The Best Buffalo Chicken Dip

I love cheesy dips like this Hot Crab Dip that’s so super popular with everyone who makes it (just read the comments at the bottom of the post and you’ll agree!) I could, literally, make a meal out of all the dips on this site. When a Super Bowl Party rolls around, it’s time to make that dream a reality.

This easy Buffalo Chicken Dip recipe is no exception, it’s made with fresh ingredients. It’s just as easy as making it with canned chicken and process cheese, trust me. We love it so much we even made this easy Crockpot Buffalo Chicken Dip.

I make mine with roasted chicken breast and shredded it in the food processor. It’s worth the extra step to make your own ground chicken, trust me.

What is Buffalo Chicken Dip?

Buffalo Chicken Dip is a twist on the classic buffalo wings with ranch and blue cheese. It’s rather simple to make and is much less messy to eat than a pile of Buffalo Chicken Wings.

This dip is made with lots of cheese and is traditionally served with tortilla chips or crackers but I like to serve it with celery sticks and carrots to make it seem a bit more healthy. It’s not, but veggies make everything better.

How To Make Buffalo Chicken Dip

For starters, don’t use canned chicken. Ever. I may have mentioned that before but Buffalo Chicken Dip is super simple to make even if you’re using fresh chicken.

1. Cook the chicken. You can use leftover chicken from your Sunday Roast Chicken or a rotisserie chicken but if you’re chicken is not yet cooked, it’s easy to do. First, roast the chicken breasts in the oven at 425˚F until cooked through, approximately 25 minutes. Allow to cool to room temperature.
2. Shred the chicken. Cut up the chicken and place in the bowl of a food processor or blender. Pulse a few times to shred the chicken into small pieces. Alternatively, you a chop the chicken breast into small pieces using a sharp kitchen knife. Set aside.
3. Assemble and bake the dip. In a medium bowl, blend together the cream cheese, ranch dressing, hot sauce, garlic powder and cheddar cheese. Fold in the shredded chicken. Transfer the chicken dip mixture to a baking dish. Top the chicken dip with the remaining cheddar cheese and bake until golden brown.
4. Serve. To serve, sprinkle the dip with crumbled blue cheese, chopped parsley, chopped green onions and chives. Serve with crackers, tortilla chips, celery sticks, carrot sticks and baguette slices.

If you want to make it even easier and still won’t feel the need to grab that canned chicken, pick up a rotisserie chicken at the grocery store and use the chicken breast. Totally saving you a little time in the kitchen.

I also like to use Frank’s Red Hot sauce in a pinch to replace my homemade Buffalo Sauce. It has the same consistency so yields the exact same results as homemade.

If you’re not a ranch dressing fan you can substitute with blue cheese dressing.

How Long To Cook Buffalo Chicken Dip

This Simple Buffalo Chicken Dip can be baked in the oven at 350 degrees for approximately 20-25 minutes. It will be golden brown and bubbly when it’s ready to serve. Top with your blue cheese crumbles and chopped chives and dig in!

Alternate Cooking Methods (Same Ingredients, Different Paths)

These methods use the same ingredient ratios. Times assume the full batch

(6 cups). Always heat until steaming and 165°F in the center.

Slow Cooker (Crock-Pot)

• Best for: parties, hands-off serving.
• Equipment: 2–3 qt for a single batch; 5–6 qt for a double.

1. Spray the crock lightly. Add the prepared dip mixture and smooth the top.
2. LOW:
   • 2–3 qt: 1½–2½ hours until uniformly hot and bubbling at the edges.
   • 5–6 qt: 1–2 hours (larger surface heats faster).
     (Avoid high heat; it can cause separation.)
3. Stir, top with a handful of shredded cheese, cover 5–10 minutes to melt.
4. Switch to WARM to serve for up to 3 hours, stirring every 30–45 minutes.
   Tip: For extra creaminess, cube the cream cheese and scatter it throughout before cooking.

Stovetop (Skillet, Quick)

• Best for: fastest path to the couch.
• Equipment: 10–12″ nonstick or enameled skillet, silicone spatula.

1. Add the cream cheese, hot sauce, and dressing to the skillet. Cook over medium-low, stirring, until completely smooth, 3–5 minutes.
2. Stir in cheeses until melted, then fold in shredded chicken and any add-ins.
3. Cook 2–3 minutes more, just until steaming and cohesive (don’t boil).
4. Optional restaurant finish: transfer to a broiler-safe dish, top with cheese, and broil 1–2 minutes until spotty-golden.
   Tip: Keep heat low – high heat is the #1 cause of separation and a greasy dip.

Air Fryer (Bubbly, lightly bronzed top)

• Best for: small batches and an caramelized top.
• Equipment: Oven-safe 6–7″ round or 8×5″ dish that fits your basket; foil sling optional.

1. Spoon dip into the dish (no more than ¾ full). Smooth and top with a thin layer of shredded cheese.
2. Air-fry at 360–370°F for 6–10 minutes, until the edges bubble and the center reads 165°F.
   • For thicker vessels, add 2–4 minutes.
3. Rest 2–3 minutes; garnish and serve.
   Tip: Don’t use paper liners; they block airflow. If your fryer runs hot, start at 350°F and add time.

More Easy Dip Recipes

If you’re looking for even more fabulous dip recipes you have to try my Hot Crab Dip I mentioned before or this Artichoke Asiago Dip is totally amazing, too!

This Mexican Layered Hummus Dip is also super easy and totally amazing, a little healthier and great if you’re not really feeling like a hot dip. Or definitely try THIS Hot Spinach Artichoke Dip, it’s a classic but made even better than your mom’s!

More Buffalo Chicken Recipes

• Baked Buffalo Chicken Wings
• Bacon Wrapped Buffalo Chicken Tenders
• Buffalo Chicken Mac and Cheese
• Easy Buffalo Chicken Meatballs Recipe
• Buffalo Chicken Salad
• Buffalo Chicken Wrap