Buffalo Chicken Dip

Tested & Perfected Recipes

This creamy, spicy Buffalo chicken dip has all the flavor of Buffalo wings, but without all the mess. Perfect for game day!

This creamy and spicy Buffalo chicken dip came to me via a friend of a friend (thank you Stacy and Rene!). It has all the great flavor of Buffalo wings but without all the mess. What I like about the recipe is that it’s a little more “from-scratch” than Buffalo chicken dips. That doesn’t mean it’s difficult, however. You can throw it together in 15 minutes, and then just let the oven to the rest.

This is a great dip for a football party as it can be assembled earlier in the day, refrigerated, and baked at game time. Just take it out of the fridge about 30 minutes before baking; this will help it to heat up faster once in the oven.

What you’ll need to make Buffalo Chicken Dip

ingredients for buffalo chicken dip

How to make Buffalo Chicken Dip

warmed, whisked cream cheese

Begin by warming the cream cheese in the microwave until softened, about 45 seconds. Whisk until smooth, then add the mayonnaise, hot sauce, and garlic.

adding the mayonnaise, garlic and hot sauceWhisk until combined.

whisked sauce mixture

Add the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions.

adding the chicken, cheese, and scallions

Mix well.

mixed buffalo chicken dip

Transfer the mixture into a 1-1/2-qt baking dish.

buffalo chicken dip in baking dishSprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.

cheese sprinkled on top, ready to bake

Bake the dip for about 20 minutes, until bubbling. Then broil until lightly browned on top.

baked buffalo chicken dip

Let the dip stand for 5 minutes, then sprinkle with scallions and serve with tortilla chips and celery sticks.

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Buffalo Chicken Dip

This creamy, spicy Buffalo chicken dip has all the flavor of Buffalo wings, but without all the mess. Perfect for game day!

Servings: 8


  • 8 ounces cream cheese
  • 1/2 cup mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1/2 cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 large garlic clove, minced
  • 2 cups shredded cooked chicken, from 1 rotisserie chicken
  • 2 cups shredded Pepper Jack cheese, divided
  • 1/2 cup crumbled blue cheese, divided (optional)
  • 1/4 cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish
  • Tortilla chips and celery sticks, for serving


  1. Preheat the oven to 375°F.
  2. In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions. Transfer the mixture into a 1-1/2 quart baking dish and sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.
  3. Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips and celery sticks.
  4. Note: A 1-1/2 quart baking dish is a slightly unusual size. If you're uncertain about the size of your baking dish, you can determine how many quarts it holds by filling it with water, one cup at a time. A 1.5 quart dish will hold 6 cups of water.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: About 2/3 cup
  • Calories: 381
  • Fat: 35 g
  • Saturated fat: 12 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 15 g
  • Sodium: 757 mg
  • Cholesterol: 88 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I am among the few who thought this was a little too salty for my taste. Based on other comments I reduced the blue cheese by a bit as recommended, but it was still quite salty. After reading the ingredient list on the Frank’s RedHot sauce, it’s clear that the sauce itself is the sodium culprit… there is 190 mg of salt in just one teaspoon! (By comparison, I learned that Tabasco has only 35 mg of sodium per teaspoon.) The flavor of the dish is actually VERY good if you can get by the saltiness. I will definitely make this again, but will serve with *lightly* salted tortilla or pita chips. If all else fails, I may have to give Tabasco a try!

    • — Patty A. on October 12, 2020
    • Reply
  • I make this all the time for debate watch parties and sports games! It can definitely be made ahead. Also, I make mine in a standard pie dish–it fits the proportions perfectly!

    • — Jake on September 28, 2020
    • Reply
  • Yes, If you’re not sure about the size of your baking dish, you can determine how many quarts it holds by filling it with water. As there are 4 cups in a quart, a 1.5-quart dish will hold 6 cups of water.

    • — Kirige Dileepa Manuranga Dharmasiri on September 12, 2020
    • Reply
  • Good morning Jenn, would love to make this Sunday for Super Bowl…. how can I get my own shredded chicken without using a store bought chicken. Thanks in advance.

