If you're looking for the perfect appetizer for a Super Bowl party (or really any occasion!), try this favorite baked buffalo chicken dip recipe.
Featuring shredded chicken, spicy buffalo sauce, and silky cream cheese, this creamy dip is the perfect addition to any potluck or party!
If you're like me, you're a huge fan of all things buffalo chicken! There's something about a spicy, tangy, and creamy sauce that makes just about everything taste amazing.
Buffalo chicken dip is the OG in my heart, as I was introduced to it by a coworker when I was in my teen years (which is longer ago than I care to disclose). I've been making it ever since.
We've been testing many versions of this recipe this year, and during the past several months I've been zeroing in, trying to find the factors that make this the perfect party appetizer.
This baked buffalo chicken dip recipe has hit the nail on the head, and has the most amazing flavor and texture. I haven't had a bad batch ever since discovering the secret! It's simply the best way to make this easy recipe.
Why You'll Love It
- Made without ranch dressing (or blue cheese). You won't need a bottle of dressing to make this creamy dip. Instead we use ranch seasoning (I have a homemade ranch seasoning recipe if you need one) and mayo, which results in a more stable dip with better texture.
- Crowd pleaser. If it's your first time making this buffalo dip recipe, you might be surprised by how much people love it! But really, it makes sense: it has all of the flavor of buffalo chicken wings with only a fraction of the mess (meaning you can save on napkins).
- Simple ingredients. This delicious dip is a budget-friendly option because it uses fewer ingredients than a lot of other popular recipes. You won't need lots of cheese or a long list of items from the grocery store.
Ingredients
- Chicken: Use any cooked chicken you have on hand. We prefer meat from chicken breasts, but you can use whatever you like best! Typically we use the leftovers from Oven Roasted Whole Chicken or I make up a batch of shredded chicken.
- Cream cheese: This is the foundation of nearly every rendition of this football season classic! Make sure to use brick-style cream cheese (not the type sold in a plastic container), as it has the proper density to give the dip a good consistency.
- Buffalo sauce: Use a buffalo sauce that is made with cayenne peppers, and does not have added butter (or butter flavoring). The brand that we recommend is Frank's Red Hot Sauce, but you can use a generic version if you prefer.
- Ranch seasoning: We recommend Hidden Valley OR homemade ranch dressing mix if you can't find it in store.
You will also need:
- Cheddar cheese (shredded)
- Real mayonnaise
- Butter (This adds a great flavor - don't skip it!)
- Worcestershire sauce
- Cayenne
- Garlic powder
How to Make Buffalo Chicken Dip
If you like your appetizers spicy, creamy, and cheesy, you're going to love this recipe! This version of a football season classic is made without ranch dressing so you get the perfect consistency every single time!
- First, blend the cream cheese using an electric hand mixer, stand mixer, or some serious elbow grease. Then add in the ranch seasoning, buffalo sauce, cayenne, garlic powder, mayo, worcestershire sauce, and melted butter.
- Mix until smooth and mostly lump free (a few small lumps are okay), scraping down the sides of the bowl as needed.
- Add in the cooked chicken and most of the cheese.
- Fold the chicken and cheese into the dip until well incorporated.
- Spread the dip mixture into a pie plate (or 8x8" / 23 x 23cm baking dish) that has been lightly greased.
- Bake in a 350ºF (180ºC) oven for 20-25 minutes.
- Cook until heated through to the middle and the cheese is melted and bubbly.
- Add the remaining shredded cheese during the last 5 minutes of baking.
- For the best results, broil your dip for 1-2 minutes to make it extra hot and bubbly.
Serve and Enjoy
- Garnish with chopped green onion, blue cheese crumbles, or a drizzle of blue cheese dressing (if desired).
- Serve it with crunchy tortilla chips, baguette slices, celery sticks, or fresh carrot sticks.
- It's always a hit with zero leftovers!
Expert Tips
- Soften your cream cheese. If you start with cold cream cheese, you may find that the dip is very lumpy. Allowing your cream cheese to soften at room temperature for 1-2 hours greatly reduces this. If you don't have time to soften your cream cheese, you can heat it in the microwave for 30-60 seconds.
