Buffalo Chicken Dip

Buffalo chicken dip is creamy, spicy, cheesy, and basically the first thing to disappear at any party. ♡

It’s the kind of appetizer that feels like it took effort, but it’s really just a few ingredients stirred together and baked until bubbly. Here’s the thing: the best buffalo dip has balance. Enough hot sauce to taste it, enough creaminess to keep it scoopable, and plenty of cheese for that golden top.

Use rotisserie chicken to keep it easy, or use leftover cooked chicken. Either way,

let’s make it together.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)

• 8 ounces cream cheese, softened

• 1/2 cup ranch dressing or blue cheese dressing

• 1/2 cup buffalo hot sauce (Frank’s-style), plus more to taste

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella (or Monterey Jack)

• 2 tablespoons sour cream or Greek yogurt (optional, extra creamy)

• 2 green onions, thinly sliced (optional)

For serving

• tortilla chips, crackers, or toasted baguette slices

• celery and carrot sticks

Tips

• Soften the cream cheese. It mixes smoothly and bakes more evenly.

• Shred the chicken finely. Smaller pieces make the dip more scoopable and cohesive.

• Start with 1/2 cup hot sauce. You can always add more after baking.

• Bake until bubbling. The dip tastes best when it’s hot and melty.

• Broil for 1 to 2 minutes at the end if you want a more golden top.

Variations

• Make it extra spicy: add a pinch of cayenne or a few dashes of hotter sauce.

• Make it lighter: use Greek yogurt in place of sour cream and use light cream cheese.

• Add texture: stir in diced jalapeños or chopped pickles.

• Slow cooker version: cook on low 2 to 3 hours, stir occasionally, then keep warm.

• Blue cheese lovers: use blue cheese dressing and sprinkle crumbled blue cheese on top.

FAQ