So here’s the thing about buffalo chicken dip. I’ve been making this recipe for years, and honestly, I can’t even count how many times someone’s asked me for it after a party. It’s one of those dishes that just disappears before you can blink. What I love most about this dip is how ridiculously simple it is. You’ve got your shredded chicken (I usually grab a rotisserie from the store because who has time?), mix it with cream cheese, tangy buffalo sauce, and loads of melted cheddar. Pop it in the oven and watch magic happen. The best part? You can whip this up for game day, or honestly, just make it for dinner on a Tuesday. No judgment here. This buffalo chicken dip recipe oven style comes out bubbly and golden every time. If you’re into buffalo chicken recipes, you’ll flip for this one. It’s got that perfect kick without burning your mouth off, and the creamy cheese balances everything beautifully. Some folks compare it to buffalo chicken casserole, but I think it’s way easier. You can even throw leftover buffalo chicken breast in here, or toss it over a buffalo chicken salad recipe if you’re feeling fancy. And if you’re more of a bbq chicken dip recipe person? Just swap the buffalo sauce. See? Versatile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Buffalo Chicken Dip Recipe
- 3) Ingredients for Buffalo Chicken Dip
- 4) How to Make Buffalo Chicken Dip
- 5) Tips for Making Buffalo Chicken Dip
- 6) Making Buffalo Chicken Dip Ahead of Time
- 7) Storing Leftover Buffalo Chicken Dip
- 8) Try these Appetizers next!
- 9) Buffalo Chicken Dip
- 10) Nutrition
1) Key Takeaways
- What makes buffalo chicken dip so creamy and delicious?
- Can you make buffalo chicken dip ahead of time for parties?
- What’s the best way to reheat buffalo chicken dip?
- What should you serve with buffalo chicken dip?
2) Easy Buffalo Chicken Dip Recipe
Listen, I’ve been taking this buffalo chicken dip to parties for years now, and I’m telling you, it’s the one dish that gets completely demolished every single time. We’re talking empty dish, people scraping the sides, asking if there’s more in the kitchen. It’s that good.
What I love about this buffalo chicken dip recipe is how stupidly simple it is to throw together. You don’t need to be some fancy cook or have a million ingredients. Just grab some cooked chicken, cream cheese, buffalo sauce, and cheese. Mix it up, bake it, and boom. You’ve got yourself a crowd pleaser that’ll have everyone thinking you spent hours in the kitchen.
The best part? This thing is versatile as heck. Need a quick appetizer for game day? Done. Want something easy for a potluck? Perfect. Heck, I’ve even made it for dinner on nights when I just can’t deal with cooking a full meal. Serve it with some veggies and chips, and you’re set. No shame in that game.
I started making this recipe when I realized how much money I was spending on store bought dips that honestly weren’t even that great. This homemade version costs less and tastes about a hundred times better. Plus, you can control the heat level, which is huge if you’re feeding people with different spice tolerances.
The texture is what really gets people. It’s creamy but not heavy, with just enough tang from the buffalo sauce to keep things interesting. And when that cheese gets all melty and golden on top? Chef’s kiss. I’m not even exaggerating when I say I’ve had people literally lick their plates clean.
One thing I learned the hard way is to always make extra. Like, way more than you think you need. I made the mistake once of bringing a single batch to a Super Bowl party, and it was gone before halftime. People were genuinely upset. Now I double the recipe every time, and sometimes that’s still not enough.
You can bake this buffalo chicken dip recipe oven style, toss it in the slow cooker, or even microwave it if you’re really in a rush. All methods work great. I usually go with the oven method because I love that bubbly, golden top, but the slow cooker is perfect for parties since it keeps everything warm.
3) Ingredients for Buffalo Chicken Dip
Chicken Breasts: Look, you can absolutely cook your own chicken from scratch if you want to be all fancy about it. But let’s be real here. Rotisserie chicken from the grocery store is a total lifesaver. Just shred it up and you’re good to go. I’ve also used leftover grilled chicken breast, leftover baked chicken, even chicken tenders in a pinch. They all work great for buffalo chicken recipes like this one.
Cream Cheese: This is what makes the dip so ridiculously creamy and smooth. Make sure you soften it first or you’ll be there forever trying to mix everything together. I usually leave mine out on the counter for about an hour before I start cooking. Room temperature cream cheese is your friend here.
Sour Cream: Adds a nice tangy flavor that balances out the richness of the cream cheese. Some people use Greek yogurt instead, which works fine, but I prefer sour cream. It’s got that classic dip taste we all know and love. Plus it makes everything extra creamy without being too heavy.
Buffalo Sauce: This is where the magic happens. Frank’s Red Hot Buffalo sauce is my absolute go to. It’s got the perfect balance of heat and flavor without being so spicy that your mouth catches fire. You can use more or less depending on your heat preference. Some folks like to add extra hot sauce, which is totally fine by me.
