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Buffalo Chicken Dip

4.5 stars based on 32 votes

buffalo chicken dip

This creamy and spicy Buffalo chicken dip has all the great flavor of Buffalo wings, but without all the mess. Made with a shredded rotisserie chicken, it’s the perfect easy and fun appetizer for football season. In fact, I made it last weekend for an NFL Sunday kickoff party and people nearly lost their minds. My friend Stacy Wilson gave me the recipe; and Stacy got it from her friend Rene Augustine. It’s just one of those crowd-pleasing recipes that gets passed from friend to friend, party to party, wherever it appears.


There are umpteen Buffalo chicken dip recipes out there. What I like about this version is that it’s a little more “from-scratch” than most. That doesn’t mean it’s difficult, however. You can throw it together in 15 minutes, and then let the oven to the rest.


Begin by warming 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.


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


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

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.
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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, 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.

Reviews & Comments

  • 5 stars

    It’s delicious, packed with flavor!!

    - Selina on February 7, 2018 Reply
  • 5 stars

    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! 🙂

    - Michelle on February 5, 2018 Reply
  • 5 stars

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

    - Carol on February 4, 2018 Reply
  • 5 stars

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

    - Jessica on December 5, 2017 Reply
  • 5 stars

    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! Definitely will be making it again.

    - Diane on November 30, 2017 Reply
  • 5 stars

    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)

    - Karen Toombs on November 30, 2017 Reply
  • 5 stars

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

    Thanks so much!

    - Annette Siegel on November 30, 2017 Reply
  • 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!

    - Lainey Jurich on November 22, 2017 Reply
    • 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!

      - Jenn on November 22, 2017 Reply
  • Could you do this recipe in a crock pot or instant pot?

    - Molly Makela on October 26, 2017 Reply
    • Sure, Molly – I think that’d work well.

      - Jenn on October 26, 2017 Reply
  • 5 stars

    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!

    - Kasey Moore on September 19, 2017 Reply
  • 5 stars

    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

    - Annie on September 18, 2017 Reply
  • 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!!!

    - Lori MacNeill on May 13, 2017 Reply
    • 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!)

      - Jenn on May 14, 2017 Reply
  • Can i use cheddar mature or medium? We don’t have pepper jack in england. Regards jo

    - Jo hammond on April 28, 2017 Reply
    • Sure, Jo, either cheddar will work here. Hope you enjoy!

      - Jenn on April 28, 2017 Reply
  • 5 stars

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

    - Maryann on February 27, 2017 Reply
  • 5 stars

    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.

    - Jaye on February 15, 2017 Reply
  • 5 stars

    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!

    - Olga on February 14, 2017 Reply
  • 5 stars

    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 on February 14, 2017 Reply
  • 5 stars

    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!

    - Elizabeth on February 5, 2017 Reply
  • Would Costco canned chicken work ok as a substitute for the rotisserie chicken.

    - Marina on February 5, 2017 Reply
    • 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.

      - Jenn on February 5, 2017 Reply
      • 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.

        - Marina on February 6, 2017 Reply
  • 5 stars

    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.

    - Eve on February 4, 2017 Reply
  • 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?

    - Brittney on February 4, 2017 Reply
    • Hi Britney, you could make this ahead and refrigerate, and then reheat it when you’re ready to serve. Hope everyone enjoys!

      - Jenn on February 5, 2017 Reply
  • 5 stars

    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.

    - Brittany on February 3, 2017 Reply
  • 5 stars

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

    - Kristen on December 21, 2016 Reply
  • 5 stars

    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!!!!

    - Samantha on December 13, 2016 Reply
  • 5 stars

    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.

    - Trudy Black on December 2, 2016 Reply
  • 5 stars

    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.

    - Sandra smith. on December 1, 2016 Reply
  • 4 stars

    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. 🙂

    - Kim Nurick on December 1, 2016 Reply
  • Hi Jenn, Is it possible to make this in advance and then bake right before guests come over?

    - Ann on November 22, 2016 Reply
    • Sure Ann, I think that would work. Hope everyone enjoys!

      - Jenn on November 22, 2016 Reply
  • 1 stars

    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.

    - Jodi on November 1, 2016 Reply
  • 5 stars

    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!

    - Zdenka on October 15, 2016 Reply
  • 3 stars

    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).

    - Emily on October 8, 2016 Reply
  • 2 stars

    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.

    - Glinda on October 6, 2016 Reply
  • 5 stars

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

    - Tammy Woodfield on October 6, 2016 Reply
  • 5 stars


    - Jenn on September 30, 2016 Reply
  • 5 stars

    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!

    - Laura Kargov on September 29, 2016 Reply
  • 4 stars

    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 on September 26, 2016 Reply
    • Happyhoff — Try leaving out the blue cheese…that should help.

      - Jenn on September 26, 2016 Reply
  • 5 stars

    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?

    - Nurse12 on September 22, 2016 Reply
    • 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.

      - Jenn on September 23, 2016 Reply
  • 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?

    - Jane on September 21, 2016 Reply
    • Hi Jane, So happy you’re enjoying the site! I think cannellini beans would be perfect.

      - Jenn on September 22, 2016 Reply
  • 5 stars

    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 on September 16, 2016 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.

    - Rita on September 16, 2016 Reply
    • 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.

      - Jenn on September 17, 2016 Reply
  • 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…

    - Miri on September 15, 2016 Reply
  • Where is ingredient list for Buffalo chicken dish? I’m from Buffalo so I’m anxious to try this!

    - Judy Reynolds on September 15, 2016 Reply
    • 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!

      - Jenn on September 16, 2016 Reply
  • 5 stars

    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.)

    - Karen on September 15, 2016 Reply
  • 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.

    - NinaBax on September 15, 2016 Reply
    • 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.

      - Jenn on September 15, 2016 Reply
  • Mayonnaise doesn’t like me. Suggestions for alternative? Extra cream cheese?

    Love Buffalo anything!!

    - Laura on September 15, 2016 Reply
    • Hi Laura, Ranch or blue cheese dressing would be best — although those are both made with mayo 🙂 More cream cheese would work too. Enjoy!

      - Jenn on September 15, 2016 Reply
  • This looks sooo good About how large (much) is one serving if based on 8 servings?

    - Danielle Werchowsky on September 15, 2016 Reply
    • Hi Danielle, It’s about 2/3 cup — sorry about that, I’ve updated the nutritional data.

      - Jenn on September 15, 2016 Reply
  • 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.

    - Melissa on September 15, 2016 Reply
    • 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!

      - Jenn on September 15, 2016 Reply

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