This Buffalo Chicken Dip is super creamy, extra cheesy and has the perfect amount of heat! It is ALWAYS a crowd pleaser.
Super Bowl is one of my favorite days of the year. Why, you ask? Of course not for the football. I have tried so hard to understand the sport, but it just doesn't stick! I always say it's just good for the food! Lots of tasty picky foods are my favorite. Today, I have a recipe that is sure to please everyone at your Super Bowl party or any event for that matter because who doesn't love a good buffalo chicken dip!
I've tried tons of buffalo chicken dip in my day and this is by far my favorite. It's creamy, so full of flavor and has just the right amount of heat. You can use more or less hot sauce depending on how spicy you want it but with all the cooling and creamy ingredients in this dip, it's the perfect amount for me.
How to prepare chicken for buffalo chicken dip
- Rotisserie chicken: You can purchase a rotisserie chicken and shred it up to use in this recipe. This is my preferred way to make buffalo chicken dip because in my opinion, it gives it the most flavor! Be sure to be very careful to now get any bones while shredding.
- Boiled chicken breast: Boil 2-3 chicken breasts until cooked through and shred them. I will sometimes use this method if I’m pressed for time and can’t get to the store or if I have chicken to use up.
- Canned chicken: In a pinch, you can use canned chicken, rinsed and drained well. This isn’t my preferred method, but it works if that's all you have!
Ingredients needed
- Shredded cooked chicken: Rotisserie chicken, boiled chicken breasts or canned chicken all work for this recipe.
- Cream cheese: Needs to be softened to mix properly.
- Sour cream
- Mayonnaise
- Buffalo Sauce: I love Frank's Buffalo wing sauce. Be sure to use buffalo sauce and not hot sauce!
- Dressings: Ranch & bleu cheese. You can use both like I do or if you prefer one, just use one of them just be sure to compensate for the amount.
- Spices: garlic powder, paprika, onion powder, salt & pepper
- CHEESE: I use a delicious mixture of cheddar, Monterey Jack and mozzarella. You really can use almost any kind of cheese you want in this recipe.
How to make this easy buffalo chicken dip
- Preheat oven to 350 degrees F and lightly grease a 9x9 baking dish.
- Beat cream cheese, sour cream, mayo, buffalo sauce, both dressings and all spices in a large bowl until smooth. Use a hand mixer for ease.
- Fold in ¾ cup cheddar cheese, ½ cup monterey jack cheese and ½ cup mozzarella cheese. Fold in cooked and shredded chicken. Place the remaining cheeses in a bowl and toss together.
- Pour dip into prepared baking dish and sprinkle the top with remaining cheese. Bake for 30-35 minutes or until the cheesy is melted, lightly browned and bubbly. Serve hot with your favorite dippers!
Crockpot instructions for buffalo chicken dip
- Add all ingredients to a slow cooker set to low. Cook for 3-4 hours.
- Once all ingredients are melted and creamy, stir very well. If desired, sprinkle more cheese on top and close the lid until it melts to create a cheesy layer on top of the dip.
- Set crockpot to warm before serving.
Tortilla chips or any kind of chip, celery sticks, carrot sticks, bell peppers, crackers, crusty bread. The list goes on!
I don't suggest this. This may separate while baking so I always recommend using full fat cream cheese in this recipe.
Yep! Prepare the dip just up until ready to bake. Cover tightly with plastic wrap and refrigerate for up to 2 days. Bake as directed in recipe.
Given all of the ingredients, it is nearly impossible to not have a dip that is semi-greasy!
Yes! I have instructions above and also in the notes section of the recipe for how to make this dip in your slow cooker.
You can freeze this dip in a sealed, freezer-safe, airtight container for up to 3 months. I recommend storing in an oven-safe container as well so you can bake it after thawing in the same container. Thaw in the refrigerator overnight and bake as directed in the recipe.