Cheddar Cheese: We’re using a cup and a half here, and trust me, you need every bit of it. I like sharp cheddar because it’s got more flavor, but mild works too if that’s what you’ve got. Shred it yourself if you can. Pre shredded cheese has that anti caking stuff on it that can make your dip a little grainy. Fresh is always better.
Blue Cheese or Ranch Dressing: This goes on top as a finishing touch. I’m team blue cheese all the way, but I know some people aren’t into it. Ranch is great too. Drizzle it over the top right when the dip comes out of the oven. It adds this cool, creamy contrast to the hot, spicy dip that’s just perfection.
Dippers: You’ve gotta have something to scoop up all that cheesy goodness. Fritos Scoops are my number one pick. They’re sturdy, they hold a ton of dip, and they taste amazing. Celery and carrot sticks are great if you want something lighter. And toasted baguette slices? Fancy and delicious. I usually put out a mix of everything so people can choose.
4) How to Make Buffalo Chicken Dip
Step 1. Get your oven going at 350 degrees. You want it nice and hot before your dip goes in. This isn’t one of those recipes where you can skip the preheating. Trust me on this. A properly preheated oven means evenly melted cheese and perfectly bubbly dip every single time.
Step 2. Grab a big mixing bowl and throw in your shredded chicken. If you’re using rotisserie chicken like I usually do, just pull it apart with your hands or use two forks. Don’t worry about getting every single piece perfect. Rough shreds are totally fine. You want some texture in there anyway.
Step 3. Add your softened cream cheese to the bowl. This is where having it at room temperature really matters. Cold cream cheese is a nightmare to mix. Room temp cream cheese blends in like a dream. Toss in the sour cream too. These two ingredients are what make this buffalo chicken casserole style dip so incredibly creamy.
Step 4. Pour in that buffalo sauce. Half a cup is what the recipe calls for, but honestly, measure with your heart. If you love spice, add more. If you’re feeding people who can’t handle heat, maybe go a little lighter. You can always serve extra sauce on the side for the spice lovers.
Step 5. Now dump in one cup of that shredded cheddar. Save the other half cup for the top. Mix everything together with a big spatula. Get in there and really combine it all. You want the chicken evenly distributed and everything nice and creamy. It should look smooth and uniform when you’re done.
Step 6. Spread the whole mixture into your baking dish. I use a 1.5 quart dish, which is perfect for this amount. Smooth it out so it’s even across the top. Then sprinkle that remaining half cup of cheese all over. Don’t be shy with it. More cheese is always better. This is the layer that’s gonna get all golden and bubbly and gorgeous.
Step 7. Slide that dish into your oven and let it bake for 15 to 20 minutes. Keep an eye on it. You’ll know it’s ready when the cheese on top is melted and starting to turn golden brown, and you can see the dip bubbling around the edges. That’s when you know you’ve hit buffalo chicken dip perfection.
Step 8. Pull it out of the oven and immediately drizzle your blue cheese or ranch dressing over the top. The heat from the dip will warm the dressing a little, which is perfect. Grab your chips, veggies, or bread, and dig in. Just be careful because this stuff comes out scorching hot. Worth burning your tongue though, I promise.
5) Tips for Making Buffalo Chicken Dip
Use rotisserie chicken to save yourself a ton of time. I can’t stress this enough. Cooking and shredding chicken from scratch takes forever. A rotisserie chicken from the store costs like five bucks and it’s already cooked and seasoned. Just shred it and go. You’ll have this dip ready in no time flat.
Soften that cream cheese before you start. I learned this lesson the hard way. Cold cream cheese is lumpy and impossible to mix properly. Leave it out on the counter for an hour or so. If you’re in a hurry, you can microwave it for like 15 seconds, but don’t overdo it or it’ll get too melty and weird.
Cast iron skillets are amazing for this recipe. They hold heat like nobody’s business, which means your dip stays hot and melty way longer than it would in a regular baking dish. Plus they look super cool when you bring them to the table. If you’ve got one, use it. You won’t regret it.
Want more heat? Add extra hot sauce or throw in some diced jalapeños. I’ve made this buffalo chicken breast version with fresh peppers mixed in and it was fire. You can also use a spicier buffalo sauce if Frank’s isn’t cutting it for you. Just taste as you go so you don’t accidentally make it too hot.
Don’t skip the dressing drizzle on top. I know it seems like an extra step, but that cool, creamy dressing against the hot, spicy dip is what takes this from good to incredible. It’s the same reason wings come with blue cheese or ranch. The contrast is everything.
If you’re making this for a big crowd, double the recipe. Seriously. This stuff goes fast. I’ve never had leftovers when I bring this to a party. People go absolutely crazy for it. Making extra means everyone gets enough and you’re not stuck explaining why the dip is already gone after 20 minutes.
You can totally adjust the sauce ratios to your liking. Some people like their dip super saucy, others prefer it thicker and cheesier. Play around with the amounts. Add more buffalo sauce for a saucier dip, or more cheese for something thicker. There’s no wrong way to do it as long as it tastes good to you.
