why make this recipe
Buffalo Chicken Dip is a crowd-pleaser at parties, game days, and gatherings. It combines chicken, creamy cheese, and spicy Buffalo sauce for a flavorful treat. This dip is easy to prepare, making it perfect for anyone who wants to impress guests without spending hours in the kitchen. Whether you serve it with chips, veggies, or bread, this dip will be a hit!
how to make Buffalo Chicken Dip
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works best)
- 8 oz cream cheese (softened)
- ½ cup Buffalo sauce (Frank’s RedHot recommended)
- ½ cup ranch dressing (or blue cheese dressing)
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ½ cup blue cheese crumbles (for a traditional flavor)
- 2 tablespoons diced jalapeños (for extra heat)
- ¼ teaspoon cayenne pepper (for a spicier kick)
- 2 tablespoons chopped green onions (for garnish)
Directions
Oven Method:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, jalapeños, and cayenne pepper. Mix until well combined.
- Spread the mixture in a baking dish.
- Top with the remaining ½ cup of cheddar cheese and blue cheese crumbles.
- Bake for 20-25 minutes or until the dip is bubbly and golden on top.
- Remove from oven and let it cool slightly. Garnish with chopped green onions before serving.
Slow Cooker Method:
- In a slow cooker, add the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, jalapeños, and cayenne pepper.
- Stir to combine all ingredients well.
- Cover and cook on low for 2-3 hours or until hot and bubbly.
- Once done, sprinkle with the remaining cheddar cheese and blue cheese crumbles. Cover and let it melt for a few minutes.
- Garnish with chopped green onions before serving.
how to serve Buffalo Chicken Dip
Serve Buffalo Chicken Dip warm with a side of tortilla chips, celery sticks, or carrot sticks. You can also set out sliced baguette or crackers for added crunch. This dip is perfect for sharing and is sure to please everyone!
how to store Buffalo Chicken Dip
To store leftover Buffalo Chicken Dip, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you’d like to freeze it, you can do so for up to 2 months. Just thaw it in the refrigerator before reheating.
tips to make Buffalo Chicken Dip
- To save time, use leftover rotisserie chicken.
- Adjust the level of spiciness by adding more or less Buffalo sauce and cayenne pepper.
- For a creamier dip, you can mix in more cream cheese or sour cream.
- Always serve it warm for the best flavor and texture.
variation
You can make a healthier version by using Greek yogurt instead of cream cheese and ranch dressing. For a twist, try adding different types of cheese or spices to discover your favorite flavor profile.
FAQs
What’s the best way to reheat Buffalo Chicken Dip?
Reheat in the oven at 350°F until it’s hot and bubbly or use the microwave in short intervals, stirring in between.
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time, store it in the fridge, and bake it just before serving.
What can I serve with Buffalo Chicken Dip?
It pairs well with tortilla chips, carrot sticks, celery, baguette slices, or any of your favorite snacks.
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Buffalo Chicken Dip
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken rotisserie chicken works best
- 8 oz cream cheese softened
- ½ cup Buffalo sauce Frank’s RedHot recommended
- ½ cup ranch dressing or blue cheese dressing
- 1 ½ cups shredded cheddar cheese divided
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ½ cup blue cheese crumbles for a traditional flavor
- 2 tablespoons diced jalapeños for extra heat
- ¼ teaspoon cayenne pepper for a spicier kick
- 2 tablespoons chopped green onions for garnish
Instructions
Oven Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, jalapeños, and cayenne pepper. Mix until well combined.
- Spread the mixture in a baking dish.
- Top with the remaining ½ cup of cheddar cheese and blue cheese crumbles.
- Bake for 20-25 minutes or until the dip is bubbly and golden on top.
- Remove from oven and let it cool slightly. Garnish with chopped green onions before serving.
Slow Cooker Method
- In a slow cooker, add the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, jalapeños, and cayenne pepper.
- Stir to combine all ingredients well.
- Cover and cook on low for 2-3 hours or until hot and bubbly.
- Once done, sprinkle with the remaining cheddar cheese and blue cheese crumbles. Cover and let it melt for a few minutes.
- Garnish with chopped green onions before serving.