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Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
Step by step photos and instructions below!
Around the holidays (or any time of year really), I love having an easy recipe for a great appetizer up my sleeve. This one is SO good, and I usually have all the ingredients to make it on hand without a special trip to the store! Everyone who has ever eaten this dip loved the recipe, it’s always a winner.
It’s creamy, a little bit spicy, and has a little bite from the blue cheese. It’s perfect for gatherings, game day, holidays, or any old Tuesday.
You can make it ahead and bake it right before serving if you’d like to!
This does fit in a 1 quart baking dish, but if you are transporting somewhere else, you may wish to use a bigger dish to avoid spillage.
Make my Pulled Pork Nachos or my Whipped Feta Dip for another easy app!
Why you’ll love this recipe
- Simple ingredients. Likely ingredients you already have at home, so this is great to pull together when you have unexpected guests.
- Easy to make. No fancy equipment or ingredients, just good old fashioned stuff right here. Double or triple the recipe for bigger groups.
- Perfect for parties. Great to serve on holidays, game days, or anytime you have a crowd.
Equipment needed
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Preheat the oven to 350 degrees F and prepare a small, 1 quart baking dish for cooking by spraying with non stick spray.
Reserve a small amount of the shredded cheddar cheese and blue cheese crumbles for the top of the dip.
Make the dip
In a large bowl, use an electric mixer on low speed to mix together the shredded chicken, cream cheese, remaining cheddar cheese, remaining blue cheese, hot sauce and ranch dressing.
Spread the dip in the prepared bowl and top with the remaining cheeses and green onions.
Add an extra drizzle of ranch and hot sauce.
Bake
Bake for 20 minutes or until heated throughout.
Serve
Serve with tortilla chips, pretzels and celery sticks.
Kylee’s Notes & FAQs
For easy clean-up and in case of spillage, place a sheet of foil or a baking sheet under the baking dish.
For the chicken – simply use some leftover rotisserie chicken, or poach a couple of chicken breasts until cooked, then shred.
Substititions
- To make this dish less spicy, use less hot sauce.
- You can use hot sauce in place of the buffalo sauce, if desired.
- Use blue cheese dressing instead of ranch.
Making ahead and reheating
This dish is best served fresh from the oven, however, you can make ahead and warm it up. I find it warms up best in the microwave, but if reheating in the oven be sure to cover with foil and cook on low temp to prevent browning on the top.
Adapting for the Slow Cooker
Make the dip as written, reserving the extra cheddar and blue cheese crumbles. Place in a small “dipper” sized crock pot. Heat on low, or keep warm as needed.
About 30 minutes before serving – top with the remaining shredded cheese and blue cheese on top and green onions.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
More delicious appetizers:
- Try these other appetizer recipes:
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Buffalo Chicken Dip Appetizer
Ingredients
- 2 cups chicken (cooked shredded)
- 8 oz cream cheese (softened)
- ¼ cup cheddar cheese (shredded )
- ½ cup blue cheese (crumbled )
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ¼ cup green onions (chopped )
Directions
Get prepped
- Preheat the oven to 350 degrees F and prepare a small, 1 quart baking dish for cooking by spraying with non stick spray.
- Reserve a small amount of the cheddar and blue cheese for the top of the dip.
Make the dip
- In a large bowl, use an electric mixer on low speed to mix together the chicken, cream cheese, remaining cheddar cheese, remaining blue cheese, hot sauce and ranch dressing.
- Spread the dip in the prepared bowl and top with the remaining cheeses and green onions.
- Add an extra drizzle of ranch and hot sauce.
Bake
- Bake for 20 minutes or until heated throughout.
Serve
- Serve with chips, pretzels and celery.
Notes
- For easy clean-up and in case of spillage, place a sheet of foil or a baking sheet under the baking dish.
- For the chicken – simply use some leftover rotisserie chicken, or poach a couple of chicken breasts until cooked, then shred.
- Substitutions
- To make this dish less spicy, use less hot sauce.
- You can use hot sauce in place of the buffalo sauce, if desired.
- Use blue cheese dressing instead of ranch.
- This dish is best served fresh from the oven, however, you can make ahead and warm it up. I find it warms up best in the microwave, but if reheating in the oven be sure to cover with foil and cook on low temp to prevent browning on the top.
- Make the dip as written, reserving the extra cheddar and blue cheese crumbles. Place in a small “dipper” sized crock pot. Heat on low, or keep warm as needed.
- About 30 minutes before serving – top with the remaining shredded cheese and blue cheese on top and green onions.
- Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Steve Harford says
That looks so tasty. I’m going to do it. I’m in the uk and the only buffalo sauce I can get, apart from supermarket brand, is Franks. Would that be the right one? The supermarket one has a lot of tomato purée in it.
Kylee says
Franks is a good one!