4-Step Cheesy Buffalo Chicken Dip
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This is a family game day favorite comes together in just four steps. In our house it’s simply known as “buff chick dip.” We make it for most of the Alabama football games and everyone always asks for the recipe. This buffalo chicken dip is a creamy, crowd-pleasing appetizer that’s perfect for game day, parties, or anytime you need an easy make-ahead snack. Made with shredded chicken, cream cheese, buffalo sauce, and plenty of melty cheese, it delivers classic buffalo flavor in every bite. If you’re planning for a big party, serve it alongside my spinach artichoke dip or easy crab dip in a bread bowl for an appetizer lineup everyone will love.
Why You’ll Love This Recipe
- Crowd favorite – Always one of the first dishes to disappear at parties.
- Easy to prep – Simple ingredients and minimal hands-on time.
- Make-ahead friendly – Can be assembled in advance and baked when ready.
Key Ingredients in This Recipe
- Rotisserie Chicken – Using store-bought rotisserie chicken makes this recipe easier and more flavorful than shredded chicken breasts. Simply shred the chicken and stir it into the dip. Use any leftover rotisserie chicken for soup like coconut turmeric chicken soup or these comforting chicken pot pie bites. I add the chicken a bit later so it doesn’t dry out.
- Cheddar Cheese – Sharp Cheddar is key for bold flavor. Mild or medium Cheddar tends to lose its intensity as it cooks, resulting in a less flavorful dip.
- Buffalo Sauce – You can use my homemade buffalo sauce from this buffalo chicken wing recipe or opt for a store-bought version. It adds a tangy, spicy kick—taste as you go and add more if you prefer extra heat.
- Ranch – A drizzle of ranch helps cool the heat and adds a creamy, herby finish. Use store-bought or make your own homemade buttermilk ranch for extra flavor (and extra compliments).
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the cream cheese slightly before mixing — it makes the dip smoother and easier to combine without overmixing.
Swaps and Substitutions
- Chicken: Use rotisserie chicken to save time or leftover cooked chicken you already have. You can also shred poached chicken breasts.
- Cream cheese: Swap with Neufchâtel for a slightly lighter option.
- Buffalo sauce: Adjust the amount to control heat, or use a mild buffalo sauce if preferred.
- Cheese: Substitute Monterey Jack or pepper jack for the cheddar if desired.
- Blue cheese: Skip it or replace with extra shredded cheese if you’re not a fan.
How to Make Buffalo Chicken Dip (Step-by-Step)
Remove the skin from the chicken and discard or set aside. Use you hands or two forks to shred the chicken.
Heat oven to 375ºF (190ºC). Add the cream cheese, 3/4 of the cheddar cheese, ranch and buffalo sauce to a 1½ quart baking dish.
Bake until the cream cheese is soft, about 15 minutes, then stir the mixture together. Stir in the shredded chicken, whites of the green onions and top with the remaining cheddar cheese. Continue to bake until the cheese is completely melted and bubbling, about an additional 20 minutes.
Top with the remaining green onions and serve with celery, carrots and tortilla chips.
How to Serve Cheesy Buffalo Chicken Dip
- Dippers: Serve with tortilla chips, celery sticks, crackers, or toasted baguette slices.
- Garnish: Top with sliced green onions or a drizzle of buffalo sauce before serving.
- Game day: Keep warm in a small slow cooker for easy serving.
How to Store Cheesy Buffalo Chicken Dip
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze before baking for up to 2 months; thaw overnight before baking.
- Reheating: Reheat in the oven or microwave until warmed through, stirring as needed.
FAQ – Frequently Asked Questions
Yes, assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Yes, this dip freezes well before baking. Thaw in the refrigerator overnight, then bake as directed.
Transfer the baked dip to a slow cooker set on warm to keep it creamy and scoopable.
Shredded rotisserie chicken works best for flavor and convenience, but any cooked chicken will work.
It has a mild-to-medium heat level, but you can easily adjust the spice by adding more or less buffalo sauce.
Other Recipes to Try
If this buffalo chicken dip was considered a winning dish by your crew, check out some of these buffalo-forward options:
- Crispy Buffalo Cauliflower Bites
- Beer-Battered Fried Buffalo Chicken Salad
- Classic Buffalo Wings with Homemade Buttermilk Blue Cheese
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Cheesy Buffalo Chicken Dip
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Ingredients:
- 1 (2-pound) store-bought rotisserie chicken
- 1 (8-ounce) package cream cheese
- 16 ounces sharp cheddar cheese, divided
- ¼ cup ranch dressing
- 3 tablespoons buffalo sauce of choice (I use Frank’s Red Hot)
- 2 green onions, thinly sliced, whites and greens separated
Instructions:
- Remove the skin from the chicken and discard or set aside. Use you hands or two forks to shred the chicken.
- Heat oven to 375ºF (190ºC). Add the cream cheese, 3/4 of the cheddar cheese, ranch and buffalo sauce to a 1½ quart baking dish.
- Bake until the cream cheese is soft, about 15 minutes, then stir the mixture together.
- Stir in the shredded chicken, whites of the green onions and top with the remaining cheddar cheese.
- Continue to bake until the cheese is completely melted and bubbling, about an additional 20 minutes.
- Top with the remaining green onions and serve with celery, carrots and tortilla chips.
Notes:
Nutrition:
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I made this for a Super Bowl party and everyone loves it! The recipe was so easy and delicious!!!
Such an amazing recipe! Super Bowl or not I could live on this!
YAY!!
Game day isn’t complete without this dip!!!
Great recipe for start! I tweaked it with an extra tbls (1/4c) of franks hot sauce and substituted 1/3c marzetti’s blue cheese dressing for more flavor. Still balances the heat, but adds that traditional buffalo side dip. Served it 3x’s now and have had many requests for this recipe, and a lot saying it’s the best they’ve ever had!
So happy to hear you enjoy the recipe Bret! And love those changes – I’ll have to try using blue cheese in place of the ranch!