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Overhead shot of buffalo chicken dip with blue cheese and crackers on top on a blue background.
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5 from 9 votes

Buffalo Chicken Dip Recipe

Super easy, made from scratch Buffalo Chicken Dip is the best party food for game day. Tailgating must have!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Author: Kellie
Cost: $5

Equipment

Ingredients

  • 3 cups cooked finely shredded chicken, rotisserie or homemade
  • 2 8- ounce blocks cream cheese softened
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1/4 cup ranch dressing
  • 1/4 cup Buffalo wing sauce
  • 1 teaspoon garlic powder
  • 1/2 cup crumbled blue cheese divided
  • 1/4 cup chopped chives
  • Tortilla chips celery and carrots, for serving

Instructions

  • Preheat the oven to 350°F.
  • Stir together the cream cheese, ranch dressing, Buffalo wing sauce and garlic powder until smooth.
  • Fold in the shredded chicken, 1 cup cheddar cheese and 1/4 cup blue cheese.
  • Spread the mixture in a 9×9-inch baking dish. Top with the remaining cheddar.
  • Bake for 20–25 minutes, until hot and bubbling around the edges.
  • Top with the remaining blue cheese and chopped chives.
  • Serve immediately with chips, celery and carrots.

Video

Notes

  • Use brick cream cheese (not whipped); soften for easy mixing.
  • Shred cheddar fresh for the smoothest melt; pre-shredded can be grainy.
  • Chicken: 3 cups finely shredded rotisserie works best; well-drained canned chicken is a quick swap.
  • Heat level: start with ¼ cup Frank’s-style hot sauce; add to taste after baking.
  • Prevent separation: keep heat gentle so the dip is bubbly, not boiling; stir in a spoonful of ranch if it looks like it's separating.
  • Dish size: 9×9-inch (2–2.5 qt) shallow dish bakes most evenly.
  • Make-ahead: assemble up to 24 hours in advance; bake before serving.
  • Reheat: Oven 350°F, 10–15 min (foil-tented) or microwave at 50–70% power in short bursts, stirring.
  • Food safety: Heat to 165°F center; limit to 2 hours at room temp or hold on WARM in a slow cooker.
  • Serve with: tortilla chips, pretzels, baguette slices, celery, and carrots.
  • To cook your own chicken, roast approximately 1 1/2 pounds boneless, skinless chicken breasts at 425°F for 20–25 minutes or until cooked through. Cool slightly, finely shred and continue with the recipe.
    Prep: 15 minutes
    Cook: 20–25 minutes
    Total: 35–40 minutes

Nutrition

Calories: 247kcal | Carbohydrates: 2g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 496mg | Potassium: 275mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 0.3mg