The ultimate game day MVP has arrived, except my version keeps things simple. Skip the culinary gymnastics and focus on pure flavor with this effortlessly easy 6-ingredient Buffalo Chicken Dip. So grab your chips and get ready to be the most popular person in the room!
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Every great party needs an equally great appetizer spread. I love pairing this dip with my famous spinach dip and cheesy stuffed mushrooms. If you're feeding a crowd, add my crispy bang bang chicken, Big Mac smash tacos, and classic homemade beef burgers for a menu that will be talked about for years to come. All of these recipes are easy to make, perfect for entertaining, and they always get rave reviews!
Why You'll Love This Recipe
- Every ingredient is easy to find, and you'll probably already have most of them in your fridge.
- Frank's Red Hot gives this buffalo chicken dip its classic buffalo flavor without an overwhelmingly spicy heat.
- It is perfect for parties and can easily be doubled for larger gatherings.
- Trust me when I say, everyone gravitates towards this dip. It is a tried, tested, and true crowd favorite.
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Ingredients You'll Need
- Cheese - Any kind of cheese that melts well can be used for this recipe. We kept it simple with sharp cheddar and mozzarella to really let the buffalo flavor shine through and keep this dip simple. Just use freshly shredded cheese. Pre-shredded cheese is packed with anti-caking agents that make the cheese grainy when melted.
- Ranch Dressing - Hidden Valley Ranch is the best store-bought dressing you can use for this recipe, or you can use my homemade ranch dressing!
- Chicken - Cook and shred chicken breasts, store-bought rotisserie chicken or homemade roast chicken works great too!
- Frank's Red Hot - Buffalo chicken dip with Frank's Red Hot is the classic combination. But feel free to use your favorite hot sauce!
- Cream Cheese - Regular or light cream cheese both work well in this recipe.
A list of ingredients with quantities can be found below on the recipe card.
Easy Recipe Variations & Cooking Methods
- Extra Cheesy - Add cubes of brie cheese to the casserole dish before baking or stir in extra cream cheese for an even richer, creamier dip.
- Blue Cheese - Instead of ranch, use blue cheese dressing for a classic buffalo wing dip recipe.
- Extra Spicy - To make this appetizer extra spicy, use a hotter hot sauce, add chili flakes, or top this with crunchy chili oil.
- Slow Cooker Method - To make buffalo chicken dip in a slow cooker, add the cooked shredded chicken, cream cheese, ranch dressing, hot sauce, and 1 cup of mozzarella to the slow cooker. Cook on low for 2-3 hours, stirring occasionally, until everything is melted and creamy. Stir well, top with remaining cheese, cover for a few minutes until the cheese is melted, and serve warm directly from the slow cooker.
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How To Make Buffalo Chicken Dip
Step 1
Cook and shred the chicken.
Step 2
In a small saucepan, combine the cream cheese and ranch dressing. Melt over medium heat until smooth and fully combined. Add 1 cup of mozzarella and stir until smooth and creamy.
Step 3
Stir the shredded chicken with the hot sauce and spread into a single layer on the bottom of a 9x13 casserole dish.
Step 4
Top the chicken with the cream cheese ranch mixture, spreading it out with a spatula so it reaches the edges and top with the remaining cheese.
Step 5
Bake until hot and bubbly and cheese is golden brown. Top with chives and serve with tortilla chips, crackers, fresh veggies, or thinly sliced baguette garlic bread for dipping.
Expert Tips & Tricks
- Use rotisserie chicken. When I want to save time, rotisserie chicken is my favorite shortcut. It's already cooked, easy to shred, and adds plenty flavor.
- Shred your own cheese. Shredding cheese fresh from the block is fresher, melts smoother, and creates a creamier dip.
- Adjust the heat. Easily make this chicken dip milder or spicier, depending on your taste. Add extra hot sauce for a spicier dip, or use less for a milder version.
- Don't overbake the chicken dip. Overbaking can result in the dip turning oily instead of creamy. Pull it from the oven as soon as it is hot and bubbly.
How To Store & Make Ahead
Store leftovers in an airtight container and keep them in the fridge for up to 3 days. Gently reheat the dip in the oven or enjoy it cold!
To make this dip ahead of time, prepare the dip up to the point of baking, wrap the dish tightly with plastic wrap and refrigerate for up to 2 days before baking and serving.
Frequently Asked Questions
Make buffalo dip less spicy by reducing the hot sauce or adding extra ranch dressing to the cream cheese sauce.
Yes, although the texture may change slightly after thawing.
Overbaking or using pre-shredded cheese can sometimes cause excess oil and separation.
Yes, absolutely! It is one of the easiest, most flavorful options.
More Cheesy Appetizer Recipes
Looking for more cheesy appetizer recipes like this? Try these:
If you made this Buffalo Chicken Dip or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Buffalo Chicken Dip (Easy 6 Ingredient Recipe!)
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Print Recipe Pin RecipeIngredients
- 2 Chicken Breasts cooked and shredded
- 8 oz Cream Cheese
- 1 cup Ranch Dressing
- ½ cup Frank's Red Hot Sauce
- 1 ¾ cups Mozzarella Cheese shredded
- ¾ cup Sharp Cheddar Cheese shredded
- Chives for topping (optional)
Instructions
- Preheat oven to 350°F. Cook and shred the chicken if it isn't already prepared.
- In a small saucepan over medium heat, combine the cream cheese and ranch dressing. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is smooth. Add 1 cup of mozzarella cheese and continue stirring until it is fully melted and combined.
- In a large mixing bowl, toss the shredded chicken with the buffalo sauce until it is evenly coated. Spread the chicken mixture into an even layer in a 9x13-inch baking dish. Pour the cream cheese mixture over the chicken and use a spatula to spread it evenly to the edges of the dish. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the dip is hot and bubbling and the cheese is melted and lightly golden. Garnish with chives if desired and serve warm with tortilla chips, crackers, and fresh vegetables.
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Notes
- Chicken: Chicken breast, shredded rotisserie chicken or leftover shredded roast chicken all work well for this dip.
- Ranch Dressing: Hidden Valley ranch, homemade ranch, or blue cheese dressing all work well for this recipe.
- Cheese: Shred your own cheese, don't use pre-shredded cheese, or the dip will turn grainy. Any kind of cheese that melts well can be used for this dip. Some other options are Provolone, Havarti, or Monterey Jack.
- Hot Sauce: The classic hot sauce is Frank's Red Hot. But you can use any type that you like.
- Cream Cheese: Regular or light cream cheese both work.
- To make this in the slow cooker, combine all of the ingredients (excluding the cheese for topping) in the slow cooker. Cook on low, stirring regularly for 2-3 hours until completely melted and smooth. Add the cheese for topping, and let it melt before serving straight out of the slow cooker.
- Easily make this dip spicier by adding more hot sauce, red chili flakes or top with chili crunch oil. To make it a milder dip, use more ranch dressing or less hot sauce.
- Overbaking the dip can result in it turning oily. Remove it from the oven as soon as it is hot and bubbly.
- Store leftovers in an airtight container and keep it in the fridge for up to 3 days.
- To make this ahead of time, prepare it right up to step 4, and instead of baking, wrap it tightly with plastic wrap and store it in the fridge for up to 2 days. Bake and serve fresh.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
I've had this recipe stashed in the back of my book for years, and it truly is delicious, especially if you like creamy, cheesy and spicy dips!