Buffalo Chicken Dip Recipe: How to Make No-Fail Party Dip
This Buffalo chicken dip is warm, creamy, cheesy, and easy to share. Softened cream cheese, well-drained chicken, Buffalo sauce, ranch, cheddar, and Monterey Jack come together in a thick party dip that is easy to scoop with chips or vegetables.
Equipment
- 1 Large mixing bowl
- 1 Spoon or silicone spatula
- 1 Measuring cups and spoons
- 1 8 × 8-inch baking dish
- 1 Cheese grater, optional
Ingredients
- 2 cups cooked chicken, finely shredded
- 8 ounces cream cheese, softened
- ½ cup Buffalo sauce
- ½ cup ranch dressing
- 1 cup sharp cheddar cheese, shredded and divided
- ½ cup Monterey Jack or mozzarella cheese, shredded
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Sliced green onions, optional, for garnish
- Blue cheese crumbles, optional, for garnish
- Extra Buffalo sauce, optional, for serving
Instructions
Preheat the oven
- Preheat the oven to 350°F.
Make the creamy base
- Place the softened cream cheese in a large mixing bowl. Add the Buffalo sauce, ranch dressing, garlic powder, and onion powder. Stir until the mixture looks smooth and creamy, with no large cream cheese pieces remaining.
Add the chicken and cheese
- Add the shredded chicken, ¾ cup of the cheddar cheese, and all of the Monterey Jack or mozzarella. Stir until the chicken is evenly coated and the mixture looks thick.If the mixture looks loose, add a little more shredded chicken instead of adding more sauce.
Transfer to the baking dish
- Spoon the mixture into an 8 × 8-inch baking dish. Spread it into an even layer and smooth the top with the back of a spoon.Sprinkle the remaining ¼ cup of cheddar cheese over the top.
Bake
- Bake for 20 to 25 minutes, or until the edges are gently bubbling and the cheese on top has melted.Do not keep baking once the dip is hot and bubbling. Too much time in the oven can make the cheese separate and leave the dip oily or dry.
Rest and serve
- Remove the dip from the oven and let it rest for 3 to 5 minutes.Top with sliced green onions, blue cheese crumbles, or a light drizzle of Buffalo sauce, if desired. Serve warm with sturdy chips, crackers, toasted bread, celery, carrots, cucumbers, or bell pepper strips.
Notes
Soften the cream cheese
Cut the cream cheese into small cubes and let it soften before mixing. This helps it blend smoothly and prevents small white lumps.Drain the chicken well
Extra moisture can make the dip watery. Drain canned or boiled chicken thoroughly and lightly press it with paper towels if it still looks wet.Adjust the heat
Buffalo sauces vary in strength. For a milder dip, use a mild sauce or slightly reduce the amount. For more heat, add a small pinch of cayenne or drizzle extra Buffalo sauce over individual servings.Avoid a greasy dip
Remove the skin from rotisserie chicken and do not add too much cheese. Bake only until the edges bubble and the top cheese melts.Make ahead
Mix the dip, spread it into the baking dish, cover it tightly, and refrigerate it. Let it sit at room temperature for about 20 minutes before baking.Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.Reheating
Reheat gently in the oven, microwave, or slow cooker. If the dip becomes too thick, stir in a small splash of milk, cream, or ranch dressing.Freezing
The dip can be frozen, but the cream cheese and dressing may separate slightly after thawing. Thaw it in the refrigerator, reheat gently, and stir well before serving.Slow cooker option
Add the softened cream cheese, chicken, Buffalo sauce, ranch, seasonings, and cheese to a slow cooker. Cook on low until hot and melted, stirring occasionally. Switch the slow cooker to warm for serving.Serving Suggestions
Serve with:- Sturdy tortilla chips
- Pita chips
- Pretzel chips
- Thick crackers
- Toasted baguette slices
- Celery sticks
- Carrot sticks
- Cucumber slices
- Bell pepper strips