The short answer: Buffalo chicken dip is a warm, creamy party dip made from shredded chicken, cream cheese, hot sauce, ranch and cheese.
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Prep time: 10 minCook time: 25 minTotal time: 1 hr 5 minServings: 10 servingsTotal includes 30 min of resting, chilling or rising.
Mix 2 cups of shredded cooked chicken with 8 ounces of softened cream cheese, ½ cup of hot sauce, ½ cup of ranch dressing and 1 cup of shredded cheddar, spread it in a small baking dish, top with another ½ cup of cheese and bake at 350°F for about 20 minutes, until bubbly. It serves about 10 people as an appetizer. Below are the ingredients, the oven and slow cooker methods, easy swaps, make-ahead tips and how to keep it safe on a party table.
I love hosting with my family through the holidays, and a warm dip is the dish that keeps everyone gathered around the table.
Buffalo chicken dip ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken, shredded | 2 cups (about 1 pound) | Rotisserie, poached or canned |
| Cream cheese, softened | 8 ounces | Full fat melts smoothest |
| Cayenne pepper hot sauce | ½ cup | Use ¼ cup for mild |
| Ranch or blue cheese dressing | ½ cup | Ranch is milder |
| Shredded cheddar | 1½ cups, divided | Or mozzarella or Monterey Jack |
| Green onions (optional) | 2, sliced | For the top |
| Crumbled blue cheese (optional) | ¼ cup | For the top |
How to make buffalo chicken dip, step by step
- Heat the oven. Set it to 350°F and grease a 1½-quart baking dish or a 9-inch pie plate.
- Soften the cream cheese. Leave it out for 30 minutes, or microwave it in 15-second bursts until it stirs easily.
- Mix the base. Stir the cream cheese, hot sauce and dressing together until smooth.
- Add the chicken and cheese. Fold in the shredded chicken and 1 cup of the cheddar.
- Fill the dish. Spread the mixture in the dish and scatter the last ½ cup of cheese on top.
- Bake. Bake for 20 to 25 minutes, until the edges bubble and the cheese melts.
- Finish. Sprinkle with green onions or blue cheese crumbles and serve warm.
If you're cooking raw chicken for the dip, poach or bake it until it reaches 165°F, the minimum on the safe minimum internal temperature chart. The CDC's chicken safety tips also advise keeping raw chicken and its juices away from anything you won't cook, so use a separate cutting board.
Short on time? Shred a store-bought chicken instead. Our recipes with rotisserie chicken show how to shred one in 10 minutes and use the rest.
Slow cooker buffalo chicken dip
Stir everything except the topping cheese into a 2- to 4-quart slow cooker. Cook on low for 2 to 3 hours, stirring every hour, until the dip is hot and smooth. Scatter the last of the cheese on top for the final 15 minutes, then switch to warm. The slow cooker doubles as the serving dish, which is handy for game days and open houses.
Oven, slow cooker or stovetop?
| Method | Time | Best for |
|---|---|---|
| Oven | 20 to 25 minutes | Browned, bubbly cheese on top |
| Slow cooker | 2 to 3 hours on low | Parties where the dip stays out a while |
| Stovetop | About 10 minutes | