Introduction

Oh, the memories! You know those parties where that one dish just disappears faster than you can say “pass the chips”? This Buffalo Chicken Dip is that dish. It’s the kind of recipe that brings a smile to everyone’s face, from your super-bowl loving pals to your pickiest eaters. It’s ridiculously easy to whip up, and trust me, it’s a guaranteed crowd-pleaser that will have everyone asking for the recipe. Get ready to become the hero of your next get-together!

Why You’ll Love This Recipe

Fast: Seriously, you can have this ready to bake in under 15 minutes.
Easy: No fancy techniques needed here, just a good old-fashioned mixing bowl and your oven.
Giftable: Imagine bringing this to a potluck or a friend’s housewarming – it’s always a hit!
Crowd-Pleasing: The perfect blend of creamy, cheesy, and spicy that everyone adores.

Ingredients

Let’s talk about what you’ll need. Don’t worry, it’s all stuff you can probably find right in your pantry or at your local grocery store!

3 large boneless, skinless chicken breasts, boiled and shredded: This is your flavor base! Boiling makes it super easy to shred.
8 ounces cream cheese, cubed: For that irresistible creamy texture. Let it soften a bit on the counter for easier mixing.
1 cup ranch dressing, homemade or store-bought: Adds a cool, tangy counterpoint to the spice.
1 cup hot sauce (such as Frank’s RedHot), plus more to taste: The star of the show! Adjust this to how much heat you like.
1 teaspoon freshly ground black pepper: A little zing to wake up all those flavors.
1 teaspoon garlic powder: Because everything is better with a hint of garlic!
½ cup green onion, chopped: For a fresh, slightly oniony bite and a pop of color.
1.5 cups mozzarella cheese, shredded, divided: For that gooey, melty cheese pull we all dream about.
1.5 cups cheddar cheese, shredded, divided: Adds a sharp, savory depth.

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens, and it’s so simple, you’ll be amazed.

Preheat your oven: First things first, get that oven warming up to 350°F (175°C).
Combine the base: Grab a big bowl. Toss in your shredded chicken, the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder.
Mix it all up: Now, get in there and mix until everything is beautifully combined. You want a nice, even mixture.
Add the goodies: Stir in half of your chopped green onion, half of the mozzarella, and half of the cheddar cheese. This is where it starts getting really good!
Into the dish: Spoon this delicious mixture into your favorite baking dish.
Top it off: Sprinkle the remaining mozzarella and cheddar cheese evenly over the top. Go ahead, be generous!
Bake to bubbly perfection: Pop it in the preheated oven and bake for about 20-25 minutes. You’re looking for that glorious bubbly, golden-brown goodness.
Garnish and serve: Once it’s out of the oven, sprinkle the rest of your fresh green onion over the top. Serve immediately and watch it disappear!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No problem! This dip is super forgiving and easy to customize.

Chicken: If you don’t have boiled chicken breasts, rotisserie chicken is a fantastic shortcut! Just shred it up. You can even use leftover cooked chicken.
Hot Sauce: Love a different kind of heat? Try a Louisiana-style hot sauce or even a smoky chipotle for a different flavor profile.
Dressing: Blue cheese dressing is a classic pairing with buffalo chicken if you’re feeling it!
Cheeses: Monterey Jack, Colby Jack, or pepper jack would all be delicious swaps or additions.
Spice Level: For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture before baking.
Veggies: Some folks love adding a can of drained diced tomatoes or some finely chopped celery to the mix for extra texture and flavor.

Tips for Success

A few little tricks to make your Buffalo Chicken Dip absolutely perfect every single time!

Soften the Cream Cheese: This is key! Letting your cream cheese sit out for about 30 minutes before you start will make mixing a breeze and prevent lumps.
Don’t Overcook the Chicken: If you’re boiling your own chicken, be careful not to overcook it, or it can become dry and stringy.
Shredding Hack: I love using my stand mixer with the paddle attachment (on low speed!) to shred boiled chicken. It’s a total time-saver!
Prep Ahead: You can totally assemble the dip (up to step 5) the day before. Cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes before popping it in the oven, and you might need to add a few extra minutes to the baking time.
Serving Suggestions: This dip is amazing with tortilla chips, celery sticks, carrot sticks, baguette slices, or even pita bread.

How to Store It

Got leftovers? Lucky you! Here’s how to keep your delicious dip tasting great.

Once the dip has cooled completely, transfer any leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can pop it back in the oven at a moderate temperature (around 325°F or 160°C) until heated through, or simply warm it up in the microwave. Sometimes, a little splash of milk or extra hot sauce can help revive the creaminess if it seems a bit stiff after chilling.

FAQs

Got questions? I’ve got answers!

Can I make this in a slow cooker? Absolutely! Combine all ingredients (except the green onion for garnish) in a slow cooker and cook on low for 2-3 hours or on high for 1-2 hours, stirring occasionally, until heated through and bubbly. Stir in half the cheese and green onion towards the end.
Is this dip very spicy? The heat level really depends on the hot sauce you use and how much you add. Start with the recommended amount and taste before you bake. You can always add more hot sauce for a spicier dip!
Can I freeze Buffalo Chicken Dip? While it’s best enjoyed fresh, you can freeze the unbaked dip. Thaw it in the refrigerator overnight and then bake as directed. Freezing after baking can affect the texture, making it a bit watery.

Creamy Buffalo Chicken Dip

A ridiculously easy and guaranteed crowd-pleasing Buffalo Chicken Dip that's perfect for any get-together. It's creamy, cheesy, and a little spicy!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 12 people

Equipment

Mixing bowl large
Baking dish
Stand Mixer optional, for shredding chicken

Ingredients

Main ingredients

3 large 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 such as 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

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine shredded chicken, cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder.
Mix until everything is beautifully combined and there's a nice, even mixture.
Stir in half of the chopped green onion, half of the mozzarella, and half of the cheddar cheese.
Spoon the mixture into your favorite baking dish.
Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden-brown.
Once out of the oven, sprinkle the rest of the fresh green onion over the top. Serve immediately.

Notes

This dip can be assembled up to a day in advance. Let it sit at room temperature for 20-30 minutes before baking if refrigerated. For reheating leftovers, use the oven at around 325°F (160°C) or the microwave. A splash of milk or extra hot sauce can help revive creaminess.