    • — Arlene Nelson on January 30, 2020
    • Reply
    • Hi Arlene, you could prepare chicken using the guidance in this recipe. Hope you enjoy!

      • — Jenn on January 31, 2020
      • Reply
  • what is the 1.5 qt baking dish you used for the buffalo dip

    • — carole gannon on January 27, 2020
    • Reply
    • Hi Carole, that baking dish comes from Sur La Table. (It comes in a variety of sizes.)

      • — Jenn on January 28, 2020
      • Reply
  • Can this recipe be assembled the day before?

    Thank you, and Merry Christmas to you and your family!

    • — Kathleen on December 20, 2019
    • Reply
    • Sure, Kathleen – it’s fine to assemble ahead. Happy Holidays!❤️

      • — Jenn on December 22, 2019
      • Reply
  • We are enjoying your recipes so much!! but… we don’t like Frank’s red hot sauce. Can you recommend a different brand to use.
    Loving your recipes

    • — Susan Gates on November 18, 2019
    • Reply
    • Two brands that come to mind are Cholula and Tabasco, but any hot sauce you like should work here. Hope you enjoy!

      • — Jenn on November 18, 2019
      • Reply
      • I use Sweet Baby Ray’s Buffalo Wing Sauce and my family loves it!

        • — J on January 30, 2020
        • Reply
  • I made this last night for a party, and everyone liked it. Beware, – this recipe is for a 1.5 quart pan. The picture shows a pan that looks like my 13×9, so I just had it in my head that’s what I would use. It was really thin, but still tasted good. It would be nice if you always use the pan size options, instead of volume size. My husband and I love your recipes. They always turn out great!

    • — Jackie on November 7, 2019
    • Reply
    • Hi Jackie, Glad you enjoyed this! The pan that I use is actually a 1.5-quart pan but can understand how it may look a little larger. And you make a great point about the lack of dimensions, but unfortunately, with a 1.5-quart dish, there aren’t really any exact dimensions as most of them are oval. I just added a note to the recipe to make people aware of this. 🙂

      • — Jenn on November 10, 2019
      • Reply
  • This has been a big hit every time I’ve made it. I’ve been asked for the recipe 3 times as well. I’d like to make this for a party I’m attending in 4 days, but will be out of town until the day of the event. Can I make it ahead and keep it refrigerated (or freeze) and then cook it the day of the event?

    • — Julie on October 30, 2019
    • Reply
    • Glad you like this, Julie! I don’t feel confident that this would freeze well due to all the dairy it contains and I’d be a little concerned about making it 4 days ahead of time. Sorry!

      • — Jenn on October 30, 2019
      • Reply
      • Just found your blog, and I’m loving everything! Question: Can I substitute ranch for the blue cheese?

        • — Jen M. on November 14, 2019
        • Reply
        • Hi Jen, Glad you’re enjoyed the recipes! I would just omit the blue cheese here. No need to add ranch instead. Hope you like this one as well. 🙂

          • — Jenn on November 14, 2019
          • Reply
  • What would you recommend as a side dish(es)?

    • — Ezequiel on July 8, 2019
    • Reply
    • Hi Ezequiel, I’ve never thought of sides for this as I’ve always viewed it more as an appetizer! That said, I think this would pair beautifully with cornbread muffins and a simple green salad or fruit salad like this one. Hope that helps!

      • — Jenn on July 8, 2019
      • Reply
      • Everything was perfect! Thank you so much for not only sharing your talents with us but also helping whenever we have questions. May today be better than yesterday everyday Chef!

        • — Ezequiel on July 8, 2019
        • Reply
        • 🙂

          • — Jenn on July 8, 2019
          • Reply
  • Big hit on Fathers Day. My family loved this dip. It’s easy to make using rotisserie chicken.

    • — Maria on June 17, 2019
    • Reply
  • Jenn, The buffalo dip is wonderful! Have made it twice. None of us are blue cheese fans, but I sneak it in and it absolutely works! Thanks, Rae

    • — Rae on April 22, 2019
    • Reply
  • This dip was simple to make and awesome to eat 😉
    Made a double recipe for a small SuperBowl gathering. Ended up being a smaller crowd than anticipated, but my bowl was wiped out! Used cut celery & and sliced green and red bell peppers as dipping utensils for the Keto crazy crowd.

