There’s a reason buffalo chicken dip shows up at every game day, potluck, and casual get‑together: it’s creamy, tangy, and irresistible. This version blends shredded chicken with cream cheese, hot sauce, blue cheese dressing and two cheeses for depth, then bakes until bubbly. If you want extra ideas or variations, the classic buffalo chicken dip page has more inspiration and serving tips.
Why you’ll love this dish
This dip hits the trifecta: bold heat from hot sauce, cool tang from blue cheese dressing, and melty comfort from cream cheese and cheddar. It’s crowd‑pleasing, ready in under an hour, and scales easily for a crowd. Make it for a last‑minute party, a casual weeknight appetizer, or when you want something comforting and shareable.
“We took this to a tailgate and it disappeared before the second quarter — family favorite now.”
Why it works: shredded cooked chicken adds substance without extra prep. The combination of blue cheese dressing plus crumbled blue cheese gives real buffalo‑wing flavor without fuss.
Step-by-step overview
You’ll mix the softened cream cheese with hot sauce and blue cheese dressing, fold in the shredded chicken and cheeses, bake until bubbly, and garnish. It’s a single bowl assembly with a quick bake — no complex techniques. Expect about 10 minutes active prep and 20–25 minutes in the oven.
What you’ll need
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 cup cream cheese, softened (full fat for best texture)
- 1/2 cup hot sauce (Frank’s RedHot or similar)
- 1/2 cup blue cheese dressing
- 1 cup shredded cheddar cheese (sharp cheddar adds flavor)
- 1/2 cup crumbled blue cheese
- Chopped green onions, for garnish (optional)
Substitutions and notes:
- Short on chicken? Use two cups of canned chicken (well drained), or pull meat from a rotisserie bird for convenience.
- Prefer less heat? Reduce hot sauce to 1/4 cup or swap for a milder wing sauce.
- No blue cheese fan? Use ranch dressing and omit the crumbled blue cheese, or substitute with more cheddar.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 1‑quart baking dish or similar.
- In a large bowl, add the softened cream cheese, hot sauce, and blue cheese dressing. Mix until smooth and evenly combined.
- Add the shredded chicken and stir until the chicken is well coated in the sauce.
- Gently fold in the shredded cheddar and the crumbled blue cheese so the cheeses are distributed but not completely melted.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 20–25 minutes, until the dip is bubbly around the edges and warmed through. If you like a browned top, broil for 1–2 minutes while watching closely.
- Remove from the oven and sprinkle with chopped green onions, if using. Serve hot with tortilla chips, celery sticks, crackers, or toasted baguette slices.
Best ways to enjoy it
Serve this dip piping hot for the best texture and flavor. Popular dippers:
- Tortilla chips or pita chips for crunch
- Celery or carrot sticks for a lighter, traditional wing pairing
- Sliced baguette or crostini for a party‑worthy presentation
For a heartier option, spoon the dip over baked potatoes or use as a sandwich filling on toasted buns.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating, and keep refrigerated within two hours of baking.
- Freezing: Freeze in a freezer‑safe container for up to 2–3 months. Thaw in the refrigerator overnight before reheating. Note: texture may be slightly grainier after freezing because of the dairy.
- Reheating: Reheat in a 350°F oven until warmed through (about 15–20 minutes). For small portions, microwave in 30‑second bursts, stirring between intervals until hot. Cover with foil for oven reheating to prevent drying.
Pro chef tips
- Use room‑temperature cream cheese so it mixes smoothly and creates a silkier dip.
- For extra creaminess, beat the cream cheese with a whisk or mixer before adding other ingredients.
- If you want a scalloped, bubbly crust, top with an extra handful of cheddar before baking and broil briefly at the end.
- Pull meat from a rotisserie chicken to save time; it adds flavor and keeps the dish budget‑friendly.
- Taste before baking: if you like it tangier, add a splash more hot sauce or a squeeze of lemon.
Creative twists
- Slow‑cooker option: For a hands‑off approach, place the mixed ingredients in a crock pot on low for 1–2 hours until melted and bubbly — see this cheesy crock pot buffalo chicken dip for a tested slow‑cooker method.
- Milder (kid‑friendly): Replace hot sauce with buffalo sauce at half strength and use ranch dressing instead of blue cheese.
- Vegetarian swap: Use shredded jackfruit or mashed white beans and vegan cheeses for a plant‑based take.
- Smoky BBQ buffalo: Mix in a tablespoon of smoky chipotle in adobo or a splash of BBQ sauce for a different flavor profile.
- Bacon & ranch: Stir in crispy bacon bits and swap blue cheese for ranch for a crowd‑pleasing twist.
Your questions answered
Q: How long does this dip take to make start to finish?
A: Active prep is about 10 minutes if your chicken is cooked and shredded. Bake time is 20–25 minutes, so plan for roughly 35–40 minutes total.
Q: Can I use raw chicken in this recipe?
A: No — the recipe uses cooked shredded chicken. If you start with raw chicken, cook it fully (poach, bake, or use a rotisserie) and shred before mixing to ensure food safety.
Q: Is it safe to freeze buffalo chicken dip?
A: Yes. Freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat thoroughly. Texture of dairy components may change slightly after freezing.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble the dip and store it covered in the refrigerator. Bake just before serving; you may need an extra 5–10 minutes if it’s chilled.
Q: How can I make it less spicy for kids?
A: Reduce the hot sauce by half, substitute with a milder wing sauce, or use ranch dressing instead of blue cheese dressing.
Q: What if I don’t have blue cheese?
A: Swap blue cheese dressing for ranch and omit crumbled blue cheese, or use feta for a different tang.
If you want more game‑day dips or melted cheese ideas, this recipe and linked variations are great starting points for easy hosting and confident cooking.
PrintBuffalo Chicken Dip
A creamy and tangy buffalo chicken dip that combines shredded chicken with cream cheese, hot sauce, and two types of cheese for a crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1/2 cup hot sauce
- 1/2 cup blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- Chopped green onions, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 1-quart baking dish.
- In a large bowl, mix softened cream cheese, hot sauce, and blue cheese dressing until smooth.
- Add the shredded chicken and stir until well coated.
- Gently fold in the shredded cheddar and crumbled blue cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 20–25 minutes until bubbly; broil for 1–2 minutes for a browned top if desired.
- Remove from the oven and garnish with chopped green onions. Serve hot with your favorite dippers.
Notes
For a milder dip, reduce the hot sauce or substitute with ranch dressing. Can be made ahead and stored in the refrigerator before baking.