Why You’ll Love This Recipe
I love how simple and fast this dip is to make — just mix, bake, and serve. Using refrigerated ranch dressing (instead of the shelf-stable version) makes a big difference, giving the dip a fresher, tangier flavor. The combination of Frank’s RedHot, cream cheese, and cheddar makes it rich, creamy, and perfectly balanced. It’s versatile, too — I can serve it with chips, carrot sticks, or celery, and it disappears every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ pounds cooked chicken breasts, shredded (about 3 large breasts)
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1 (8-ounce) package cream cheese, softened
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⅔ cup ranch dressing (refrigerated for best flavor)
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⅔ cup Frank’s RedHot Buffalo Sauce
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1½ cups shredded cheddar cheese (or mozzarella)
Directions
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I preheat the oven to 350°F.
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In a large bowl, I mix the shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 cup of the cheddar until well combined.
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I spread the mixture into a 1.5-quart baking dish and top it with the remaining ½ cup of cheddar cheese.
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I bake for 20–25 minutes, until the top is lightly browned and the edges are bubbling.
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I serve it hot, usually with chips, carrot sticks, or celery for dipping.
Servings and timing
This recipe makes enough for about 10 servings. It takes only 5 minutes to prep and 20–25 minutes to bake, so it’s ready in just 25 minutes — perfect for last-minute gatherings.
Variations
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I sometimes swap cheddar for mozzarella, Monterey Jack, or a mix for extra gooeyness.
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For more spice, I add diced jalapeños or extra hot sauce.
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To make it tangier, I replace ranch with blue cheese dressing.
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I’ve also baked it in a bread bowl for a fun presentation.
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When I want to keep it warm at parties, I make it in the crockpot on low for 2–3 hours.
Storage/Reheating
Leftovers store well in the fridge for up to 3 days in an airtight container. I reheat in the oven at 350°F until hot and bubbly, or in the microwave for smaller portions. If it thickens, I stir in a splash of ranch or milk to loosen it.
FAQs
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly and saves time.
Can I make this ahead of time?
Definitely. I often assemble the dip ahead, refrigerate it, and bake just before serving.
Is there a lighter version?
Yes. I use light cream cheese and reduced-fat ranch and cheese when I want a lighter option.
Can I freeze buffalo chicken dip?
I don’t recommend freezing since the cream cheese can separate. Fresh or refrigerated is best.
What’s the best way to serve this at parties?
I like to keep it hot in a crockpot so guests can scoop it up throughout the event.
Conclusion
This Buffalo Chicken Dip is my favorite easy appetizer — creamy, cheesy, spicy, and always a crowd-pleaser. It comes together quickly, tastes amazing with chips or veggies, and is endlessly customizable. Whether I’m hosting friends or just making a snack for myself, it never fails to impress.
Print
Buffalo Chicken Dip
- Total Time: 25 minutes
- Yield: 10 servings
Description
The ultimate party dip! This creamy, cheesy buffalo chicken dip is loaded with ranch, hot sauce, and tender shredded chicken—perfect for game day or gatherings.
Ingredients
1 ½ pounds cooked chicken breasts, shredded (about 3 large breasts)
1 (8-ounce) package cream cheese, softened
⅔ cup ranch dressing (refrigerated kind recommended for best flavor)
⅔ cup Frank’s RedHot Buffalo Sauce
1 ½ cups shredded cheddar cheese (or mozzarella; divided: 1 cup for mixing, ½ cup for topping)
Instructions
Preheat Oven:
Preheat your oven to 350°F (177°C).
Mix Ingredients:
In a large bowl, combine shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 cup of cheddar cheese. Stir until well mixed.
Assemble Dip:
Spread mixture evenly into a 1.5-quart baking dish. Sprinkle remaining ½ cup of cheese on top.
Bake:
Bake for 20–25 minutes, until the cheese is golden and the edges are bubbling.
Serve:
Serve hot with tortilla chips, carrot sticks, or celery.
Notes
Use refrigerated ranch dressing instead of shelf-stable for better flavor.
Swap cheddar for mozzarella or a blend of cheeses for a different taste.
Add blue cheese crumbles for a tangy twist.
Can also be made in a crockpot on low for 2–3 hours.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
