. Each scoop carries tender chicken, creamy sauce, and melted cheese.

Why You’ll Love This Recipe

• Creamy and cheesy: Cream cheese, mozzarella, and cheddar create a rich texture.
• Easy to prepare: The chicken and sauce come together with simple steps.
• Perfect for parties: This dip is easy to scoop and share.
• Make-ahead friendly: You can prepare the dip ahead and refrigerate it before baking.
• Easy to customize: Adjust the hot sauce or switch the dressing to suit your taste.
• Great with simple dippers: Serve it with chips, crackers, vegetables, or bread.

Tools You’ll Need

You only need a few basic tools.

• Large pot: Use the pot for cooking the chicken.
• Medium saucepan: Warm the creamy buffalo sauce in the saucepan.
• Whisk: A whisk helps create a smooth sauce.
• 9×9-inch baking dish: Use the dish for baking and serving.
• Mixing spoon: Combine the chicken, sauce, and cheese with a sturdy spoon.

Ingredients

For the Buffalo Chicken Dip

• 3 large boneless, skinless chicken breasts, boiled and shredded. The chicken forms the base of the dip.
• 8 ounces cream cheese, cubed. Cream cheese creates the creamy texture.
• 1 cup ranch dressing. Use homemade or your favorite store-bought ranch.
• 1 cup hot sauce. Frank’s RedHot is used in the original recipe.
• 1 teaspoon freshly ground black pepper. Adds seasoning.
• 1 teaspoon garlic powder. Adds savory flavor.
• ½ cup chopped green onion. Adds freshness and color.
• 1½ cups shredded mozzarella cheese, divided. Mozzarella melts smoothly.
• 1½ cups shredded cheddar cheese, divided. Cheddar adds extra flavor and a golden topping.

How To Make Buffalo Chicken Dip

1. Cook and Shred the Chicken : Bring a large pot of water to a boil over high heat. Add the chicken breasts and allow the water to return to a boil. Remove the pot from the heat, cover it tightly with a lid, and let the chicken poach for about 25 minutes, or until fully cooked through. Transfer the chicken to a plate and let it cool enough to handle. Shred the chicken using two forks or your hands. For a quicker option, use about 4 cups of cooked, shredded rotisserie chicken instead.
2. Prepare the Oven and Baking Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set it aside.
3. Make the Buffalo Sauce: Add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder to a medium saucepan. Warm the mixture over medium-low heat, whisking frequently until the cream cheese has completely melted and the sauce is smooth and creamy. Keep the heat moderate to prevent the mixture from sticking or scorching. Remove the saucepan from the heat.
4. Combine the Dip: Add the shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the warm buffalo sauce. Stir until the chicken and cheeses are evenly distributed and everything is well coated in the creamy sauce. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and cheddar evenly over the top.
5. Bake the Dip: Bake for 20–30 minutes, or until the cheese is completely melted and the edges of the dip are hot and bubbling. Switch the oven to broil and broil for another 2–3 minutes, or until the cheese on top is lightly golden and bubbly. Watch the dip closely during broiling because the cheese can brown very quickly.
6. Cool and Serve: Remove the dip from the oven and let it cool slightly before serving. Serve warm with tortilla chips, crackers, celery sticks, carrots, sweet peppers, pita bread, or sliced baguette.

Perfect Pairings

Buffalo Chicken Dip works with plenty of easy dippers.

• Tortilla chips add plenty of crunch.
• Crackers make the dip easy to scoop.
• Celery sticks add a fresh contrast.
• Carrot sticks bring a little sweetness.
• Mini sweet peppers work well for dipping.
• Pita bread or sliced baguette make the dip more filling.

