Buffalo Chicken Dip

The kitchen was already loud when my roommate first set this bubbling dish on the counter, the sharp vinegar tang of hot sauce cutting through whatever else we had cooking that night. We were hosting an impromptu watch party and had nothing but a rotisserie chicken and random fridge odds, but sometimes desperation creates the best traditions. That dip disappeared in under seven minutes with people literally scraping the bottom of the dish.

I have since made this dip for Super Bowl parties, potlucks, and even as dinner on nights when nobody wants to cook a real meal. Something about that first whiff of hot sauce and cheese bubbling together makes people gather around the oven like its a campfire.

Ingredients

• Cooked shredded chicken breast: Using a rotisserie chicken works perfectly here and saves so much time, though leftover grilled or baked chicken works just as well
• Cream cheese: Softened to room temperature makes blending effortless and prevents lumpy spots in your finished dip
• Hot sauce: Franks RedHot is classic but any vinegar based sauce works, just adjust quantity to match your spice tolerance
• Ranch and blue cheese dressing: The combination creates that classic wing flavor profile without needing a dozen different bottles
• Cheddar cheese: Sharp cheddar adds the best punch of flavor that stands up to the bold hot sauce
• Blue cheese crumbles: Optional if you are not a blue cheese fan but they add those delicious salty pockets throughout
• Mozzarella topping: Creates that beautiful golden crust that makes the dish look irresistible coming out of the oven

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Mix the creamy base:

Beat together the softened cream cheese, hot sauce, ranch dressing, and blue cheese dressing until completely smooth with no lumps remaining

Combine everything:

Fold in the shredded chicken, cheddar cheese, and blue cheese crumbles until evenly distributed throughout the mixture

Transfer to baking dish:

Spread everything into a 1.5 to 2 liter baking dish, pressing it into an even layer so it heats uniformly

Add the golden topping:

Sprinkle the shredded mozzarella cheese across the top in one even layer for that bubbly, golden finish

Bake until bubbly:

Bake at 180°C (350°F) for 20 to 25 minutes until the cheese is melted and beginning to turn golden brown in spots

Let it rest briefly:

Cool for about 5 minutes before serving so the dip sets slightly and stays put when people scoop

Garnish and serve:

Scatter chopped chives or green onions across the top and serve warm with your favorite dippers

Save

My friend Sarah still talks about the time she accidentally used habanero hot sauce instead of regular and we all spent the evening drinking milk between bites. We still laugh about it but now someone always double checks the bottle.

Making It Ahead

You can assemble the entire dip up to two days before baking and keep it covered in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

Celery sticks provide that classic crunch and cool element that balances the heat perfectly. Tortilla chips, sturdy potato chips, or even baguette slices all work wonderfully for scooping.

Customization Options

Try swapping half the cheddar for pepper jack if you want extra cheesy spice without adding more hot sauce. Bacon crumbles on top are never a bad decision either.

• Use all ranch dressing if blue cheese is not your thing
• Add a teaspoon of smoked paprika for a subtle smoky depth
• Squeeze in some fresh lime juice right before serving to brighten everything

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Save

Somehow this dip has become the thing people ask me to bring to every gathering now. I guess there is something universal about hot sauce and melted cheese that brings people together.

Recipe FAQ

→ Can I make buffalo chicken dip ahead of time?

Yes, you can assemble the dip up to 2 days in advance. Store it covered in the refrigerator, then bake when ready to serve. You may need to add a few extra minutes to the baking time if starting from cold.

→ What can I serve with buffalo chicken dip?

Celery sticks and carrot sticks provide a cool, crunchy contrast. Tortilla chips, pita chips, crackers, or sliced baguette work well too. For a lighter option, try cucumber rounds or bell pepper strips.

→ Can I use rotisserie chicken for this dip?

Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Just shred the meat and remove any skin or bones before mixing into the creamy base.

→ How can I make this dip less spicy?

Reduce the amount of hot sauce to 1/4 cup or choose a milder sauce. You can also increase the ranch dressing slightly to help balance the heat. Serving with cool, creamy sides helps too.

→ Can I freeze buffalo chicken dip?

Yes, freeze before baking. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

→ What's the best hot sauce to use?

Frank's RedHot is the classic choice for authentic buffalo flavor. Other vinegary cayenne-based sauces work well too. Avoid thick, syrupy sauces as they can alter the texture.