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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Very easy to put together and came out great! Recommend using Frank’s Wing Sauce over Red Hot but that’s a personal preference.
In your email for this recipe you mention ranch, and it’s part of the traditional Franks Red Hot recipe, but I don’t see it anywhere here. Where does ranch come in here or is it not included? Thanks!
Hi Amber, By using mayonnaise with garlic and seasoning, I basically incorporate homemade ranch in this version — it tastes better than the bottled stuff. 🙂
Excellent and I’m a Buffalo gal.
“Hot, but good” was the consensus of my family and friends!!! We all love “heat!” Made this incredible dip for last night’s football party. Followed the recipe, but used Cholula Original hot sauce, a family favorite. This time, however, I increased the heat by grating a bar of Sargento Fiesta Pepper Jack cheese, which has generous bits of 3 different hot chilies in it. Oh, yeah! Hid a small portion of the dip to make myself a savory oatmeal this morning with the reheated leftover dip plus a small splash of milk. Sprinkled a generous amount of TJ’s Everything/Bagel over the top…stirred all, and YUM!!! This dip was heaven on my chip last night and in my oatmeal today! Thanks Jenn, for another delicious recipe!
Incredible. Lots of flavor, the garlic comes through just enough. Broiling it made it perfect. Are all of Jenn’s recipe top notch? Yes!
My son requests this every year for his fantasy football draft! I make your recipes nearly daily… but during football season it’s next level! Thank you!
I was expecting last minute guests who were bringing dinner, so I wanted to serve more than chips and nuts as appetizers. This website is the only one I trust for recipes that turn out great even the first time you make them. Didn’t have blue cheese, so substituted goat cheese crumbles, and my chicken was pretty unseasoned (or else the dish might have been too salty). Blitzed the chicken in the food processor so that an elder could enjoy the appetizer too. Fantastic result – everyone loved it and took the recipe. Thanks Jenn!
Hi! Would there by anything that could be used to substitute the hot sauce?
Hi Samantha, The hot sauce is the main flavor component of the dish, so I can’t think of a substitute that would work – sorry!
Would it be ridiculous for me to make this but combine it with cooked pasta and turn it into a casserole?
Hi Chris, I’ve never tried it but I think it should work. I’d love to know how it turns out!
Hi Chris! My son put this buffalo chicken dip over my mac n cheese and he said it was awesome! I imagine it can be put over cooked pasta as well.
My husband loves this dip. I served it to him on a soft tortilla as a “side” and he wants it next time with chopped tomatoes and lettuce on top. Jenn suggested I add lots of vegetables with it because I plan to serve it as a main dish instead of a dip. Great idea Jenn, thanks!