Introduction

Buffalo Chicken Dip is a creamy, spicy appetizer that’s perfect for game days or casual gatherings. Combining tender chicken, tangy buffalo sauce, and melted cheeses, it’s both comforting and flavorful. Ready in under an hour, it’s sure to be a crowd-pleaser.

A close-up view of a creamy dip in a black pan on a white marbled surface, with a woman's hand dipping a round, lightly textured tortilla chip into the mix. The dip has two main layers: a thick, orange layer with shredded chicken and sauce, mixed with a smooth, melted white cheese layer on top. Small green chive pieces are scattered across the surface, adding color contrast and freshness to the rich, gooey texture of the dip. The cheese appears soft and stretchy, blending with the orange chicken layer underneath, creating a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. cream cheese (cut into cubes)
2 small boneless skinless chicken breasts (or 2 cups cooked/shredded chicken)
1 cup Frank’s buffalo sauce
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup Blue Cheese Dressing (Ranch can also be used)
2 cups Cheddar cheese
½ cup mozzarella cheese

Instructions

Step 1: Preheat the oven to 375°F (190°C). Remove the cream cheese from the fridge, cut into cubes, and let it soften for 20-30 minutes.
Step 2: Place the chicken breasts in a pot and cover with cool water by about two inches. Pro Tip: Add 1 chicken bouillon cube to the water for extra flavor. Gently boil for 15-20 minutes until fully cooked. Avoid a rapid boil to keep the chicken tender. Shred the chicken with two forks and set aside.
Step 3: In a skillet or saucepan over medium heat, combine the buffalo sauce, garlic powder, and onion powder. Pro Tip: Using a cast iron skillet allows you to transfer it directly to the oven later.
Step 4: Add the blue cheese dressing and softened cream cheese to the skillet, stirring until smooth and well combined. Reduce heat to low, then stir in half of the cheddar cheese until melted and smooth.
Step 5: Mix the shredded chicken into the sauce, coating evenly. Remove from heat. If your skillet isn’t oven safe, transfer the mixture to a lightly greased 10-inch oven-safe dish.
Step 6: Sprinkle the remaining cheddar cheese and mozzarella evenly over the top.
Step 7: Bake uncovered for 15 minutes until hot and cheeses are melted. For a softer, creamier top, avoid broiling.
Step 8: Garnish with chopped green onions or chives. Optional: add small swirls of blue cheese dressing on top before serving.
Step 9: Serve warm with tortilla chips, celery sticks, carrot sticks, or slices of crusty French bread.

Tips & Variations

Use rotisserie chicken for a shortcut on prep time.
Swap blue cheese dressing with ranch for a milder flavor.
For extra heat, add a dash of cayenne pepper or hot sauce.
Try mixing in some chopped jalapeños for a spicy kick.
Serve with pita chips or fresh vegetables for more dipping options.

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 for even heating. Avoid overheating to keep the cheese creamy.

How to Serve

The image shows a close-up of creamy buffalo chicken dip in a white bowl, sitting on a white marbled surface. The dip has two main layers: the top layer is melted white cheese that looks gooey and smooth, with small bright green chive pieces sprinkled all over. Below the cheese, there is a thick orange buffalo chicken mixture that appears soft and slightly chunky. A woman's hand is dipping a light beige, round tortilla chip into the cheesy buffalo dip, lifting it slightly above the bowl to show the creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or canned chicken?

Yes, pre-cooked or canned chicken works well and can save time. Just make sure to drain any excess liquid to avoid thinning the dip.

Is it possible to make this dip ahead of time?

Absolutely. Prepare the dip up to the point of baking, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.