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by Jennifer Debth
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ThisBuffalo Chicken Dip Recipeis rich, creamy, tangy, and perfectly spicy. Made with tender rotisserie chicken and served with crackers, veggies, or chips!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Frequently Asked Questions
- What chicken to use
- How to serve
- Making ahead of time
- How to store
- Nutrition information
If you’ve spent any time browsing around Show Me the Yummy, you’ll notice that we have a strong love for all things buffalo chicken! We have a classic buffalo chicken recipe, a crockpot buffalo chicken, an instant pot buffalo chicken dip, and a slow cooker buffalo chicken dip…so I think it’s about time for today’s recipe: oven baked buffalo chicken dip!
Ingredients
My secret ingredients? Ranch dressing AND ranch seasoning mix for extra creaminess and flavor!
- Sour Cream and Cream Cheese– a rich, creamy, slightly tangy base for the dip.
- Hot Sauce– use Frank’s Red hot sauce for that classic “buffalo” flavor! I don’t recommend using another hot sauce as a substitute.
- Ranch Dressing and Ranch Seasoning Mix– provides additional creaminess and a sweetness to balance out the heat from the hot sauce.
- Monterey Jack Cheese, Cheddar Cheese, and Blue Cheese– melted in to the dip for ultra ooey-gooey, cheesy textures and flavors. Monterey jack adds creaminess, cheddar adds a sharp flavor, and blue cheese adds an earthy saltiness. If you’re not a fan of blue cheese — omit it!
- Chicken– I use store-bought rotisserie chicken for easy prep, but feel free to cook your own chicken if preferred.
- Salt– brings out other flavors in the dip.
- Sliced Green Onions– highly recommended for garnish! This dip is rich, so the fresh, bright flavors of green onions is nice.
- Crackers, Chips, Carrots, Celery, etc.– for serving.
Pro tip
Play around with the cheeses! Not a fan of blue? Try feta! Want it spicier? Use pepper-jack instead of the monterey!
How to make
This crowd pleasing appetizer only requires 15 minutes of prep!
- In a large bowl, stir together hot sauce, ranch dressing, ranch mix, sour cream, cream cheese, Monterey jack, cheddar, blue cheese, and chicken until combined.
- Spoon the mixture into a greased baking dish.
- Bake at 350ºF for 45-60 minutes then top with green onions and serve as desired!
Pro tip
Make this ahead of time! Stir everything together, cover, and store in the fridge until you’re ready to bake and serve.
What chicken to use
Use already cooked rotisserie chicken to keep the prep of this recipe minimal. If using a store-bought rotisserie, simply remove the skin and bones while the chicken is still warm. Cube the meat, then proceed with the recipe!
Any leftover mildly seasoned cooked chicken will work — try my leftover shredded chicken.
How to serve buffalo chicken dip
Although serving this buffalo chicken dip as…well…a dip is classic, there are a number of ways you can use it!
- As an appetizer.Serve in a bowl alongside carrots, celery, crackers, toasted baguette slices, Frito scoops, pita chips, or tortilla chips for dipping.
- On a sandwich.Slather a spoonful between two slices of your favorite bread, toasted or not!
- In tacos.Scoop into hardshell or soft shell tacos and serve with fajita veggies, lettuce, etc.
- In a wrap.Wrap it up with veggies and lettuce in your favorite tortilla.
- On pizza.Use buffalo chicken in place of the BBQ chicken in my BBQ chicken pizza recipe!
Can buffalo chicken dip be made ahead of time?
It sure can! Assemble the dip as directed and spoon into the baking dish. Then, instead of baking, cover and store in the fridge for 1-2 days or in the freezer for 3-4 months.
When you’re ready to eat,thaw in the fridge if frozen then bake as directed!
How to store
Store leftover buffalo chicken dip in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat,thaw in the fridge if frozen then microwave or warm in the oven until heated through.
– Jennifer
Buffalo Chicken Dip
ThisBuffalo Chicken Dip Recipeis rich, creamy, tangy, and perfectly spicy. Made with tender rotisserie chicken and served with crackers, veggies, or chips!
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 16 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 1 1/2 cups Frank’s Red Hot sauce
- 1/2 cup ranch dressing
- 1 (1 oz) packet ranch dressing and seasoning mix
- 1 (8 oz) container sour cream
- 1 (8 oz) block cream cheese cubed into small chunks
- 1 (8 oz) block Monterey jack cheese cubed into small chunks
- 1 (8 oz) block cheddar cheese cubed into small chunks
- 1/2 cup crumbled blue cheese
- 2 pounds cooked and cubed chicken I used 2 leftover rotisserie chickens
- salt to taste, if necessary
- Sliced green onions for garnish, if desired
- Crackers, chips, carrots, celery, etc. for serving
Instructions
Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
In a large bowl, stir together hot sauce, ranch dressing, ranch mix, sour cream, cream cheese, Monterey jack, cheddar, blue cheese, and chicken until combined.
Spoon into the prepared baking dish and bake until the dip is hot, about 45-60 minutes.
Stir, then taste and re-season, if necessary.
Top with sliced green onions, if desired, then serve with crackers, chips, carrots, celery, etc. and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2-3 Months
Reheat:Thaw if frozen then microwave or bake to warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Buffalo Chicken Dip
Amount Per Serving (1 person)
Calories 295 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 1107mg48%
Potassium 174mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 597IU12%
Vitamin C 18mg22%
Calcium 271mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: creamy, hot sauce, rotisserie chicken
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Course: Side Dish, Snack/Appetizer
Cuisine: American
Author: Jennifer Debth