Buffalo Chicken Dip Classic delivers creamy heat with tangy wing sauce and a cheesy pull that keeps folks circling back for more. This version sticks to the iconic five ingredient formula and bakes up fast for game day or any casual gathering.
Table of Contents
Ingredients
- 2 cups shredded cooked chicken rotisserie or poached for ease and tender texture. Use canned chicken if needed 10 ounces well drained for a softer bite.
- 8 ounces cream cheese softened for smooth melting and body.
- 1/2 cup Frank’s RedHot Original or classic wing sauce for that signature Buffalo tang and heat.
- 1/2 cup ranch dressing for creamy balance and mild herbs blue cheese dressing if you love funkier tang.
- 1/2 cup crumbled blue cheese optional but traditional for Buffalo lovers.
- 1 cup shredded Monterey Jack or cheddar for melt and a golden top.
- Sliceable dippers tortilla chips celery carrot sticks and crackers for serving.
How to Prepare Buffalo Chicken Dip Classic
- Heat the oven to 350 F and grease a 1 quart baking dish so the edges do not stick and brown too fast.
- Soften the cream cheese then whisk with the ranch and hot sauce in a bowl until smooth no lumps this gives an even creamy base.
- Fold in chicken half the shredded cheese and blue cheese if using the mix should be scoopable and well coated not dry add a splash more dressing if tight.
- Spoon into the dish and top with the remaining shredded cheese an even layer promotes bubbling and browning without greasy pockets.
- Bake 20 minutes until hot throughout and edges bubble then broil 2 to 3 minutes for a lightly golden top watch closely to avoid scorching.
- Rest 5 minutes for clean scoops and serve warm with chips and veggies stir once if any oil separates for a glossy finish.
Substitutions and variations
- Cheese swap cheddar mozzarella Colby Jack or a blend give good melt choose what you have on hand.
- Dressing choice ranch for mellow creaminess or blue cheese dressing for sharper tang both are classic and balanced with hot sauce.
- Heat control reduce hot sauce to 1/3 cup for mild or increase to 2/3 cup for extra kick keeping texture creamy with the same cheese amount.
- Slow cooker method combine all ingredients and warm on Low about 2 hours with stirring for easy serving on a buffet.
- Inspired halal friendly twist use shredded roasted chicken and skip any pork sides pair with olive oil brushed pita chips for a clean savory crunch.
Storage and reheating
- Cool quickly then refrigerate covered up to 3 days and reheat once until the center hits 165 F for best quality and safety.
- Oven reheat at 350 F covered until hot adding a spoon of stock around the edges to keep it moist then uncover to re crisp the top briefly.
- Freezing is not ideal due to dairy separation plan portions so leftovers are eaten within the window without repeated reheats.
Nutrition
This style of Buffalo chicken dip is rich in dairy and protein and portion size matters plan about 2 tablespoons per person for a snack spread and balance with fresh veggie dippers for crunch and lightness. Typical five ingredient versions are higher in sodium and saturated fat so choose reduced sodium chicken and moderate the blue cheese to taste.
Most asked FAQs
What chicken works best
Shredded rotisserie chicken gives tender texture fast and canned works in a pinch if well drained to avoid watery dip.
Is ranch or blue cheese better
Ranch makes it creamier and kid friendly while blue cheese adds classic Buffalo funk either dressing nails the style so go with your crowd.
Can I make it ahead
Yes assemble unbaked cover and refrigerate up to 24 hours then bake until bubbling adding a few extra minutes if cold from the fridge.
How do I keep it creamy not greasy
Soften the cream cheese mix until smooth and avoid over broiling if a little oil rises just stir once before serving for gloss.
Buffalo Chicken Dip Classic
Buffalo Chicken Dip Classic delivers creamy heat with tangy wing sauce and a cheesy pull that keeps folks circling back for more. This version sticks to the iconic five ingredient formula and bakes up fast for game day or any casual gathering.
Equipment
- 1 quart baking dish
- Mixing bowl
- Whisk
Ingredients
- 2 cups shredded cooked chicken rotisserie or poached for ease and tender texture. Use canned chicken if needed 10 ounces well drained for a softer bite
- 8 ounces cream cheese softened for smooth melting and body
- 1/2 cup Frank’s RedHot Original or classic wing sauce for that signature Buffalo tang and heat
- 1/2 cup ranch dressing for creamy balance and mild herbs blue cheese dressing if you love funkier tang
- 1/2 cup crumbled blue cheese optional but traditional for Buffalo lovers
- 1 cup shredded Monterey Jack or cheddar for melt and a golden top
For Serving
- tortilla chips
- celery sticks
- carrot sticks
- crackers
Instructions
- Heat the oven to 350 F and grease a 1 quart baking dish so the edges do not stick and brown too fast.
- Soften the cream cheese then whisk with the ranch and hot sauce in a bowl until smooth no lumps this gives an even creamy base.
- Fold in chicken half the shredded cheese and blue cheese if using the mix should be scoopable and well coated not dry add a splash more dressing if tight.
- Spoon into the dish and top with the remaining shredded cheese an even layer promotes bubbling and browning without greasy pockets.
- Bake 20 minutes until hot throughout and edges bubble then broil 2 to 3 minutes for a lightly golden top watch closely to avoid scorching.
- Rest 5 minutes for clean scoops and serve warm with chips and veggies stir once if any oil separates for a glossy finish.
Notes
Cheese swap cheddar mozzarella Colby Jack or a blend give good melt choose what you have on hand. Dressing choice ranch for mellow creaminess or blue cheese dressing for sharper tang both are classic and balanced with hot sauce. Heat control reduce hot sauce to 1/3 cup for mild or increase to 2/3 cup for extra kick keeping texture creamy with the same cheese amount. Slow cooker method combine all ingredients and warm on Low about 2 hours with stirring for easy serving on a buffet. Inspired halal friendly twist use shredded roasted chicken and skip any pork sides pair with olive oil brushed pita chips for a clean savory crunch.
Cool quickly then refrigerate covered up to 3 days and reheat once until the center hits 165 F for best quality and safety. Oven reheat at 350 F covered until hot adding a spoon of stock around the edges to keep it moist then uncover to re crisp the top briefly. Freezing is not ideal due to dairy separation plan portions so leftovers are eaten within the window without repeated reheats.