Creamy Baked Buffalo Chicken Dip Recipe

Introduction

Buffalo Chicken Dip is a creamy, spicy appetizer that’s perfect for parties or game day. Packed with shredded chicken, cheeses, and hot sauce, it’s irresistible and easy to make with common ingredients.

Ingredients

• 3 large boneless skinless chicken breasts (boiled and shredded)
• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (such as Frank’s RedHot), plus more as needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup green onion (chopped)
• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

Instructions

1. Step 1: Cook the chicken. If not already cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat, cover with a tight-fitting lid, and poach for about 25 minutes until cooked through. Let the chicken rest until cool enough to handle, then shred.
2. Step 2: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking pan with non-stick cooking spray.
3. Step 3: Warm the sauce. In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese is fully melted and combined. Remove from heat.
4. Step 4: Combine. Stir in the shredded chicken, chopped green onion, 1 cup of mozzarella, and 1 cup of cheddar cheese into the sauce. Mix well, then transfer the mixture to the prepared baking pan. Top with the remaining mozzarella and cheddar cheese.
5. Step 5: Bake the dip for 20-30 minutes until the cheese is melted and sides start to bubble. Switch the oven to broil and cook an additional 2-3 minutes until the top is golden brown. Remove immediately to prevent burning.
6. Step 6: Serve warm with tortilla chips, vegetable sticks, crackers, or wrapped in a tortilla with your favorite greens.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Adjust hot sauce quantity to control the spice level.
• For a lighter version, substitute half of the cream cheese with Greek yogurt.
• Add chopped celery or bell peppers for extra crunch and freshness.
• Serve with blue cheese dressing for a classic buffalo flavor contrast.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Dip ahead of time?

Yes, you can prepare the mixture and assemble it in the baking dish ahead of time. Cover and refrigerate for up to 24 hours before baking.

What can I use if I don’t have ranch dressing?

You can substitute ranch dressing with blue cheese dressing or a mix of mayonnaise, sour cream, and dried herbs as an alternative.

Creamy Baked Buffalo Chicken Dip Recipe

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★★★★★

4.6 from 104 reviews

This creamy, spicy Buffalo Chicken Dip is a crowd-pleasing appetizer perfect for game days and parties. Tender shredded chicken is combined with tangy ranch, classic hot sauce, and a blend of mozzarella and cheddar cheeses, then baked until bubbly and golden brown. Serve warm with chips or veggies for a deliciously addictive snack.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes (excluding chicken boiling time)
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3 large boneless skinless chicken breasts (boiled and shredded)

Dip Sauce

• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce (Frank’s RedHot recommended, plus more as needed)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup green onion (chopped)

Cheeses

• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

Instructions

1. Cook the chicken: Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat and cover tightly. Poach the chicken for about 25 minutes until fully cooked. Remove and allow to cool enough to shred. (Note: cooking time for chicken is excluded from total recipe time.)
2. Prep: Preheat your oven to 350°F. Spray a 9×9-inch baking pan with non-stick cooking spray to prevent sticking.
3. Warm the sauce: In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese melts and the mixture is smooth. Remove from heat.
4. Combine: Stir in the shredded chicken, chopped green onion, 1 cup shredded mozzarella, and 1 cup shredded cheddar cheese into the warm sauce. Mix well to blend evenly. Transfer this mixture to the prepared baking pan and evenly top with the remaining mozzarella and cheddar cheeses.
5. Bake: Place the pan in the oven and bake for 20-30 minutes, until the cheese is melted and sides are bubbling. Then switch the oven to broil and broil the dip for 2-3 minutes until the top turns golden brown. Remove immediately to avoid burning.
6. Serve: Serve the buffalo chicken dip hot with tortilla chips, vegetable sticks, crackers, or use it as a filling for wraps with your favorite greens.

Notes

• You can prepare the chicken ahead by boiling and shredding it, saving time on the day of serving.
• Adjust the amount of hot sauce to your desired spice level.
• The cooking time for chicken is not included in the total recipe time since it can be done in advance.
• Use a 9×9 inch baking dish or one of similar size for best results.
• Broiling at the end gives the top a deliciously crispy, golden finish—watch closely to prevent burning.

Keywords: Buffalo Chicken Dip, spicy chicken dip, party appetizer, game day snack, creamy chicken dip, baked dip