- Skip the bottled dressing. I used to make my buffalo chicken dip with blue cheese or ranch dressing, but after multiple rounds of recipe testing, we determined the best results were had when mayonnaise and ranch seasoning were used instead. You still get all of the flavor, but the oil does not separate from the dressing, creating greasy pools on the surface (which happens with bottled dressings). I highly recommend this method!
- Add a little butter. Traditional buffalo wings are made with a sauce that contains butter, which gives it a silky texture. Adding a bit of melted butter to the dip makes all the difference!
Storing Leftovers
If you have any leftover dip (and that's a big IF), you can store the leftovers in the refrigerator for up to 2-3 days (as long as the chicken you used was fresh).
Wrap the cooled baking dish tightly with plastic wrap, OR transfer remaining dip to an airtight container. Reheat portions as needed in the microwave until hot and steamy.
Slow Cooker Instructions
This recipe can easily be made in a Crock Pot, but if you are using a standard sized model I recommend that you double the recipe. Otherwise, use a 3 quart (or smaller) slow cooker for a single batch. This will prevent the dip from drying out.
- Transfer the dip mixture to a slow cooker, smoothing it out into an even layer.
- Cook on LOW for 3-4 hours, or on HIGH for 1 ½-2 hours.
- Top with the remaining cheddar cheese during the final 30 minutes of the cooking time, stirring the dip just before you add it.
- Garnish with chopped green onion (if desired) and serve with tortilla chips, pita chips, veggie sticks, or the dipper of your choice.
This is an updated version of my original recipe for crock pot buffalo chicken dip. I recommend this version (made with mayonnaise), rather than the original made with blue cheese dressing.
More Buffalo Recipes
- Buffalo chicken soup (this is SO good!)
- Air fryer buffalo chicken tenders
- Buffalo ranch chex mix
- Buffalo chicken mac and cheese - Sugar Spun Run
- Buffalo chicken wraps - Gimme Delicious
More Easy Dip Recipes
If you loved this recipe for Buffalo Chicken Dip, let me know by leaving a 5 star ratring in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Buffalo Chicken Dip
Ingredients
- 8 ounces cream cheese softened at room temperature
- 1 package ranch seasoning or 3 tablespoons homemade ranch seasoning
- 6 tablespoons cayenne pepper sauce like Frank’s Red Hot Sauce
- ⅓ cup mayonnaise
- 1 ½ tablespoons butter melted and cooled
- ½ teaspoon worcestershire sauce
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground cayenne optional
- 1 cup chopped cooked chicken
- ¾ cup shredded cheddar cheese divided (packed), preferably shredded from the block
Instructions
- Preheat the oven to 350ºF (180ºC) and lightly grease a pie plate or 8x8” (23x23 cm) baking dish.
- Place the softened cream cheese in a large bowl and beat with an electric mixer (or stand mixer) until smooth and creamy; scrape down the sides of the bowl as needed.
- Add the ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne.
- Mix the cream cheese and other ingredients together until smooth and uniform. A few small lumps are fine, but try to smooth them out as much as possible.
- Add in the cooked chicken and ½ cup of the shredded cheddar cheese. Fold in using a rubber spatula.
- Transfer everything to the prepared pie plate or baking dish, smoothing it into an even layer.
- Bake in the preheated oven for 20-25 minutes, or until the center is hot and bubbly and the cheese is melted. Add the remaining cheddar cheese during the last 5 minutes of baking.
- Optional: Broil for 1-2 minutes for extra bubbly and melty results.
- Serve immediately with tortilla chips and/or veggie sticks (like celery, carrot, bell pepper). Garnish with sliced green onion or blue cheese crumbles if desired.
Notes
Nutrition
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Dorothy Bigelow
We have made so many versions of this, and this is THE recipe. It's creamy, tangy, spicy, and just a tiny bit cheesy. Packed with flavor and perfect for dipping. Best of all? No bottled dressings!