    • — Mike R. on February 4, 2019
    • Reply
  • I am planning to make this for a superbowl gathering tomorrow. Can I make this without the hot sauce? My husband has tremendous sensitivity to spiciness–any flavor to substitute? Thank you Jenn–SANDY

    • — Sandra Mitchell on February 2, 2019
    • Reply
    • Hi Sandy, Unfortunately, I can’t think of any good substitute that wouldn’t have heat. It’s really what gives the dish flavor. So sorry!

      • — Jenn on February 2, 2019
      • Reply
  • Going to use feta instead of the blue cheese. Will let you know how it turns out!

    • — kerry on February 2, 2019
    • Reply
  • Came out amazing. Added more buffalo sauce and an additional cloves of garlic for the boost.

    • — Miya on January 2, 2019
    • Reply
  • This is such a great recipe! We accidentally bought Frank’s Red Hot Wings Buffalo sauce, but it turned out fantastic anyway. Will definitely make again!

    • — CS on December 22, 2018
    • Reply
  • It’s delicious, packed with flavor!!

  • Made this for our Super Bowl party and it was a hit! Very addicting! It is also a versatile recipe as everyone chose something different to dip with. Celery sticks, tortilla chips, large corn chips, crackers & bagel chips all were used. I will double the recipe next time!
    Thank you for sharing! 🙂

  • If you love blue cheese and buffalo chicken, this is the recipe for you. Great for parties.

  • This is delicious. I made this recently and the family loved it. I am making it again this weekend. It is a crowd pleaser.

  • Hi Jenn…love your site! Made this dip to munch on while watching football and it was yummy, best ever! We like blue cheese, so I added a bit more but followed the recipe exactly. Will have to double it for guests..lol! Definitely will be making it again.

  • I substituted the blue cheese with ranch dressing, because its was what I had on hand. My family loved it, will definitely make again with the blue cheese. (lol)

  • Made this with Cheddar. Absolutely delicious!!! Love your recipes. Planning on making many of them for the holidays:)

    Thanks so much!

  • Hi! I love your site!!!
    Quick question… my husband hates blue cheese with a passion but loves wings. What cheese should I try instead of the blue cheese?
    Thank you! And Happy Thanksgiving!

    • Hi Lainey, I promise you can’t really taste it in this dip (it’s such a small amount) but it’s perfectly fine to just leave it out. Hope you enjoy it and happy Thanksgiving!

  • Could you do this recipe in a crock pot or instant pot?

    • Sure, Molly – I think that’d work well.

  • This recipe was absolutely delicious! Instead of the 1/2 cup of mayo and blue cheese, I substituted a full cup of low fat ranch and it was phenomenal! Thank you for sharing this recipe!

  • Made this dip yesterday for my husband and son to enjoy while watching Sunday football. I usually make a similar dip with store bought blue cheese dressing and they raved at how delicious this was and it only took a few minutes longer than my original version. Will definitely be making this again. Thanks for the great recipes

  • Hello Jenn,
    I am going to put this together today and serve it tomorrow, Would you bake it today and reheat tomorrow or prepare and cover today and cook tomorrow?
    Thank you! Your recipes are amazing!!!

    • Hi Lori, Sorry I’m just replying to this as my response is probably a bit late, but I think you could get away with either. (And glad you like the recipes- hope you enjoyed this one too!)

  • Can i use cheddar mature or medium? We don’t have pepper jack in england. Regards jo

    • Sure, Jo, either cheddar will work here. Hope you enjoy!

  • Fantastic. Brought this to a Super Bowl party and it was a big hit. I will definitely be making this appetizer again.

  • Amazing dip! Great appetizer for a party. This recipe was a hit at my most recent super bowl party. Will have to double recipe next time. Served with pita chips and celery sticks.

  • I made this dip for superbowl this year. Made as is and I got plenty of compliments! Super yummy! I served with carrots, celery sticks, and crackers! Perfect! Thank you!

