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A close-up photo of a hot and bubbly Creamy Buffalo Chicken Dip served in a dish with tortilla chips on the side.

Ultimate Creamy Buffalo Chicken Dip

This is the ultimate crowd-pleasing dip, combining tangy Buffalo sauce, tender shredded chicken, and a luxuriously creamy, cheesy base. Baked until bubbly and golden, it's perfect for game days, parties, or cozy nights in. Serve it warm with an array of crunchy vegetables and chips for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1/2 cup full-fat sour cream
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese optional
  • 2 green onions, thinly sliced
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Tortilla chips, pita chips, or sturdy crackers, for serving
  • Pretzel rods or breadsticks, for serving

Equipment

  • 8x8 inch baking dish or oven-safe skillet
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Microwave-safe plate (optional, for softening cream cheese)
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or similar oven-safe skillet.
  2. In a large bowl, combine the softened cream cheese, sour cream, and ranch dressing. Beat with a hand mixer or stir vigorously with a spatula until completely smooth.
  3. Stir in the Frank's RedHot sauce until fully incorporated.
  4. Add the shredded chicken, 1 cup of the cheddar cheese, all of the mozzarella cheese, the optional blue cheese, and most of the sliced green onions (reserve some for garnish). Fold everything together until evenly combined.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  7. Bake for 20-25 minutes, or until the dip is hot throughout and the top is bubbly and lightly golden at the edges.
  8. Remove from oven and let rest for 5 minutes to set. Garnish with reserved green onions and an optional extra drizzle of hot sauce or ranch.
  9. Serve immediately with celery sticks, carrot sticks, bell pepper strips, tortilla chips, and pretzel rods.

Notes

For easy shredding, use a rotisserie chicken or shred cooked chicken in a stand mixer with the paddle attachment. Control the spice level by adjusting the amount of hot sauce. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or a 350°F oven, adding a splash of milk or dressing if needed. This dip is also fantastic as a filling for wraps, potato skins, sliders, or pasta bakes.