If you’re searching for the *ultimate* easy Buffalo Chicken Dip – creamy, cheesy, perfectly spicy, and guaranteed to be the first thing gone at any party – you’ve just hit the jackpot. This dip bakes up irresistibly bubbly with just the right amount of heat, melty cheese, and that tangy Buffalo flavor we all love.
Hosting game day? Need a quick appetizer for a family gathering? Or just craving something cheesy and delicious? No matter the occasion, you’ll be making this recipe on repeat.
Why this recipe is the best
I first learned this recipe from a friend at a neighborhood potluck, and let me tell you – it was love at first bite. Since then, it’s become a staple in our house for game days, family gatherings, and honestly, anytime I need a quick, crowd-pleasing snack.
- Quick and easy: Just mix, bake, and serve! It takes minimal effort but delivers maximum flavor, making it perfect for busy moms (or last-minute party planners!).
- The perfect balance: Creamy, cheesy, and just the right amount of spicy – this dip hits all the right notes without being overwhelming.
- Crowd favorite: Whether it’s a family gathering or a Super Bowl party, this dip *always* disappears fast. Be prepared to hand out the recipe!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Cheese: Colby/Monterey Jack is perfect, but cheddar or a cheddar blend also work great.
- Dressing: You can use a blue cheese dressing in place of the Ranch, if you prefer. My husband loves the blue cheese but I prefer the Ranch. So… I use Ranch!
- Chicken: Rotisserie chicken or canned chicken both work. Of course, you can also cook and shred a large chicken breast by yourself! I love making chicken breast in the air fryer for this!
- Wing sauce: I like using buffalo sauce for this. I know people also make this with plain red hot pepper sauce. Also, if you only like it a little bit spicy… You can use ketchup and just a bit of the hot sauce. Signed, a person who really prefers this with half ketchup, half buffalo sauce (I made it with all buffalo sauce for the photos, and it was really very spicy to me).
How to make a Buffalo Chicken Dip
Alright, let’s make the easiest and most delicious Buffalo Chicken Dip together! First things first, grab all your ingredients and preheat your oven to 350°F. You don’t need any fancy equipment here – just a mixing bowl, a spoon, and a baking dish.
Step 1: Combine the ingredients
In a medium mixing bowl, add 8 oz softened cream cheese, 1 c. finely shredded cooked chicken, ½ c. Buffalo wing sauce, ½ c. ranch or blue cheese dressing (whichever your family prefers!), and 1 c. shredded Colby-Monterey Jack cheese.
Stir everything together until it’s well mixed and creamy. If your cream cheese isn’t fully softened, no worries! Just pop it in the microwave for about 15-20 seconds. You want it soft enough to mix easily, but not melted.
And if your chicken is straight from the fridge, give it a quick warm-up too – it’ll help everything blend together better.
Step 2: Spread in the baking dish
Now grab a shallow 1-quart baking dish and spread the mixture evenly inside. You want it nice and smooth on top so it bakes evenly.
Then, sprinkle a little extra Colby-Monterey Jack cheese on top – because let’s be honest, there’s no such thing as too much cheese!
If you’re feeling fancy, you can even add a sprinkle of crumbled blue cheese or a little extra Buffalo sauce for an extra kick. But honestly, it’s perfect just the way it is.
Step 3: Bake
Pop the dish into your preheated oven and bake for 15-20 minutes, until the dip is hot and bubbly around the edges. You’ll know it’s ready when the cheese on top is melty and golden – basically, when it looks too good to wait any longer!
Just keep an eye on it toward the end, especially if your oven runs hot. You want it bubbling, but not burnt. And if you like a little extra crisp on top, you can broil it for the last minute or two – just don’t walk away!
Once it’s out of the oven, serve it up immediately with French bread slices, tortilla chips, or carrot/celery sticks for dipping.
In our house, the kids go straight for the veggies, while I go for the chips. Or maybe it’s the other way round 😉 However you serve it, this dip is guaranteed to disappear fast – so you might want to make a double batch!
Top tips for recipe success
- Use softened cream cheese. Make sure your cream cheese is nice and soft before mixing – it blends so much easier and gives the dip that creamy, smooth texture. Just leave it out at room temperature for 15-20 minutes and it should be fine. If you forget to take it out ahead of time (I always do!), microwave it for 15-20 seconds.
- Shred your own cheese. Pre-shredded cheese doesn’t melt as smoothly because of the anti-caking agents. I know it’s tempting to save time, but trust me – a quick grate makes this dip extra creamy and gooey.
- Adjust the heat to your liking. My husband likes this dip with a good kick, but if you’re making this for kids or someone sensitive to spice, use less Buffalo sauce or mix in a little extra ranch to mellow it out. Or do mostly ketchup and a little Buffalo sauce!
