Recipe

Best Buffalo Chicken Dip

Creamy, spicy, ultra-scoopable buffalo chicken dip with real tang, plenty of cheese, and a golden bubbly top. A guaranteed crowd favorite for game day and parties.

By Matt Campbell

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4.9

A cast iron skillet filled with bubbling buffalo chicken dip topped with melted cheese and sliced green onions on a wooden table

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Some party foods are just snacks. Buffalo chicken dip is a plan. It is the thing people hover near, doing the classic chip-dip-repeat loop like it is their job.

This version is my go-to because it hits the sweet spot: creamy but not gluey, spicy but not reckless, and tangy enough that you keep going back for “one more scoop” until the skillet is basically a memory.

We are keeping ingredients easy, steps clear, and flavor loud. Bring it to a potluck once and you will be permanently assigned “the buffalo dip person” in the group chat.

A tortilla chip scooping up a gooey bite of buffalo chicken dip with visible shredded chicken and melted cheese

Why It Works

Big buffalo flavor, balanced heat: Frank’s style hot sauce plus a quick touch of garlic and smoked paprika keeps it bold, not flat.
Perfect texture for chips: A mix of cream cheese, sour cream, and just enough ranch makes it creamy without turning soupy.
No stringy chicken situation: Finely shredded chicken blends into the dip so every scoop gets the good stuff.
Golden top, gooey middle: Baking melts everything together, then a quick broil gives those crisp, bubbly edges people fight over.

Pairs Well With

Storage Tips

Fridge: Let the dip cool, then store in an airtight container for up to 4 days (for best quality).

Reheat: Warm in the microwave in 30 to 45 second bursts, stirring between rounds, or reheat in a 350°F oven until hot and bubbly. If it thickens a lot, stir in 1 to 2 tablespoons of milk, ranch, or extra hot sauce to loosen it.

Freezer: You can freeze it, but dairy-based dips can get a little grainy after thawing. If you do freeze, cool completely, wrap tightly, and freeze up to 2 months for best quality. Thaw overnight in the fridge, then reheat slowly and stir well.

Best leftover move: Spread it inside a tortilla with extra cheese, crisp it in a skillet, and pretend it was the plan all along.

Common Questions

Can I make buffalo chicken dip ahead of time?

Yes. Mix everything, spread into your baking dish, cover, and refrigerate up to 24 hours. Bake when you are ready. Add 5 to 10 minutes if it is going in cold.

What chicken works best?

Rotisserie chicken is the easiest and has great flavor. Leftover baked or grilled chicken works too. Shred it fairly small so the dip stays scoopable.

Using canned chicken? Totally fine. Drain it very well, then break it up so you do not get big clumps.

How do I keep it from being greasy?

Use full-fat cream cheese (it melts smoother) and avoid going overboard with extra cheese. Also, shred your own cheese if you can. Pre-shredded cheese has anti-caking agents that can melt a little less smoothly and less creamy.

Can I use blue cheese instead of ranch?

Absolutely. Swap the ranch dressing for blue cheese dressing, or do half ranch and half blue cheese for the best of both worlds. You can also fold in 2 to 4 tablespoons of crumbled blue cheese.

How spicy is this?

Medium. It has a real kick but stays party-friendly. To make it milder, reduce the hot sauce by 2 tablespoons and add 2 tablespoons more ranch. To make it hotter, add a pinch of cayenne or a few dashes of habanero hot sauce.

Quick note: Hot sauce brands vary in heat and salt. Start where the recipe lands, then adjust after you taste the base.

Can I keep it warm for a party?

Yes. Bake it first, then transfer to a slow cooker on Warm (or Low if your Warm runs weak). Stir occasionally so the edges do not get too brown. It will hold well for about 2 to 3 hours for best quality.

Any easy swaps?

Yep. Use Greek yogurt in place of sour cream (it will be a little tangier). Monterey Jack can stand in for mozzarella. Ranch or blue cheese both work, so pick your team.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or small cast iron skillet
Mixing bowl
Rubber spatula or sturdy spoon
Measuring cups and spoons
Forks for shredding chicken (or a hand mixer for fast shredding)

I started making buffalo chicken dip when I realized something important about parties: people remember the food that disappears first. This dip was that dish every time. The first version I made was fine, but it tasted like “hot sauce plus dairy” and that was it.

So I messed with it like I always do. A little garlic, a little smoked paprika, and enough tang to make the buffalo flavor pop. Now it is the one I bring when I want zero leftovers and maximum compliments. I call it my five-minute fame recipe, because the prep is easy, and the bowl is gone before you can even take a second lap.