Buffalo Chicken Dip
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Upgrade your game day spread with this creamy, spicy Buffalo Chicken Dip—all the bold, tangy flavor of Buffalo wings, minus the mess. Guaranteed crowd-pleaser!
Buffalo chicken dip is basically a deconstructed version of Buffalo wings, with all the classic flavors—hot sauce, chicken, blue cheese, and ranch dressing—baked into one irresistible, shareable dish. This version, from my friend Stacy, is a little more “from-scratch” than most (no bottled dressing here!) but still comes together in about 15 minutes—plus baking time.
It’s perfect for football parties or casual get-togethers, and you can assemble it up to a day ahead and bake it right before serving. Serve it warm from the oven with tortilla chips, celery, or carrot sticks, and watch it disappear.
If you love all things Buffalo, try my baked chicken wings and Buffalo cauliflower bites next—they’re both crowd favorites with that same classic tangy flavor.
“Excellent and I’m a Buffalo gal.rnrn”
What You’ll Need To Make Buffalo Chicken Dip
- Cream cheese & Mayonnaise: The creamy, tangy and rich base for the dip. When it comes to mayo, use a high-quality brand, like Hellmann’s or Duke’s—it makes a huge difference.
- Frank’s RedHot Original Cayenne Pepper Sauce: The key to that classic Buffalo flavor and spicy kick. For less heat, use a little less or swap in a milder sauce; for more, add extra or toss in a pinch of cayenne. I like to serve a little extra on the side so everyone can spice theirs up.
- Garlic and Scallions: Add a savory boost and a touch of fresh onion flavor.
- Shredded Chicken: Makes the dip hearty. Use rotisserie or leftover cooked chicken to keep things easy.
- Shredded Pepper Jack cheese: Provides a creamy, melty texture and an extra layer of spiciness.
- Crumbled Blue Cheese: Gives the dip a tangy and sharp flavor, perfect for those who enjoy the classic Buffalo wing combination. Leave it out if you’re not a fan.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the base. Soften the cream cheese in the microwave until it’s warm and easy to stir, about 45 seconds. Whisk until smooth, then mix in the mayonnaise, hot sauce, and garlic.
Step 2: Mix in the add-ins. Whisk until everything’s smooth and combined, then stir in the chicken, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions.
Step 3: Assemble the dish. Give everything a good stir, then transfer the mixture to a 1½-quart baking dish. Sprinkle the remaining ½ cup pepper jack and 2 tablespoons blue cheese evenly over the top.
Step 4: Bake and serve. Bake for about 20 minutes, until hot and bubbling, then switch to the broiler and cook just until the top is lightly browned. Let the dip rest for 5 minutes, then sprinkle with scallions and serve with tortilla chips and celery sticks.
More Game-Day Appetizers You May Like
Buffalo Chicken Dip
Ingredients
- 8 oz cream cheese
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ½ cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce
- 1 clove garlic, minced
- 2 cups shredded cooked chicken, from 1 rotisserie chicken
- 2 cups shredded Pepper Jack cheese, divided
- ½ cup crumbled blue cheese, divided (optional)
- ¼ cup finely chopped scallions, light and dark green parts only, from 3 to 4 scallions, plus more for garnish
- Tortilla chips, carrots, and celery sticks, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- 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, 1½ cups (180 g) of the Pepper Jack, 6 tablespoons of the blue cheese (if using), and the scallions. Transfer the mixture into a 1½-qt (1.5-L) baking dish and sprinkle the remaining pepper jack and 2 tablespoons of blue cheese over top.
- Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches (15 cm) 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, carrots, and celery sticks.
Notes
Nutrition Information
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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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. 🙂