The Best Buffalo Chicken Dip Recipe: A Must-Try!

Buffalo chicken dip is one of those dishes that disappears faster than you can set it down. It hits the sweet spot of creamy, tangy, spicy, and a little salty, with real chicken texture instead of feeling like “just cheese.” The version below is built to be dependable: scoopable when hot, still good as it cools, and easy to scale for a crowd.

What makes this version “the best”

A great buffalo chicken dip is really about balance. Too much hot sauce and it turns sharp. Too much ranch and it tastes flat. Too much cream cheese and it gets heavy. This recipe aims for the best buffalo chicken dip recipe that tastes like classic wings, only richer and easier to share.

You’ll notice two small choices that matter a lot: using shredded chicken (not finely chopped) so it stays hearty, and adding a little sour cream for a lighter, more dip-friendly texture.

Ingredients (with smart swaps)

You can keep this simple or tweak it to match what you like. The measurements below make a standard party dish that feeds about 8 to 10 people as an appetizer.

Core ingredients

• 2 cups cooked shredded chicken (about 12 to 14 oz)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup ranch dressing (or blue cheese dressing)
• 3/4 cup Buffalo wing sauce (like Frank’s RedHot Wing Sauce)
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella (optional but nice for melt)
• 2 green onions, thinly sliced (optional)

Easy swaps

• Chicken: rotisserie chicken saves time; canned chicken works in a pinch, drain well
• Dressing: ranch is crowd-friendly; blue cheese tastes more like wings
• Cheese: Monterey Jack is a great substitute for cheddar; pepper jack adds heat
• Heat level: choose mild wing sauce or add extra for a bigger kick

Quick scaling table (1x, 2x, and “game day”)

If you’re cooking for a small group or a big one, scaling helps you avoid a dip that’s too shallow (dries out) or too deep (takes forever to heat through).

Batch size	Chicken	Cream cheese	Sour cream	Dressing	Wing sauce	Shredded cheese (total)	Pan suggestion
1x (8 to 10 servings)	2 cups	8 oz	1/2 cup	1/2 cup	3/4 cup	2 cups	8×8 or 9×9
2x (16 to 20 servings)	4 cups	16 oz	1 cup	1 cup	1 1/2 cups	4 cups	9×13
Big crowd (24 to 30 servings)	6 cups	24 oz	1 1/2 cups	1 1/2 cups	2 1/4 cups	6 cups	two 9×13 pans

Tip: If you go bigger than a 9×13, consider using two pans. It heats more evenly and you get more of that golden top.

Tools that make it easier

You can make this with basics, but a few items smooth out the process and help texture.

Here’s what you’ll want within reach:

• Mixing bowl
• Rubber spatula
• Hand mixer (optional)
• 8×8 or 9×9 baking dish
• Box grater (if shredding cheese)
• Instant-read thermometer (optional)

A hand mixer is helpful if your cream cheese is still cool. If your cream cheese is truly softened, a spatula works fine.

Step-by-step recipe (baked)

For the best buffalo chicken dip recipe, plan on about 10 minutes of prep and 20 to 25 minutes of baking.

1. Heat the oven: Set it to 375°F. Lightly grease an 8×8 or 9×9 baking dish.
2. Build the base: In a bowl, mix softened cream cheese, sour cream, and dressing until smooth.
3. Add the flavor: Stir in Buffalo wing sauce. Taste now and adjust heat if you want more punch.
4. Fold in chicken and cheese: Add shredded chicken, 1 cup cheddar, and the mozzarella (if using). Mix until evenly coated.
5. Fill the dish: Spread the mixture into the baking dish and smooth the top.
6. Top it: Sprinkle the remaining 1/2 cup cheddar over the top.
7. Bake: 20 to 25 minutes, until bubbling at the edges and hot in the center.
8. Finish: Rest 5 minutes, then top with green onions if you like.

If you want a browned top, broil for 1 to 2 minutes at the end, watching closely.

Slow cooker option (great for keeping it warm)

If you want this to hang out on a buffet table without drying out, the slow cooker is your friend.