6) Making Buffalo Chicken Dip Ahead of Time
One of the best things about this recipe is how well it works as a make ahead dish. I prep this all the time the night before a party. Just mix everything together, spread it in your baking dish, cover it with plastic wrap, and stick it in the fridge. When you’re ready to serve, pull it out, let it sit at room temp for like 15 minutes, then pop it in the oven. Easy as pie.
You can keep the unbaked dip in the fridge for up to 24 hours before baking. Any longer than that and the texture starts to get a little weird. The cream cheese can separate a bit if it sits too long. But 24 hours is perfect for party planning. Make it the night before, bake it right before people arrive, and you’re golden.
If you want to freeze it, you can do that too. Mix everything together, put it in a freezer safe container, and freeze for up to three months. When you’re ready to use it, thaw it in the fridge overnight, then bake as usual. The texture might be slightly different from fresh, but it’s still really good. Great option for meal prepping or having emergency party food on hand.
For slow cooker buffalo chicken dip, you can mix everything together and keep it in the fridge, then dump it in your crockpot when you’re ready. Heat it on low for about three hours or high for one hour. This is perfect for tailgates or parties where you need to keep the dip warm for a long time. Just give it a stir every once in a while.
The flavors actually get better after sitting for a bit. Something about letting everything meld together in the fridge makes it taste even more delicious. So making it ahead isn’t just convenient, it actually improves the flavor. Win win if you ask me. Your future self will thank you for prepping ahead.
You can also make this buffalo chicken salad recipe style by adding some lettuce and serving it cold instead of hot. Just mix everything together without baking it, chill it in the fridge, and serve it over greens. It’s a totally different vibe but still incredibly tasty. Great for summer when you don’t want to turn on the oven.
7) Storing Leftover Buffalo Chicken Dip
If you somehow end up with leftovers, which honestly doesn’t happen often at my house, you can store them in an airtight container in the fridge. It’ll keep for about three to four days. Just make sure it’s in a container with a tight seal so it doesn’t dry out or pick up weird fridge smells. Nobody wants buffalo chicken dip that tastes like onions.
To reheat, you’ve got a few options. The microwave is fastest. Just put a portion in a microwave safe bowl and heat it for 30 seconds at a time, stirring between intervals, until it’s hot and melty again. The oven works great too. Put it in an oven safe dish, cover with foil, and heat at 350 degrees for about 15 minutes.
I’ve also reheated this in a small skillet on the stove. Just add a splash of milk or cream to loosen it up a bit, and heat it over medium low, stirring constantly. This method gives you the most control and you can add more buffalo sauce or cheese if you want to freshen it up.
You can also repurpose leftover dip in other recipes. Spread it on a pizza crust for buffalo chicken pizza. Stuff it in a quesadilla. Use it as a topping for baked potatoes. Mix it with pasta for a quick buffalo chicken casserole. The possibilities are pretty much endless. It’s like having a secret weapon ingredient in your fridge.
Don’t freeze leftover dip that’s already been baked. The texture gets really weird when you thaw and reheat it. The cheese separates and it becomes kind of grainy and gross. Just keep it in the fridge and eat it within a few days. Or better yet, invite some friends over and polish it off together.
If you’re planning to make this bbq chicken dip recipe variation, you can use the exact same storage and reheating methods. Just swap out the buffalo sauce for your favorite bbq sauce. All the other techniques stay the same. It’s just as delicious and just as easy to store and reheat.
8) Try these Appetizers next!
9) Buffalo Chicken Dip
Buffalo Chicken Dip Recipe That’ll Have Everyone Coming Back for More
Ingredients
- 1 pound chicken breasts, cooked and shredded
- 8 ounce cream cheese, softened
- 1 cup sour cream
- ½ cup buffalo sauce (Frank’s Red Hot is my go-to)
- 1½ cups shredded cheddar cheese, divided
- 2 tablespoons blue cheese dressing or Ranch, for garnish
- Fritos scoops, baguette slices, carrot and celery sticks, for dipping
Instructions
- Get your oven preheated to 350°F. Trust me, you want it nice and hot before the dip goes in.
- Grab a large mixing bowl and toss in your shredded chicken, softened cream cheese, sour cream, buffalo sauce, and 1 cup of that shredded cheddar. Mix everything together with a spatula until it’s all combined and looking creamy.
- Spread the mixture into a 1.5 quart baking dish. Now sprinkle the remaining ½ cup of cheddar cheese over the top. Don’t be shy with it.
- Slide that dish into your oven, uncovered, and let it bake for about 15 to 20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and starting to turn golden on top.
- Pull it out of the oven and immediately drizzle some blue cheese or ranch dressing over the top. Serve it up with Fritos scoops, toasted baguette slices, and carrot and celery sticks. Watch it vanish.
10) Nutrition
Serving Size: 1/8 of the dip, Calories: 508, Sugar: 5 g, Sodium: 990 mg, Fat: 30 g, Saturated Fat: 14 g, Carbohydrates: 29 g, Fiber: 2 g, Protein: 30 g, Cholesterol: 117 mg
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