If you make this recipe, I’d LOVE to know what you think below! I would so appreciate you leaving a star rating and/or comment. Also, please don’t forget to share a photo of your delicious finished recipe on Instagram or Facebook and give me a tag so I can see!
You may also enjoy these other mouth-watering appetizer recipes
- Creamy Spinach and Artichoke Dip
- Cheesy Jalapeño Popper Pinwheels
- Glazed Hawaiian Kielbasa
- Creamy 3 Ingredient Sausage Dip
- Bacon-Wrapped Jalapeño Poppers
📋 Recipe
Buffalo Chicken Dip
Ingredients
- 2 cups cooked chicken*
- 8 oz cream cheese, softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 cup Buffalo Sauce
- ½ cup ranch dressing
- ½ cup chunky bleu cheese dressing
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- salt & pepper, to taste
- 1 cup cheddar cheese, DIVIDED
- ¾ cup monterey jack cheese, DIVIDED
- ¾ cup mozzarella cheese, DIVIDED
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9x9 baking dish. Set aside.
- In a large bowl, using a hand mixer, beat cream cheese, sour cream, mayo, hot sauce, both dressings and all spices until smooth. Fold in ¾ cup cheddar cheese, ½ cup monterey jack cheese and ½ cup mozzarella cheese. Fold in cooked and shredded chicken. Place the remaining cheeses in a bowl and toss together.
- Pour dip into prepared baking dish and sprinkle the top with remaining cheese. Bake for 30-35 minutes OR until the cheesy is melted, lightly browned and bubbly. Serve hot.
Notes
- *Using a store-bought rotisserie chicken adds a ton of flavor and makes this recipe even easier. Pull the chicken off the bone being very careful not to get any bones. You can also boil 2-3 chicken breasts and shred them to use in this recipe.
- Add all ingredients to a slow cooker set to low. Cook for 3-4 hours.
- Once all ingredients are melted and creamy, stir very well. If desired, sprinkle more cheese on top and close lid until cheese is melted to create a cheesy layer on top of the dip.
- Set crockpot to warm before serving.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Liz says
This has become my go-to recipe for so long, and everyone always asks me what the heck I put into it because it's so good. It's gotten me the reputation of making THE BEST buffalo chicken dip.
I do now make some changes as I've been making it for a long time. Mostly to make this a bit more macro-friendly and adding protein. Here's what I change if you want to try it also.
- Meat from a full rotisserie chicken, not just 2 cups. I like my buffalo chicken dip a little more chicken-heavy.
- Replace Sour Cream with plain greek yogurt
- light mayo instead of regular
- Bolthouse Farms ranch (have also done a ranch seasoning packet with even more greek yogurt but didn't taste as good)
- No blue cheese dressing
- neafchatel cheese (or reduced fat) instead of regular cream cheese
- 1 full cup of each cheese, rinse the cheese for better melting.
Eric says
This recipe is a family favorite.
The only suggestion is instead of shredding to chop the chicken In a food processor as it will make it very smooth and easy to dip.
Thx and love it!
Nan says
Wish I knew how many cups of chicken
Kathy Butler says
It's not cheap, but your worth it! Delicious!
Kathy Butler says
It's not cheap....but you are worth it! Delicious!
Jessica says
Right?! I tell myself that every time I make it! Haha
- Jessica
Andra says
I made this two ways for the Superbowl one with chicken I used thin sliced chicken breast which i seasong with Montreal Chicken season and seared gave it more flavor. Everybody loved it. Second way was Roasted Cauliflower and Chick peas one of the guest tried to keep it for themselves!
Sandy T. says
Love this dip, always a big hit! Makes so much that needs to be foe a party rather than just a couple of people.
Karen says
is there a specific time you add the chicken to the cheeses?
peggy rea says
Did I miss something or when does the chicken go in
Randi says
Right lol
katerina @ diethood.com says
I LOVE this cheesy dip!! I can't wait to try it!! Looks incredible!!