Use the same ingredient amounts. Stir everything together (save a handful of cheese for the top if you want), cook on LOW for 2 to 2.5 hours or HIGH for about 1 hour, stirring every 30 minutes until creamy and hot. Sprinkle reserved cheese on top, cover for 10 minutes, then serve on the WARM setting.

One small trick: spray the slow cooker insert well so the edges wipe clean easily.

Getting the texture right (creamy, not greasy)

Buffalo chicken dip can break or get oily if it’s overheated or if the cheese is added the wrong way. A few habits keep it smooth:

• Soften the cream cheese: cold cream cheese mixes unevenly, leaving lumps that never fully melt
• Use shredded cheese, not slices: pre-sliced melts oddly; shredding melts more evenly
• Don’t overbake: you want bubbling and hot, not boiling for 40 minutes

If it looks a bit oily right out of the oven, give it a firm stir. Once it settles, the dip usually comes back together.

Choosing your chicken (and the fastest way to shred it)

Rotisserie chicken is the easiest route and still tastes great. Pull the meat while it’s warm, then shred. If you’re cooking chicken at home, thighs stay juicier than breasts, though either works.

A fast shredding method: put warm cooked chicken in a bowl and use a hand mixer on low for 10 to 15 seconds. It sounds odd, but it’s quick and gives perfect strands.

Heat, tang, and “wing flavor” control

People like buffalo dip at different spice levels. Instead of guessing, build in a checkpoint.

Mix your base and add 1/2 cup wing sauce first. Taste. Then add the remaining 1/4 cup little by little until it matches what you want. Keep in mind it will taste slightly less sharp once it bakes and the cheese melts fully.

If you want more tang without more heat, add a teaspoon or two of white vinegar or a squeeze of lemon.

Variations that still taste like buffalo dip

Once you know the core recipe, you can change it without losing the point of the dish.

Try one of these:

• Extra cheesy: add 1/2 cup more mozzarella and broil the top
• Blue cheese lovers: swap ranch for blue cheese dressing and crumble blue cheese on top
• High-protein lighter feel: use Greek yogurt in place of sour cream
• Spicier bite: mix in a pinch of cayenne or diced pickled jalapeños
• Garlic-forward: add 1/2 teaspoon garlic powder to the base

If you add chunky ingredients (onions, peppers), keep them modest so the dip stays scoopable.

What to serve with it (beyond chips)

The classic is tortilla chips, but buffalo dip plays nicely with crunchy and fresh options too.

A good spread usually includes at least one sturdy scoop and one lighter dipper:

• Sturdy: tortilla chips, pita chips, toasted baguette slices
• Fresh: celery sticks, carrot sticks, mini bell peppers
• Fun: pretzel thins, waffle fries, tater tots

If you’re serving it with celery and carrots, a little extra ranch on the side makes the whole tray feel intentional.

Make-ahead, storage, and reheating

The best buffalo chicken dip recipe is a strong make-ahead option because the flavors blend over time.

You can assemble the dip up to a day ahead, cover, and refrigerate. When ready, bake at 375°F, adding about 5 to 10 minutes since it’s starting cold.

Refrigerate leftovers in an airtight container for up to 3 to 4 days.

For reheating:

• Oven: 350°F until hot and bubbling, usually 12 to 18 minutes in a small dish
• Microwave: short bursts, stirring often to keep it creamy
• Slow cooker: LOW until warm, stirring once or twice

If the dip thickens a lot after chilling, stir in a tablespoon or two of ranch or sour cream while reheating.

Common problems and quick fixes

Even an easy recipe can act up. These fixes are simple and usually work fast.

If your dip seems dry, it often just needs more sauce or a little dairy stirred in after baking. If it tastes too sharp, it usually needs more cheese or a touch more cream cheese to round it out.

A few quick checks:

• Too spicy: add more cream cheese by the ounce, then rewarm
• Too thick: stir in 1 to 2 tablespoons ranch or sour cream
• Not buffalo-y enough: add 1 to 2 tablespoons wing sauce, mix, and heat 5 minutes
• Greasy on top: stir well, then let it sit 3 to 5 minutes to settle

This is one of those dishes that forgives tinkering. As long as you keep the chicken-to-creamy-base ratio in the same neighborhood, it stays crowd-pleasing.

Print