Buffalo Chicken Dip Recipe

5 from 9 votes

Super easy, made from scratch Buffalo Chicken Dip is the best party food for game day. Tailgating must have!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Servings: people

Author: Kellie

Cost: $5

1 1/2 pounds boneless, skinless chicken breasts (or two cups shredded rotisserie chicken breast would work well, too.)
2 8- ounce blocks cream cheese
1 1/2 cups shredded cheddar cheese
1/4 cup ranch dressing
1/4 cup Buffalo Wing Sauce
1 teaspoon garlic powder
1/2 cup crumbled blue cheese
1/4 cup chopped chives
Chips, celery and carrots for serving

Preheat oven to 425 degrees.
Place the chicken breasts on a baking sheet and season with salt and pepper.
Roast the chicken breasts for 20-25 minutes or until cooked through. Allow the chicken to cool to room temperature.
Cut the chicken into large chunks and place in the bowl of a food processor. Pulse the chicken until finely shredded. Set aside.
In a medium bowl, stir together the chicken and cream cheese. Fold in 1 cup cheddar cheese, ranch dressing, 1/4 cup blue cheese and wing sauce with a rubber spatula until well blended.
Transfer the dip mixture to a baking dish and top with the remaining cheddar cheese.
Reduce oven temperature to 350 degrees.
Bake the dip for 20-25 minutes or until golden brown and bubbling around the edges.
Top with the blue cheese crumbles and chopped chives.
Serve immediately with the chips, celery sticks and baby carrots.

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.