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

Ingredients

  • 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

Instructions

  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

  • This is by far the best recipe website I’ve ever used. I’ve made about 15 recipes from Jenn’s site and they’ve all turned out amazingly. This dip is my favorite one. I now bring this to every party and my family requests it at holidays! I also made the black bean dip yesterday and it was perfect. Jenn- your site is perfect!

    • — Dana on January 10, 2021
    • Reply
  • 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
    Sue

    • — 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

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