Mom's Best Recipes
Recipe

Decadent Buffalo Chicken Dip

Creamy, spicy, and unapologetically scoopable. This crowd-pleasing Buffalo chicken dip comes together fast with accessible ingredients, bakes up bubbly, and stays soft and creamy even as it sits on the snack table.

Author By Matt Campbell
4.9
Jump to Recipe

If you have ever shown up to a party with Buffalo chicken dip, you already know the rules: you set it down, you turn around to grab a plate, and suddenly it is half gone. This version is my go-to because it is big flavor, low drama, and it lands that perfect balance between tangy heat and rich, cozy creaminess.

The texture is the whole point here: creamy, stretchy, and scoop-friendly. Between softened cream cheese, melty cheddar and mozzarella, and just enough moisture from the sauce and chicken, it stays lush and dippable instead of tightening up into a stubborn brick after 10 minutes on the table.

Why It Works

  • Big, bright flavor fast: Frank’s style hot sauce, a little garlic, and a hit of ranch or blue cheese bring the classic wing energy without deep frying anything.
  • Ultra creamy texture: Softened cream cheese plus a small amount of sour cream keeps the dip silky and scoopable.
  • Melty, stretchy top: A two-cheese approach gives you browned edges and that pull-apart cheese moment.
  • Flexible chicken options: Rotisserie, leftover grilled chicken, or quick-poached breasts all work.
  • Holds well on the table: It stays rich and soft longer than most, especially if you serve it in a warm dish.

Pairs Well With

  • Celery and carrot sticks with ranch

  • Toasted baguette slices

  • Crispy waffle fries

  • Warm pretzel bites

Storage Tips

Keep It Creamy

Refrigerate: Cool completely, then transfer to an airtight container. Store for up to 3 to 4 days.

Reheat: For best texture, reheat gently.

  • Microwave: 30-second bursts, stirring in between. Add a tablespoon of milk or sour cream if it thickens.
  • Oven: Cover with foil and warm at 350°F until hot, about 12 to 18 minutes depending on the amount.

Freeze: You can freeze it, but dairy-based dips can turn slightly grainy. If you do, freeze in a tightly sealed container up to 2 months, thaw overnight in the fridge, then reheat slowly and stir well.

Common Questions

Common Questions

Can I make Buffalo chicken dip in a slow cooker?

Yes. Add everything (save a little shredded cheese for the top) to a slow cooker and cook on LOW for 2 to 3 hours, stirring occasionally, until smooth and hot. Sprinkle the reserved cheese on top, cover, and let it melt for 10 minutes.

Do I have to use ranch, or can I use blue cheese?

Either works. Ranch is crowd-friendly and mellow. Blue cheese dressing gives a sharper, more wing-night vibe. You can also do half and half.

How do I keep it from getting greasy?

Use full-fat dairy (it melts more smoothly), avoid pre-shredded cheese if you can (anti-caking agents can make it a bit oily), and do not blast it at super high heat for too long.

What is the best chicken for this?

Rotisserie chicken is the fastest. If you are cooking your own, shredded chicken thighs stay extra juicy. Breasts work too, just do not overcook them.

How spicy is it?

Medium. For milder dip, reduce the hot sauce to 1/3 cup. For hotter, bump it up to 2/3 cup and add a pinch of cayenne.

Can I prep it ahead?

Absolutely. Mix everything, spread into your baking dish, cover, and refrigerate up to 24 hours. When ready, bake and add 5 to 10 extra minutes since it is going in cold.

I started making Buffalo chicken dip as a “fine, I will bring something” party move. Then it became the thing people actually texted me about. I like it because it feels a little chaotic in the best way. You stir up this creamy orange situation, throw cheese on top, and suddenly you are the person who brought the snack. My favorite part is the edge zone, those browned, bubbly corners that make you fight your own friends for one more scoop.