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Buffalo Chicken Dip is always the life of the party. Three melty cheeses and tangy shredded buffalo chicken get baked to perfection in this easy sharable recipe. Whether you’re carb loading with crostini or keeping it keto with sliced veggies, it’ll please any partygoer’s palate.
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If there was a Superbowl for dips, this would win. In fact, if the Superbowl was an actual bowl you could fill, this buffalo chicken dip would be what you’d want in that bowl.
We have Buffalo to thank for the chicken wing, and we can only assume we also have them to thank for this baked Buffalo chicken dip as well. Our resident Buffalonian says:
“I can’t remember a family function without this dip. Football games, obviously, but also christenings, confirmations, Christmas, Easter… anything accompanied by a church service, really. Having the best buffalo chicken dip recipe was a point of pride for several of my aunts. While all made their buffalo chicken dips with cream cheese, some of them didn’t make it with blue cheese, and interestingly enough, those turned out to be our least favorite… both dips and aunts.”
So there you have it folks. When it comes to buffalo chicken dip ingredients, blue cheese is just as important as the cream cheese base and melted cheese on top. While the three cheeses may be pivotal, it’s the two sauces that really make or break.
“At least all my aunts knew to use two hot sauces. I think they’d have been run out of town long ago if not,” our expert says. “Frank’s MUST be one of the two or it’s not even remotely authentic ‘Buffalo.’ And then the other is your proverbial ‘secret sauce,’ you know, to give you an edge.”
But don’t just take it from those of us with buffalo sauce running through our veins. Give it a go yourself. Just don’t skimp – your family will absolutely judge you.
How to Make Buffalo Chicken Dip
One of our favorite things about Buffalo Chicken Dip is it’s easy to make and to clean up… because there’s never any leftovers. Promise – it’s that good! Smoky, tangy, and cheesy, this crowdpleaser goes with just about any occasion and any accompaniment, from veggies to crostini.
- PREHEAT. Heat the oven to 350°F, rack in the center.
- CHICKEN. Combine buffalo sauce ingredients in a sauce pan and bring to a simmer over medium heat about 5 minutes, until sauce thickens. Add chicken to the sauce; toss to combine. Set aside for 15 minutes to allow the flavors to meld.
- PREP. While the chicken “marinates,” Spread cream cheese over the bottom of a 9×13” casserole dish. Sprinkle with ½ c blue cheese crumbles.
- BAKE. Spread the buffalo chicken over cheese in the pan. Gently “mix in” the chicken by ribboning with a butter knife. Top with cheese and transfer to oven. Bake 20-25 minutes, until dip is bubbling around the edges.
- SERVE. Garnish with green onions and more blue cheese. Serve immediately.
Chef’s Tips
- Use a rotisserie chicken, or shred your own using your favorite recipe (we love this Instant Pot Shredded Chicken from our sister site Our Salty Kitchen)
- For the BEST buffalo sauce, use two two types of hot sauce to enhance the flavor and complexity!
- Mozzarella melts best, but if you want you can swap the cheese on top for a cheddar or jack – just use the same amount!
What to Serve with Buffalo Chicken Dip
- Chips: tortilla chips (scoops or rounds), pita chips
- Bread: crostini, soft baguette slices, pita bread
- Veggies: carrot sticks, celery sticks, bell pepper wedges
Make Ahead, Storing, and Freezing
TO MAKE AHEAD: the chicken mixture can be made ahead of time (which is super easy if you’re making buffalo chicken dip with rotisserie chicken) and stored in an airtight container for 2 days before finishing.
LEFTOVERS: (if there’s any left) store leftover buffalo chicken wing dip in the refrigerator in an airtight container for up to 2 days.
FREEZING: to avoid dairy separation (and buffalo chicken cheese dip has a lot of dairy), we do not recomment freezing as a whole, but you can freeze the shredded buffalo chicken in advance to make later.
REHEATING: unless you’ve got a whole pan’s worth, we recommend just microwaving a portion of buffalo chicken dip for up to 2 minutes. Keep an eye on it – this time around you want it melty, not bubbling. (Pro tip: if you are travelling with it, we highly recommend showing up wherever you’re going 20 minutes early and baking it onsite, rather than baking at home and reheating. Seriously.)
More Game Day Favorites
Did you make this buffalo chicken dip?!? We want to hear all about it! Leave a comment below, or share a photo and tag us on Instagram using @thesnackblog and #thesnackblog.
Buffalo Chicken Dip
One of our favorite things about Buffalo Chicken Dip is it’s easy to make and to clean up… because there’s never any leftovers. Promise – it’s that good! Smoky, tangy, and cheesy, this crowdpleaser goes with just about any occasion and any accompaniment, from veggies to crostini.
Equipment
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9 x 13 Casserole Dish
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2-Quart Saucepan
Ingredients
- 16 oz cream cheese, room temperature
- ¾ c blue cheese crumbles, divided, plus more for garnish
- ½ c Franks Red Hot
- ½ c Texas Petes
- 2 tablespoon butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon parprika
- 3 c shredded chicken
- 1.5 c shredded mozzarella cheese
- sliced green onions, to garnish
- celery sticks, for serving
- carrot sticks, for serving
- baguette, sliced and toasted, for serving
- tortilla chips, for serving
Instructions
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Heat the oven to 350°F with a rack positioned in the center of the oven.
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Spread cream cheese over the bottom of a 9×13” casserole dish. Sprinkle with ½ c blue cheese crumbles.
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Combine the hot sauces, butter, onion powder, garlic powder and paprika in a 2-quart saucepan over medium heat. Simmer, whisking occasionally, until butter melts and sauce thickens, about 5 minutes.
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Add the chicken to the buffalo sauce and toss to combine; let sit for 15 minutes to allow the flavors to meld.
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Spread the buffalo chicken over the cream cheese, then run a butter knife through the mixture to gently mix in the chicken. Top with the mozzarella cheese and remaining blue cheese crumbles.
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Transfer to the oven and bake 20-25 minutes, or until the cheese is melted and the dip is bubbling around the edges.
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Garnish with green onions and more blue cheese crumbles. Serve immediately with celery sticks, carrot sticks, and toasted baguette slices.
Nutrition
Calories: 300kcal (15%) | Carbohydrates: 6g (2%) | Protein: 13g (26%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 86mg (29%) | Sodium: 1120mg (49%) | Potassium: 151mg (4%) | Fiber: 0g | Sugar: 2g (2%) | Vitamin A: 169IU (3%) | Vitamin C: 0mg | Calcium: 62mg (6%) | Iron: 1mg (6%)
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