The "Dangerously Delicious" Dip I Make for Every Party
There is something so comforting about warm, cheesy, slightly spicy buffalo chicken dip. When most people hear the word “dip,” they immediately think of football season. But this buffalo chicken dip is perfect for any occasion, from a family gathering to a birthday party. It’s bound to be the star of the show.
For my take, I combine creamy, slightly tangy cream cheese with mayonnaise (which lends richness) to create the base of the dip. Adding ranch dressing felt like a no-brainer, bringing in savory herby notes like dill, onion, and garlic to the dip.
I recommend serving it warm straight out of the oven while the cheese is nice and melty, but honestly this buffalo chicken dip is so good that you could eat it cold and it would still hit the spot. Topped with sliced scallions for a pop of freshness, you won’t regret making this your go-to dip every season.
Why You’ll Love It
It’s low fuss. Throw everything into a bowl, give it a good stir, and place it in the oven to bake — that’s it!
Everything you love about Buffalo wings in a dip. All the delicious flavors are here in dippable form without the fuss of having to fry wings.
Key Ingredients in Buffalo Chicken Dip
Rotisserie chicken: While many recipes call for canned chicken, I found rotisserie chicken helped keep the dip creamy. Canned chicken, on the other hand, lent a grainy feeling to the dip, making for an unpleasant mouthfeel.
Buffalo sauce: Adds the perfect level of heat, and balances the fats in the mayonnaise and the cream cheese with its acidity.
Ranch dressing: Brings hints of herbs and spices without having to add them in separately.
Cream cheese: Gives the dip a smooth and silky texture.
How to Make Buffalo Chicken Dip
Combine the ingredients. Heat the oven to 350°F, and stir together cream cheese, shredded cheddar cheese, buffalo sauce, ranch dressing, mayonnaise, celery, and black pepper.
Bake. Fold in the chicken until combined and transfer to a 8×8-inch baking dish, smoothing out the top with a spatula. Bake until bubbling, remove the pan from the oven, and set to broil.
Sprinkle it with cheese. Gently stir the dip to reincorporate the fat and hot sauce back into the dip if needed. Then sprinkle with the remaining shredded cheddar cheese.
Broil. Broil until the cheese is melted. Let cool slightly, then garnish with a light drizzle of hot sauce and ranch dressing, and thinly sliced medium scallions. Serve with carrot sticks, celery sticks, corn chips, or tortilla chips.
Helpful Swaps
You can swap 10 ounces of rotisserie chicken with 10 ounces of canned chicken. Keep in mind that the dip may be lumpy instead of smooth.
White mild cheddar cheese can be swapped for mild yellow cheddar cheese if preferred.
Storage and Make-Ahead Tips
The dip can be made and transferred to a 8×8-inch baking dish, and refrigerated up to one day in advance. Uncover and bake as directed, adding about 10 minutes to the baking time.
What to Serve With Buffalo Chicken Dip
Buffalo Chicken Dip Recipe
The secret to the best buffalo chicken dip? Ranch dressing!
Prep time 15 minutes
Cook time 35 minutes
Makes Makes about 6 cups
Serves 6 to 8
Ingredients
16 ounces cream cheese, at room temperature
6 ounces mild yellow cheddar cheese, shredded (about 1 1/2 cups), divided
3/4 cup hot sauce, such as Frank’s RedHot Original or Texas Pete’s Buffalo Sauce, plus more for drizzling
1/2 cup ranch dressing, plus more for drizzling
1/2 cup mayonnaise
2 medium stalks celery, finely chopped (about 1cup)
1/4 teaspoon freshly ground black pepper
10 ounces rotisserie or cooked chicken meat, shredded (about 2 2/3 cups)
2 medium scallions, thinly sliced
Serving options: carrot sticks, celery sticks, corn chips, or tortilla chips
Instructions
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Heat the oven to 350ºF. Meanwhile, stir 16 ounces room-temperature cream cheese, 1 cup of the shredded cheddar cheese, 3/4 cup hot sauce, 1/2 cup ranch dressing, 1/2 cup mayonnaise, 2 finely chopped medium celery stalks, and 1/4 teaspoon black pepper together in a large bowl with a flexible spatula until combined.
Fold in 10 ounces shredded cooked chicken until combined. Transfer to an 8x8-inch broiler-safe baking dish or other 2-quart baking dish. Smooth out the top with the spatula.
Bake until bubbling, about 30 minutes. Remove the baking dish from the oven. Turn the broiler on to high.
Gently stir the dip to reincorporate the fat and hot sauce back into the dip if needed. Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
Return the baking dish to the oven. Broil until the cheese is melted, 3 to 5 minutes. Let cool for 5 minutes. Garnish with a light drizzle of hot sauce and ranch dressing, and 2 thinly sliced medium scallions. Serve with carrot sticks, celery sticks, corn chips, or tortilla chips.
Recipe Notes
Substitutions: White cheddar cheese can substitute for yellow cheddar.
Make ahead: The dip can be assembled in the baking dish, covered, and refrigerated up to 1 day ahead. Uncover and bake as directed, adding about 10 minutes to the baking time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
