Buffalo Chicken Dip

5 from 1 vote
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Whether you’re hosting a game night, throwing a party, or simply craving a mouthwatering appetizer, buffalo chicken dip is the ultimate crowd-pleaser. The creamy, cheesy, savory dip is irresistibly good and comes together in about 30 minutes!

A close up of a pretzel chip dipping into a skillet of cheesy buffalo chicken dip.

My buffalo chicken dip recipe comes together in about 30 minutes and is an absolute gameday essential. the combination of mozzarella cheese, cheddar cheese, blue cheese, and cream cheese, creates a dynamic blend of cheesy flavors that really sets this dip above the rest.

More importantly, buffalo wing sauce gives this recipe the perfect balance of buffalo flavor that we all know and love. My buffalo dip pairs really well with pretzel chips, tortilla chips, bagel chips, or even carrots and celery!

Looking for more delicious buffalo chicken recipes? Try my buffalo chicken calzone recipe or my buffalo chicken mac and cheese. Also, try my buffalo chicken pizza and my legendary buffalo chicken rangoons!

Ingredients

Raw ingredients to make buffalo chicken dip laid out on a cutting board.
  • Shredded chicken: one medium/large boneless, skinless chicken breast should render about 2.5 cups of shredded chicken. You can also shred rotisserie chicken for a quick shortcut.
  • Cream cheese: cutting the cream cheese into cubes makes mixing with the rest of the ingredients much easier. Remove the cream cheese from the fridge so it can warm prior to making.
  • Buffalo sauce: look for Frank’s RedHot buffalo wing sauce. It’s my favorite sauce to use in this recipe.
  • Shredded cheddar cheese: I like to use mild orange cheddar so it blends nicely with the other flavors. Sharper cheeses may be a little too dominant.
  • Shredded mozzarella cheese: any low-moisture shredded mozzarella should do the trick.
  • Blue cheese crumbles: blue cheese adds amazing complimentary flavor to this dip. If you’re a fan of blue cheese, I highly recommend you add it. A little goes a long way.

See the recipe card for full information on ingredients and quantities below.

How to Make Buffalo Chicken Dip

Step 1.

Preheat oven to 350°F.

Step 2.

Add chicken breast to a small lidded saucepan. Fill with cool water to cover and add a generous pinch of salt. Bring to a boil and then reduce to a low boil. Cover with a lid and cook for 12-15 minutes or until internal temperature reaches 165°F.

Quick Tip

Shredded rotisserie chicken is a convenient substitute because it’s super tender and flavorful.

A saucepan filled with water and an uncooked chicken breast for boiling.

Step 3.

Shred the chicken on a cutting board with two forks. Be sure to finely shred for best results.

Two forks shredding boiled chicken on a wooden cutting board.
Finely shredded chicken laid out on a cutting board.

Step 4.

Combine all ingredients in a cast iron skillet (ungreased). Mix until fully incorporated and reaches a thick creamy texture. Evenly spread throughout the skillet using a spoon or rubber spatula and sprinkle with additional cheddar, mozzarella, and blue cheese.

Cooked buffalo chicken dip ingredients laid out in a cast iron skillet prior to baking.
Uncooked buffalo chicken dip in a cast iron skillet.
Uncooked buffalo chicken dip in a cast iron skillet topped with shredded cheese.

Quick Tip

If you don’t have a skillet, any oven-safe pan will do. Just mix ingredients in a bowl and bake in an oven-safe dish. Cast iron is nice because it retains heat out of the oven and keeps the dip warm for longer.

Step 5.

Bake for 20-25 minutes. Garnish with green onions if desired and serve hot with chips, pretzels, or veggies.

An overhead shot of skillet buffalo chicken dip on a wooden table surrounded by chips, pretzels, and beer.

Expert Tips

  • You can mix and match cheeses. Colby Jack or Pepper Jack cheese work well too.
  • Make sure you get buffalo sauce and not regular hot sauce. Buffalo sauce is more orange in color and is the same sauce used to make buffalo wings.
  • You can make your own buffalo sauce by simply adding 2-3 tablespoons of melted butter to regular Frank’s RedHot.
  • Make this recipe ahead by combining everything in the skillet, mixing, and then storing it in the fridge covered with foil. Remove foil and bake when ready.
  • Double the recipe if you intend to make it in a 12-inch skillet for larger crews. Pictured is a 10-inch skillet.

Frequently Asked Questions

Can I make this recipe in a crockpot?

Yes. Warm the ingredients over low heat for 1.5-2 hours until all cheese is fully melted and heated through. Change the crockpot’s setting to warm once ready to serve.

Can I leave out the chicken?

You can leave out the chicken for a meatless varition however the sauce will be creamier and cheesier. The chicken helps to thicken the sauce as well as add flavor and texture.

What’s the best way to double the recipe?

The recipe as written is ideal for a 10-inch skillet or 8×8 baking dish. You can double the recipe and use a crock pot, 9×12 pan, or a 12-inch skillet.

What if I don’t have a cast iron skillet?

If you don’t have a skillet, any oven-safe pan will do. Just mix ingredients in a bowl and bake in an oven-safe dish. Cast iron is nice because it retains heat out of the oven and keeps the dip warmer for longer.

More Gameday Snacks

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 1 vote

Buffalo Chicken Dip

Servings: 8
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Cheesy, creamy buffalo chicken dip is ready for gameday. An easy skillet dip that’s ready in about 30 minutes and devoured in about 5.

Ingredients 

  • 2 1/2 cups shredded chicken
  • 8 ounces cream cheese, cubed
  • 1/2 cup buffalo sauce, not hot sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ranch dressing
  • 2 tablespoons blue cheese crumbles
  • 2-3 tablespoons chopped green onions
  • Tortilla chips, bagel chips, pretzel chips for dipping

Instructions 

  • Preheat oven to 350°F.
  • Add chicken breast to a small lidded saucepan. Fill with cool water to cover and add a generous pinch of salt. Bring to a boil and then reduce to a low boil. Cover with a lid and cook for 12-15 minutes or until internal temperature reaches 165°F.
  • Shred the chicken on a cutting board with two forks. Be sure to finely shred for best results.
  • Combine all ingredients in a cast iron skillet (ungreased). Mix until fully incorporated and reaches a thick creamy texture. Evenly spread throughout the skillet using a spoon or rubber spatula and sprinkle with additional cheddar, mozzarella, and blue cheese.
  • Bake for 20-25 minutes. Garnish with green onions if desired and serve hot with chips, pretzels, or veggies.

Notes

Shredded rotisserie chicken is a convenient substitute because it’s super tender and flavorful.
If you don’t have a skillet, any oven-safe pan will do. Just mix ingredients in a bowl and bake in an oven-safe dish. Cast iron is nice because it retains heat out of the oven and keeps the dip warm for longer.
You can mix and match cheeses. Colby Jack or Pepper Jack cheese work well too.
Make sure you get buffalo sauce and not regular hot sauce. Buffalo sauce is more orange in color and is the same sauce used to make buffalo wings.
You can make your own buffalo sauce by simply adding 2-3 tablespoons of melted butter to regular Frank’s RedHot.
Make this recipe ahead by combining everything in the skillet, mixing, and then storing it in the fridge covered with foil. Remove foil and bake when ready.
Double the recipe if you intend to make it in a 12-inch skillet for larger crews. Pictured is a 10-inch skillet.

Nutrition

Serving: 1/2 cupCalories: 386kcalCarbohydrates: 3gProtein: 27.8gFat: 28.8gSaturated Fat: 14.3gCholesterol: 123mgSodium: 557mgSugar: 1.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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