- Serve it hot! This dip is *best* fresh out of the oven when it’s bubbly and gooey. If it cools down, just pop it back in the oven or microwave for a quick reheat – it’ll be good as new.
Helpful recipe hints
Recipe variations
- Buffalo Chicken Dip with Bacon – Because everything’s better with bacon, right? Just sprinkle some crispy, crumbled bacon on top before baking for an extra savory touch.
- Spicy Buffalo Chicken Dip – Want more heat? Add a few dashes of hot sauce or even a sprinkle of cayenne pepper. My husband loves it with an extra kick, but I usually tone it down with the kids and myself around.
- Buffalo Ranch-Blue Cheese Dip: Use ¼ cup ranch dressing and ¼ cup blue cheese dressing. This gives you the best of both worlds – creamy ranch goodness with that classic blue cheese bite.
Storage tips
Make ahead: You can mix all the ingredients together and keep the dip covered in the fridge for up to a day before baking. When you’re ready to serve, just sprinkle the extra cheese on top and pop it in the oven – perfect for when you’ve got a busy day ahead!
Storing leftovers: If you somehow have leftovers (which *never* happens in my house), just cover the dish with foil or transfer the dip to an airtight container and refrigerate for up to 3 days. It reheats great in the microwave or oven.
Serving ideas
This Buffalo Chicken Dip is perfect for game day, family gatherings, or honestly, just a Tuesday night when you need a little cheesy comfort food.
- I love serving it with Buttermilk Biscuits for a buttery, flaky dipper.
- Alongside Sticky BBQ Slow Cooker Meatballs for the ultimate party spread.
- For a lighter option (or at least to *pretend* we’re being healthy), I like to add a plate of fresh celery sticks and carrot slices.
- Buffalo Chicken Dip Sliders – Spread the dip inside slider buns, top with a little extra cheese, and bake until melty. It’s like a mini sandwich explosion of cheesy, spicy goodness – perfect for parties or game day!
More easy game day snacks
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Buffalo Chicken Dip
Recipe details
Ingredients
- 1 (8-oz) package cream cheese, softened
- 1 cup shredded Colby Monterey Jack cheese plus extra for sprinkling
- 1 cup cooked and shredded chicken breast
- ½ cup Buffalo wing sauce OR hot pepper sauce OR ketchup for a mild version
- ½ cup ranch dressing OR blue cheese salad dressing
- celery sticks plus corn chips, bread, carrots… for dipping
Instructions
- Prep: Preheat oven to 350°F.
- Mix: Combine all ingredients (except for the celery and other dippers!) in a medium mixing bowl.
- Add to dish: Spread in shallow 1 quart baking dish. Sprinkle with a little extra cheese.
- Bake: Bake in the hot oven for 20-25 minutes, until dip is bubbly around the edges and cheese has melted. Serve immediately with celery and other things for dipping.
Notes
Ingredient notes
- Cheese: Monterey Jack is perfect, but cheddar or a cheddar blend also work great.
- Dressing: You can use a blue cheese dressing in place of the Ranch, if you prefer. My husband loves the blue cheese but I prefer the Ranch. So… I use Ranch ?
- Chicken: Rotisserie chicken or canned chicken both work. Of course, you can also cook and shred a large chicken breast by yourself! I love making chicken breast in the air fryer for this!
- Wing sauce: I like using buffalo sauce for this. I know people also make this with plain red hot pepper sauce. Also, if you only like it a little bit spicy… You can use ketchup and just a bit of the hot sauce. Signed, a person who really prefers this with half ketchup, half buffalo sauce (I made it with all buffalo sauce for the photos, and it was really very spicy).
Recipe tips
- Cream cheese: Make sure to soften the cream cheese first (just leave it out at room temperature for 15-20 minutes and it should be fine). Otherwise, it’s harder to properly combine all ingredients.
- Make ahead: You can assemble the dip up to a day ahead. Keep it in the casserole dish covered in the fridge, then sprinkle with cheese and bake right before serving.
- Serve dip hot: Definitely serve this dip hot. That’s when it’s smooth and delicious!
Nutrition
More recipe information
Recipe first published on 02/06/2021. Updated with new photos and text on 02/05/2025.
Linda Pugh says
So good…the best. When making the dip I was also making chicken salad and being lunchtime, got a roll out for a sandwich but the dip looked so good that I smeared the roll first with dip then my regular amount of chicken salad. Oh. My. Goodness! I just invented my new favorite sandwich… buffalo ranch chicken salad on toasted roll.
Nora says
Linda, now I’m hungry! That sounds delicious – glad you liked the recipe.
Anne Sullivan says
Trying this fir the big game tomorrow, will white cheddar work as the cheese?
Nora says
Yes, absolutely!