  • I made this for the super bowl and everyone loved it! Made it just as written and served with toasted baguette slices and pita chips. Definitely needs sturdy “dippers”. Also had extra bottle of hot sauce and blue cheese crumbles on the side. Didn’t last long so next time I plan to make a double batch!

    • — Susanna Burkhead
    • Reply
  • So, so good! If I’d been alone vs at a party, I would have been tempted to eat half the pan.

    The only thing I changed was to use Colby jack vs pepper jack. The grocery store only had the giant bottles of Frank’s, which means I have to make this many more times — probably at least once more this week. Thank you!

  • Would Costco canned chicken work ok as a substitute for the rotisserie chicken.

    • Hi Marina, I’ve never tried the Costco canned chicken, so I can’t say for sure. If you use it, I would take a look at how much sodium it contains, and make adjustments to the dip if necessary so it’s not too salty.

      • I didn’t find it too salty using the canned chicken but I rinsed it really well. I did find it to be quite oily and I’m not sure why, I did use store brand buffalo sauce as well as store brand cream cheese and mayo perhaps that is where the oil came from. I will try it again as I loved the flavour of the dip.

  • I made this tonight for Super Bowl tomorrow. My family couldn’t wait. 🙂 This dip is a keeper! I used 1/3 c. of Sriracha sauce instead of the other hot sauce but that was the only change. Thanks, great recipe.

  • I’d love to prepare this dish for a Super Bowl party I’m attending, but I’m working from 10AM-6PM. Do you think if I bake this dish before work that it’ll be good by 7PM when I arrive at the party?

    • Hi Britney, you could make this ahead and refrigerate, and then reheat it when you’re ready to serve. Hope everyone enjoys!

  • I will be making this again to share with our guests for the superbowl because it is a tried and trusted recipe, so so good! Practically an indulgent go-to in my house now: we not only use it as a dip, but also use it as a stuffed shells filler.

  • My family is absolutely addicted to this dip. Thank you for another excellent recipe!

  • I made this over the weekend, subbed the blue cheese with sharp cheddar, it was fantastic, perfect balance of spice with the acidity of the cream cheese, oh my yum!!!!

  • All football season, we have cheered for the Clemson Tigers and eaten this buffalo chicken dip while watching the games. It is addictive and a big hit with everyone who tries it. Jen, I do not think you could make a bad recipe if you tried, you have made me a happy cook.

  • This recipe was simple to make and everyone loved it. The guys added jalapenos on top of theirs. I even made it with leftover turkey for the after Thanksgiving football party.

  • My sons love anything “buffalo chicken”, so we have experimented with many different recipes. I love the addition of scallions in this recipe and the amount of cheese. I decrease the amount of mayonnaise by 1/3 – 1/2, for personal preference. I have also substituted mayonnaise with blue cheese dressing, as we really like that flavor. I have made this in large quantities (triple recipe!) and frozen in a bunch of those microwave/oven-safe small casserole dishes for my sons in college. Their popularity increases exponentially when they have this dip around. 🙂

  • Hi Jenn, Is it possible to make this in advance and then bake right before guests come over?

    • Sure Ann, I think that would work. Hope everyone enjoys!

  • Turned out so discusting was really looking forward to this and all the ingredients looked nice. But would definitely not make again a total waste of ingredients.

  • I made it for our family Thanksgiving dinner.My husband is not big fun of blue cheese so I use feta instead .Everybody just loved it. Thank you for great recipe! I will make it again soon!

  • I didn’t think I had a mayo aversion but maybe I do. All I ended up tasting was mayo. I added more wing sauce to try and balance it out which sort of helped. If I make again (because I think the rest of the recipe+concept is tasty) I would use sour cream or just all cream cheese and entirely omit the mayo. ALSO, I don’t like blue cheese so had omitted that (which recipe said was OK).

  • This is the only recipe I’ve made of Jenn’s that I did not love. It tasted way too vinegary for our tastes. Maybe next time I will cut back on the wing sauce.

  • I used Stacy’s Simply Naked Pita Chips and all the girls LOVED it! Thanks for the great recipes!!

