I like this recipe because it is simple, comforting, and always a hit at gatherings. I enjoy how the cream cheese makes it extra creamy, while the Buffalo sauce adds just the right amount of heat. I also appreciate that I can prep everything in minutes and let the oven do the rest, which makes hosting stress-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces cream cheese, softened 2 cups cooked chicken breast, shredded 1 cup Buffalo wing sauce 1 cup ranch or blue cheese salad dressing 1 1/2 cups Colby-Monterey Jack cheese, shredded 1 1/2 cups Gruyere cheese, shredded
For dipping: French bread baguette slices Celery ribs Carrots Broccoli Soft pretzels Chips or crackers
Directions
I start by preheating the oven to 350°F. I cook the chicken by boiling it until done and then shredding it, although I sometimes use rotisserie chicken to save time. I spread the softened cream cheese into an ungreased shallow 2-quart baking dish. I layer the shredded chicken on top, then pour over the Buffalo wing sauce and the salad dressing. I sprinkle both cheeses evenly over the top and bake the dip uncovered for about 20 to 25 minutes, until the cheese is fully melted. When I want a lightly browned top, I broil it for the last 5 minutes, watching closely so it does not burn. I serve it immediately with my favorite dippers.
Servings and Timing
I usually make this recipe to serve about 12 people. I spend around 10 minutes prepping everything, and the dip bakes for about 20 minutes, bringing the total time to roughly 30 minutes.
Variations
I sometimes switch things up by using shredded rotisserie chicken seasoned with a little garlic powder. I also like to replace ranch with blue cheese dressing for a stronger flavor. When I want extra heat, I mix in a bit of cayenne pepper or chopped jalapeños. For a lighter version, I occasionally use reduced-fat cream cheese and cheese blends.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the dip in the oven at a low temperature or in the microwave, stirring occasionally to keep it creamy and smooth.
FAQs
Can I make this Buffalo Chicken Dip ahead of time?
I often prepare it a day in advance and keep it covered in the refrigerator, then bake it just before serving.
What type of chicken works best?
I usually use chicken breast, but rotisserie chicken works great and saves time.
Can I make this dip spicier?
I like adding extra Buffalo sauce or a pinch of cayenne pepper when I want more heat.
Is this dip good for game day?
I always make this for game day because it stays warm, scoops easily, and feeds a crowd.
What are the best dippers to serve with it?
I enjoy serving it with bread, pretzels, chips, and fresh veggies for balance.
Conclusion
I keep coming back to this Buffalo Chicken Dip because it is easy, comforting, and packed with flavor. Every time I serve it, it disappears fast, and I know it will always be one of my most requested recipes.
The exact match title! This cheesy, spicy Buffalo Chicken Dip is the ultimate party appetizer — easy to make, loaded with flavor, and always a crowd-pleaser.
