The Ultimate Buffalo Chicken Dip Recipe

I remember the first time I made Buffalo Chicken Dip for a game day gathering—it was a lifesaver! Juggling work and family, I needed a recipe that was quick, crowd-pleasing, and stress-free. This recipe became my go-to because it’s creamy without being greasy, super flavorful, and easy to customize. Now, I’m excited to share with you my ultimate Buffalo Chicken Dip with three ways to cook it perfectly.

Why This is the BEST Buffalo Chicken Dip Recipe

• Foolproof and reliably creamy, never greasy or separated.
• Offers three versatile cooking methods: baked, slow cooker, and stovetop.
• Clear spice level guide to suit mild to fiery tastes.
• Expert tips to shred chicken fast and fix any dip mishaps.
• Uses simple, quality ingredients for classic flavor you can trust.

Key Ingredients for the Perfect Buffalo Chicken Dip

• 3 large boneless skinless chicken breasts (boiled and shredded)
• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (I use Frank’s RedHot, plus more as needed)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup green onion (chopped)
• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

The Role of Each Ingredient

• Cream cheese: Provides a rich, smooth base without lumps when cubed and melted properly.
• Ranch dressing: Adds tangy creaminess and balances the heat.
• Frank’s RedHot: Delivers the classic Buffalo-style kick with authentic flavor.
• Black pepper and garlic powder: Boost seasoning depth without overpowering heat.
• Green onion: Brings freshness and subtle bite.
• Sharp cheddar cheese: Adds bold, savory flavor.
• Low-moisture mozzarella: Creates that irresistible cheese pull and melty texture.
• Pro tip: Grate your own cheese at home to avoid anti-caking agents for the best melt and creamy dip texture.

How to Make Buffalo Chicken Dip (Step-by-Step)

1. Cook the chicken. If uncooked, bring a large pot of water to a boil, add chicken breasts, boil, then cover and poach off heat for 25 minutes. Let cool, then shred.
2. Prep the pan. Preheat oven to 350°F. Spray a 9×9-inch baking dish with non-stick cooking spray.
3. Warm the sauce. In a medium saucepot over medium-low heat, whisk together cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder until cream cheese dissolves and sauce is smooth. Remove from heat.
4. Combine ingredients. Stir cooked shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar into the sauce. Transfer mixture into the prepared pan. Top with remaining mozzarella and cheddar cheese.
5. Bake. Cook for 20 to 30 minutes until cheese melts and edges bubble aggressively. Switch oven to BROIL and broil 2 to 3 minutes until golden brown on top. Remove immediately.
6. Serve. Enjoy warm with tortilla chips, veggie sticks, crackers, or wrapped in a tortilla with greens for leftovers.

3 Ways to Cook Your Dip: Baked, Slow Cooker, or Stovetop

15-Minute Stovetop Version

Combine all ingredients in a medium saucepan over medium-low heat. Stir frequently until cheese melts and everything is heated through—about 10 to 15 minutes. Serve immediately.

Slow Cooker / Crock Pot Buffalo Chicken Dip

Add all ingredients (except cheese toppings) to slow cooker. Cook on low for 2 hours or high for 1 hour. Stir well. Add reserved shredded cheese on top, cover and cook 10 more minutes until melted.

Tips for the Creamiest, Most Flavorful Dip

1. How to Prevent a Greasy Dip: Drain cooked chicken thoroughly, use full-fat block cream cheese (not spreadable), and before broiling, blot excess oil on top with a paper towel to keep it creamy, not oily.
2. How to Control the Spice Level:
   • Mild: ½ cup hot sauce
   • Medium: ¾ cup hot sauce
   • Hot: 1 cup hot sauce + ¼ tsp cayenne pepper
3. The “Stand Mixer Shredding Hack”: Use your stand mixer with the paddle attachment to shred cooked chicken breasts in 30 seconds flat—a total game-changer for saving time.
4. How to Fix a Broken Dip: If your dip separates or looks curdled, gently reheat on low while whisking in a splash of milk or cream until smooth again.

“Make It Your Own”: Variations and Add-Ins

• Mix in ¼ cup pickled jalapeños for extra heat and tang.
• Create a smoky version with 1 tsp smoked paprika and swap cheddar for smoked gouda.
• Stir in chopped fresh cilantro or parsley for herb freshness.
• Mix in ½ cup corn kernels or black beans for texture and color.

What to Serve with Buffalo Chicken Dip

Classic Dippers

• Celery sticks
• Carrot sticks
• Tortilla chips
• Fritos Scoops

Hearty Dippers

• Toasted baguette slices
• Sturdy crackers like Triscuits
• Pretzel crisps
• Pita bread

Low-Carb & Keto Dippers

• Pork rinds
• Sliced bell peppers
• Cucumber rounds
• Jicama sticks

Make-Ahead, Storage, and Reheating Instructions

• Make-Ahead: Assemble this dip up to 2 days in advance, store covered in the baking dish in the fridge, then bake fresh before serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat covered in the oven at 350°F until hot and bubbling or microwave in short bursts until warmed through.

Buffalo Chicken Dip

A creamy, spicy baked dip loaded with shredded chicken, hot sauce, ranch, and a melty blend of mozzarella and cheddar—perfect for game day or parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Servings: 12 servings

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 boneless skinless chicken breasts boiled and shredded
• 8 ounces cream cheese cubed, softened
• 1 cup ranch dressing homemade or store-bought
• 1 cup hot sauce Frank’s RedHot; plus more to taste
• 1 teaspoon black pepper freshly ground
• 1 teaspoon garlic powder
• 0.5 cup green onion chopped
• 1.5 cups mozzarella cheese shredded, divided
• 1.5 cups cheddar cheese shredded, divided

Equipment

• Large pot with lid
• Medium saucepan
• 9×9-inch baking dish
• Whisk
• Spatula or wooden spoon
• Oven
• Broiler
• Measuring cups and spoons

Method

 

1. Poach the chicken in boiling water off heat for about 25 minutes, then cool and shred. (Skip if using pre-cooked chicken.)
2. Preheat oven to 350°F and grease a 9×9-inch baking dish with nonstick spray.
3. Over medium-low heat, whisk together the cream cheese, ranch, hot sauce, black pepper, and garlic powder until smooth; remove from heat.
4. Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar; transfer to the prepared dish and top with the remaining cheeses.
5. Bake 20–30 minutes until melted and bubbling, then broil 2–3 minutes until the top is golden; watch closely.
6. Serve hot with tortilla chips, vegetable sticks, or crackers; leftovers are great wrapped in a tortilla.

Notes

Shortcut: Use 4 cups shredded rotisserie chicken to skip poaching. Adjust heat by adding more hot sauce or a pinch of cayenne. Swap ranch with blue cheese dressing or add blue cheese crumbles on top. Make-ahead: Assemble up to 2 days ahead, cover, and refrigerate; add 5–10 minutes to bake time. Storage: Refrigerate leftovers up to 3–4 days; reheat at 350°F until warmed through or microwave. Watch the broiler closely to avoid burning.

Frequently Asked Questions about Buffalo Chicken Dip

Conclusion

This Buffalo Chicken Dip is the only recipe you’ll ever need—creamy, quick, and so versatile. Whether you bake it, cook it in a slow cooker, or whip it up on the stovetop, it always comes out delicious. Now I want to hear from you: What’s your go-to dipper for Buffalo Chicken Dip—classic celery or something more creative? Let me know in the comments below!