Make It Yours

Dressing swap: Blue cheese dressing can replace ranch dressing. [suggested substitution, untested]
Cheese swap: Jack cheese, blue cheese crumbles, or feta can replace some of the mozzarella or cheddar. [suggested substitution, untested]
Green onion addition: Add extra green onions for a fresher finish.
Heat level: Adjust the amount of hot sauce to make the dip milder or spicier.
Leftover idea: Serve leftovers wrapped in a tortilla with your favorite greens

Buffalo Chicken Dip

This Buffalo Chicken Dip combines shredded chicken, ranch dressing, hot sauce, cream cheese, mozzarella, and cheddar into a warm, cheesy appetizer. Bake it until bubbly and golden, then serve it with tortilla chips, crackers, vegetables, or bread. This easy Buffalo Chicken Dip works for game days, parties, potlucks, and casual gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Dips and Appetizers

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 3 large boneless skinless chicken breasts boiled and shredded
• 8 ounces cream cheese cubed
• 1 cup ranch dressing homemade or store-bought
• 1 cup hot sauce (I used Frank’s RedHot), plus more as needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ cup green onion chopped
• 1.5 cups mozzarella cheese shredded, divided
• 1.5 cups cheddar cheese shredded, divided

Equipment

• Large pot
• Medium saucepan
• Whisk
• 9×9-inch baking dish

Method

 

1. Cook and Shred the Chicken

   Bring a large pot of water to a boil over high heat. Add the chicken breasts and allow the water to return to a boil.

   Remove the pot from the heat, cover it tightly with a lid, and let the chicken poach for about 25 minutes, or until fully cooked through.

   Transfer the chicken to a plate and let it cool enough to handle. Shred the chicken using two forks or your hands.

   For a quicker option, use about 4 cups of cooked, shredded rotisserie chicken instead.
2. Prepare the Oven and Baking Dish

   Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set it aside.
3. Make the Buffalo Sauce

   Add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder to a medium saucepan.

   Warm the mixture over medium-low heat, whisking frequently until the cream cheese has completely melted and the sauce is smooth and creamy. Keep the heat moderate to prevent the mixture from sticking or scorching. Remove the saucepan from the heat.
4. Combine the Dip

   Add the shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the warm buffalo sauce. Stir until the chicken and cheeses are evenly distributed and everything is well coated in the creamy sauce.

   Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and cheddar evenly over the top.
5. Bake the Dip

   Bake for 20–30 minutes, or until the cheese is completely melted and the edges of the dip are hot and bubbling.

   Switch the oven to broil and broil for another 2–3 minutes, or until the cheese on top is lightly golden and bubbly. Watch the dip closely during broiling because the cheese can brown very quickly.
6. Cool and Serve

   Remove the dip from the oven and let it cool slightly before serving. Serve warm with tortilla chips, crackers, celery sticks, carrots, sweet peppers, pita bread, or sliced baguette.

Recipe Notes

Chicken: The chicken takes about 30 minutes to cook, which is not included in the total recipe time. If you’re short on time, cook and shred the chicken ahead of time.

Rotisserie Chicken: Save time by substituting approximately 4 cups of shredded rotisserie chicken.

Buffalo Sauce: Frank’s RedHot Sauce works especially well for this dip, but you can use your favorite hot sauce.

Ranch Dressing: Use homemade ranch dressing or your favorite store-bought ranch. Blue cheese dressing can also be used for a different flavor.

Freshly Grated Cheese: For the best melting and texture, grate the cheese yourself rather than using pre-shredded cheese. Packaged shredded cheese often contains anti-caking agents that can affect how smoothly it melts.

Cheese Options: Mozzarella and cheddar provide excellent melting and flavor. For a stronger, more distinctive taste, try adding Monterey Jack, blue cheese crumbles, or feta.

Storage & Reheating: Store leftovers in the refrigerator for 2–3 days. Reheat in the microwave or in a 350°F (175°C) oven, covered loosely with foil.

Slow Cooker: This dip can also be prepared in a slow cooker. The main difference is that the Crockpot version will not develop the browned, bubbly cheese topping you get from baking.