Classic Buffalo Chicken Dip for Parties
This Buffalo chicken dip bakes into a bubbly, smooth dish, with real chicken and a sharp, tangy bite. It’s quick to mix up, easy to make, and it stays scoopable, so the dip doesn’t seize or get oily. This dip can be made on the stovetop, in the oven or in your slow cooker.
Table of Contents
Why You’ll Like It
- Buffalo sauce and butter coat the chicken so every bite has flavor.
- Cream cheese melts into a smooth base that will not split.
- Cheddar and a little blue cheese add tangy bite and a golden top.
- Works great on a party spread with our other cold appetizers for a crowd, such as Elote en Vaso, Cowboy Caviar, and alongside Ham and Swiss Sliders
Ingredient Highlights
- Shredded cooked chicken (use a store-bought rotisserie chicken, or our try my Instant Pot Whole Chicken recipe or this Instant Pot Chicken Breast recipe)
- Buffalo-style hot sauce (such as Frank’s Original)
- Cream cheese for body and a smooth melt
- Sharp cheddar block and hand shred. Preshredded cheese has anti-caking agents and can affect how it melts
- Blue cheese crumbles for garnishing with classic flavors
- Green onion garnish
- Dippers: celery, carrots, bell peppers, sturdy crackers, or bread sticks
Variations
- Spicier: Add minced jalapeños when heating.
- Extra Cheesiness: Fold in additional blue cheese.
- Browned Finish: Top: Broil 1 to 2 minutes at the end.
How to Make Buffalo Chicken Dip
- Melt butter in a medium skillet over medium-low.
- Add chicken and Buffalo sauce. Stir until hot and coated.
- Add cream cheese, sour cream, ranch seasoning, and cheddar. Stir until smooth.
- Continue cooking in the skillet, transfer to a small oven-safe dish, or to a slow cooker. Follow the steps in the recipe card for cooking times for each method.
- Top with sliced green onions and blue cheese. Serve hot with dippers.
Top Tips
- Warm the chicken in the hot sauce and butter so it absorbs flavor.
- Soften cream cheese and cut into smaller chunks for faster, smoother mixing.
- Use a small, deeper dish for serving so the dip stays hot longer and it’s easier to dip.
- Keep heat moderate when preheating in the skillet so the dairy doesn’t separate.
Storage And Make Ahead Tips
- Mix ahead of time and chill up to 24 hours. Simmer, bake, or slow cook before serving.
- Do not garnish with the blue cheese and green onions until just before serving.
- Leftovers can be stored in the refrigerator for up to 3 to 4 days. Do not freeze.
Can I make buffalo chicken dip ahead of time?
Yes. You can mix the dip up to 24 hours ahead, cover it, and refrigerate it. When you are ready to serve, heat it on the stove, bake it, or warm it in the slow cooker.
What kind of chicken works best for buffalo chicken dip?
Shredded cooked chicken works best. Rotisserie chicken is the easiest choice, but cooked chicken breast also works well if you shred it finely.
How long do you bake buffalo chicken dip?
Bake it at 350°F for about 20 minutes. It is ready when the dip is hot, melted, and bubbly around the edges.
Can I make buffalo chicken dip on the stove or in a slow cooker instead of the oven?
Yes. You can make it on the stovetop in about 10 minutes, bake it in the oven for about 20 minutes, or warm it in a slow cooker on LOW for 2 to 3 hours.
What do you serve with buffalo chicken dip?
Serve it hot with sturdy dippers that can hold a scoop. Celery, carrots, bell pepper strips, chips, crackers, and breadsticks all work well.
Is buffalo chicken dip spicy?
It has a mild to medium heat, and you can adjust it to taste. Use less hot sauce for a milder dip, or add more if you want a stronger flavor.
How do you keep buffalo chicken dip warm for a party?
A slow cooker on the warm setting is the easiest way. A small, deeper serving dish also helps the dip stay warm longer once it is on the table.
How do you keep buffalo chicken dip from getting greasy or separating?
Use block cheese and grate it yourself. Keep the heat moderate, and do not overcook the dip. Pre-shredded cheese and high heat make separation more likely. The cream cheese adds a sturdy base and helps alleviate splitting.
Buffalo Chicken Dip – Oven, Stovetop, and Slow Cooker Methods
Ingredients
- 2 tablespoons unsalted butter
- 3 cups shredded rotisserie chicken. (about 1 pound)
- ¾ cup hot sauce such as Frank's Original Hot Sauce
- 1 package (8 oz) cream cheese cut into small chunks
- 1 cup sour cream
- 2 tablespoons ranch seasoning
- 6 ounces block of cheddar cheese (3/4 of an 8 ounce block) 1-1/2 cups shredded
- 2 green onions sliced
- 2 tablespoons blue cheese crumbles
Instructions
Stove Top method
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and cheddar cheese. Cook, stirring often, about 10 minutes or until all ingredients have melted together and the dip is heated through.
- Transfer to a serving bowl. Garnish with green onions and blue cheese crumbles, if using. Serve immediately. See Tips
Oven method
- Preheat the oven to 350°F.
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and 1 cup of the cheddar cheese. Stir well to combine.
- Transfer mixture to an oven-safe baking dish or skillet. Top with the remaining cheese
- Bake for 20 minutes or until heated through and bubbly. Garnish with green onions and blue cheese crumbles, if using. Serve immediately.
Slow Cooker method
- In a medium saucepan over medium-low heat, add the butter and heat until melted. Add chicken and hot sauce. Cook, stirring, until warm and combined.
- Stir in the cream cheese, sour cream, ranch seasoning, and the cheddar cheese. Stir well to combine.
- Transfer mixture to the slow cooker, stirring well. Cook on LOW for 2 to 3 hours, stirring occasionally, until the dip is heated through and everything is well combined and melted.
- If serving in the slow cooker, turn the slow cooker to keep warm. If serving in a bowl, transfer the dip to the bowl. Garnish with green onions and blue cheese crumbles, if using. Serve immediately.
Serve with:
- Celery sticks, sliced vegetables, chips, crackers, or breadsticks