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  • I just made this for my daughter’s bridal shower. It was delicious and got eaten right up! The thing is, I didn’t even try the recipe before I decided to make it for company. That’s how much I trust your recipes. They are ALWAYS great. Thanks so much!

  • very tasty, but way too salty. this is frustrating to me because there’s no easy way to reduce the salt. so, I served it with celery & carrot stix. can’t imagine serving it with chips.

    • Happyhoff — Try leaving out the blue cheese…that should help.

  • Although we found this a bit too salty (our salt taste buds are pretty sensitive), we could not stop eating it! Its really really good and I will definitely make it agin! Although there is no added salt, is there any way to cut back on it? Less cheese maybe?

    • Glad you enjoyed it! As you mentioned, it’s hard to reduce the salt b/c there’s no salt added, but I would try omitting the blue cheese and serve with unsalted chips or a baguette.

  • LOVE, LOVE, LOVE your blog. I can finally cook with your help. We have become vegetarian for a variety of reasons. Any recommendations? Substitute cannellini beans?

    • Hi Jane, So happy you’re enjoying the site! I think cannellini beans would be perfect.

    • Jane, did you make this with Cannelloni beans, and if so, how did it turn out? My daughter-in-law eats vegan, and I would love to make this for her.

      • — Lou on December 6, 2018
      • Reply
  • I saw this and immediately stopped what i was doing to make it since I had all the ingredients. I don’t often DEAC- drop everything and cook haha. spactacular!

    • — Brigette Durocher
    • Reply
  • Sounds great… does it need to be served warm? How would it hold up at room temp or even re-heated? Also, what else besides chips could it be served with? Thanks.

    • Hi Rita, it’s best served warm and it’s fine to reheat it. You could serve it spread on crackers or with celery sticks for dipping.

  • Yuum! This looks so delish can’t wait to try it. Haven’t heard of this in Oz, but sure it will go down a treat. Might just change the blue cheese for some goats chevre, but otherwise…

  • Where is ingredient list for Buffalo chicken dish? I’m from Buffalo so I’m anxious to try this!

    • Hi Judy, Just scroll a bit further down the page the see the ingredient list and full instructions. You can also just click on the “Recipe” button that shows up immediately under the recipe title. Hope you enjoy it!

  • This recipe is another of your “keepers”, Jenn!! My family had just turned their noses up at my original supper plans when my phone rang, signalling the arrival of your latest newsletter. Once again, you saved me! I had most of the ingredients and the others were easy to get. We’re also not blue cheese fans, so I used a spicey herb cream cheese instead. I served it with the chips, but my husband put it on some leftover pasta we had and fell in love! Served with a light salad it was a perfect meal.
    (By the way, I did the grilling in my oven and that worked just fine.)

  • This looks wonderful and like a gooey bowl of Fall comfort. Could some 2% Greek yogurt be substituted for some or all of the mayo? Thank you for the wonderful recipes.

    • Greek yogurt or sour cream will make the dip a little too tangy (I’ve tried it). Low fat mayo would be a better alternative.

  • Mayonnaise doesn’t like me. Suggestions for alternative? Extra cream cheese?

    Love Buffalo anything!!

    • Hi Laura, Ranch or blue cheese dressing would be best — although those are both made with mayo 🙂 More cream cheese would work too. Enjoy!

  • This looks sooo good About how large (much) is one serving if based on 8 servings?

    • — Danielle Werchowsky
    • Reply
    • Hi Danielle, It’s about 2/3 cup — sorry about that, I’ve updated the nutritional data.

  • Yum!! Love buffalo chicken dip and have always wanted to make it but for no good reason, never have. But…I’m not a blue cheese (or feta or goat cheese) fan. Can you suggest another cheese that would work? The default is probably cheddar, right?

    p.s. We just bought a house and are moving from an apartment building and I can’t wait to finally be able to try some of your grilling recipes! Haven’t been able to as we were not allowed to have a grill.

    • Hi Melissa, It’s perfectly fine to just omit the blue cheese. I’ve made it without and it’s delicious either way. Congrats on the house!

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