Can I make Buffalo Chicken Dip ahead of time?

Yes. You can fully assemble the Buffalo Chicken Dip up to 24 hours in advance. Cover the baking dish tightly and refrigerate it until you're ready to bake. When baking directly from the refrigerator, simply add a few extra minutes to the cooking time to ensure the center is heated through.

What is the best chicken to use for Buffalo Chicken Dip?

Cooked rotisserie chicken is one of the easiest and most flavorful options because it's tender and already seasoned. You can also use poached chicken breasts, baked chicken thighs, leftover roasted chicken, or even leftover turkey. Freshly shredded chicken generally provides the best texture.

Can I make Buffalo Chicken Dip in a slow cooker?

Absolutely. Combine all of the ingredients in your slow cooker and cook on Low for 2 to 3 hours or on High for about 1 to 1½ hours, stirring occasionally until the cheeses are fully melted and the dip is hot and creamy. Keep it on the Warm setting for serving during parties.

Easy Buffalo Chicken Dip Recipe

Name: Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large boneless, skinless chicken breasts (about 4 cups shredded cooked chicken); 8 oz (226 g) full-fat cream cheese, softened and cubed; 1 cup ranch dressing; 1 cup Buffalo hot sauce (such as Frank’s RedHot); 1 tsp garlic powder; 1 tsp freshly ground black pepper; 1/2 cup chopped green onions or fresh chives; 1 1/2 cups (170 g) shredded mozzarella cheese, divided; 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided; Cooking spray, for greasing the baking dish

Description

Buffalo Chicken Dip is a creamy, cheesy, crowd-pleasing appetizer loaded with tender shredded chicken, tangy ranch dressing, spicy Buffalo sauce, and plenty of melted cheddar and mozzarella cheese. Baked until hot and bubbly, this easy party dip is perfect for game day, potlucks, holiday gatherings, and family get-togethers. Serve it with tortilla chips, crackers, toasted bread, or fresh vegetables for an irresistible snack everyone will love.

Ingredients

Scale

3 large boneless, skinless chicken breasts (about 4 cups shredded cooked chicken)
8 oz (226 g) full-fat cream cheese, softened and cubed
1 cup ranch dressing
1 cup Buffalo hot sauce (such as Frank’s RedHot)
1 tsp garlic powder
1 tsp freshly ground black pepper
1/2 cup chopped green onions or fresh chives
1 1/2 cups (170 g) shredded mozzarella cheese, divided
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
Cooking spray, for greasing the baking dish

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with cooking spray.
If the chicken is not already cooked, boil, bake, or poach it until fully cooked, then shred into bite-sized pieces.
In a medium saucepan over medium-low heat, combine the cream cheese, ranch dressing, Buffalo hot sauce, garlic powder, and black pepper. Stir continuously until smooth and creamy.
Remove the saucepan from the heat and stir in the shredded chicken, chopped green onions, 1 cup mozzarella cheese, and 1 cup cheddar cheese until evenly combined.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
Bake for 20–30 minutes, or until the dip is bubbling around the edges and the cheese is fully melted.
For a golden cheesy topping, broil for 2–3 minutes, watching carefully to prevent burning.
Allow the dip to cool for 5 minutes before serving with tortilla chips, crackers, celery sticks, carrots, or sliced baguette.

Notes

Rotisserie chicken is an excellent shortcut and adds extra flavor.
Use block cream cheese instead of whipped cream cheese for the smoothest texture.
Freshly shredded cheese melts better than pre-shredded cheese.
Adjust the amount of Buffalo sauce to make the dip milder or spicier.
Blue cheese dressing can be substituted for ranch dressing if preferred.
Prepare the dip up to 24 hours in advance and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until hot and creamy before serving.
Freezing is not recommended because the dairy ingredients may separate after thawing.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 346 kcal
Sugar: 1 g
Sodium: 1249 mg
Fat: 27 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 9 g
Fiber: 0 g
Protein: 16 g
Cholesterol: 53 mg