Why You’ll Love This Recipe
I love how simple this recipe is while still delivering big flavor. It uses just a handful of ingredients, comes together in under 30 minutes, and bakes up hot and bubbly. The combination of cream cheese and cheddar makes it ultra-creamy, while the buffalo sauce adds the perfect spicy tang. It’s versatile too — I can make it ahead, bake it when I need it, or even serve it straight from the crockpot for convenience.
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 breast, shredded (about 3 large breasts)
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8 ounces cream cheese, softened
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⅔ cup ranch dressing
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⅔ cup Frank’s RedHot Buffalo sauce
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1½ cups shredded cheddar cheese
Directions
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I preheat the oven to 350°F (177°C).
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In a large mixing bowl, I combine the shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 cup of cheddar cheese until everything is smooth and well-mixed.
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I spread the mixture evenly into a 1.5-quart baking dish and top it with the remaining ½ cup of cheddar cheese.
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I bake it for 20–25 minutes, or until the dip is hot, bubbly, and slightly golden on top.
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I serve it immediately while it’s hot, usually with tortilla chips, carrot sticks, or celery for dipping.
Servings and timing
This recipe makes enough for about 10 servings. It takes 5 minutes to prep and 20 minutes to bake, so I can have it ready in just 25 minutes — ideal for last-minute hosting.
Variations
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I sometimes swap ranch dressing for blue cheese dressing for a tangier twist.
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Pepper Jack or mozzarella can replace cheddar for different cheese flavors.
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For extra spice, I stir in diced jalapeños or a few dashes of hot sauce.
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To lighten it up, I use reduced-fat cream cheese and light ranch dressing.
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I’ve also made this dip in a crockpot on low for 2–3 hours, keeping it warm for parties.
Storage/Reheating
Leftover dip keeps well in the refrigerator for up to 3 days. I reheat it in the oven at 350°F until warmed through, or in the microwave for smaller portions. If the dip thickens, I stir in a splash of milk or ranch dressing to bring back the creaminess.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. I just shred it and mix it right in.
Can I make this dip ahead of time?
Absolutely. I often assemble the dip earlier in the day, cover it, and refrigerate it. When I’m ready, I bake it until hot and bubbly.
Is there a way to make this dip less spicy?
Yes. I reduce the buffalo sauce slightly and add more ranch to balance the heat while keeping it creamy.
Can I freeze buffalo chicken dip?
I don’t recommend freezing because the texture of the cream cheese and sauce can change once thawed. It’s best fresh or refrigerated short-term.
What’s the best way to serve this at a party?
I keep it warm in a crockpot or insulated serving dish so it stays melty and scoopable throughout the event.
Conclusion
This Buffalo Chicken Dip Classic is one of those recipes I can always count on to be a hit. It’s quick to prepare, easy to customize, and downright addictive. Whether I’m feeding a crowd or just making a fun snack for myself, it’s creamy, cheesy, and packed with that tangy buffalo flavor I love.
Print
Buffalo Chicken Dip Classic
- Total Time: 25 minutes
- Yield: 10 servings
Description
A creamy, cheesy, and spicy dip made with shredded chicken, ranch, and hot sauce—this party favorite is baked to bubbly perfection and served with chips or veggies.
Ingredients
1 ½ pounds cooked chicken breast, shredded (about 3 large breasts)
8 ounces cream cheese, softened
⅔ cup ranch dressing
⅔ cup Frank’s RedHot Buffalo sauce
1 ½ cups shredded cheddar cheese (divided: 1 cup for mixing, ½ cup for topping)
Instructions
Preheat Oven:
Preheat oven to 350°F (177°C).
Mix Ingredients:
In a large mixing bowl, combine shredded chicken, cream cheese, ranch dressing, buffalo sauce, and 1 cup of cheddar cheese. Mix well.
Assemble:
Spread mixture evenly into a 1.5-quart baking dish. Sprinkle remaining ½ cup cheddar cheese on top.
Bake:
Bake uncovered for 20–25 minutes, until the top is lightly browned and the dip is bubbling at the edges.
Serve:
Serve hot with tortilla chips, carrot sticks, or celery sticks.
Notes
Use freshly shredded cheese for the best flavor and melting.
Can be made in a crockpot: combine ingredients and cook on low for 2–3 hours.
Spice it up with extra hot sauce or add blue cheese crumbles for more tang.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
