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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I had to make something quick for a last minute gathering and had just purchased a cooked chicken – saw this recipe and it fit the bill!! I didn’t have blue cheese because I don’t like it, but wow!!!! – absolutely delish!! It was the first thing to go and I received many a compliment!! Thanks so much Jenn, will be making this again!!!
This is so delicious and quick especially when you get a store bought, already cooked rotisserie chicken!! I’m not a fan of blue cheese so I didn’t bother and I don’t feel like it was missing anything! Thanks again Jenn, everyone loved it!!
I brought this dip to watch football with a small group of friends. It got demolished. Nothing but praise. I love everything I’ve cooked from this site. I own two cookbooks and couldn’t be more excited to try more recipes. Thanks for making me the best cook in my friends circle!
💗
I was very skeptical when my husband asked for buffalo dip for the Super Bowl. Well, this recipe was the HIT of the party. We saved the leftovers and have been snacking on it all week. I’ve passed the recipe along to a few friends/family members since they saw my social media pic. Great recipe, as always!
I have had an amazing experience with every single recipe l’ve tried, but this one Turned out to be way too salty 🥵 If I were to make it again, I would definitely cut Way down on the blue cheese and part of the hot sauce.
Made this for the Super Bowl. Very easy and a big hit with my crowd.
Crowd pleaser for a super bowl party. I left out the blue cheese and it worked fine.
Made pretty much as written. This is fantastic. I used grilled boneless skinless chicken thighs as I am not a fan of rotisserie. Perfect amount of heat. The green onions are a must. Will be a part of my football repertoire.
Hello, Should the pan be sprayed or buttered before adding the dip to bake? Thanks, We love your cookbook, stories and recipes ☺️
No Lee, it’s not necessary to treat the pan. (And so glad you like the recipes!!)
Would canned chicken be ok in this?
Hi Joyce, I’ve never tried canned chicken, so I can’t say for sure. If you use it, I would take a look at how much sodium has, and make adjustments if necessary so it’s not too salty. Please LMK how it turns out!
I have used canned chicken in a pinch. I drained it really well. It was fine. I also prefer a little less hot sauce. I like it on a toasted baguette slice. It is a great dip.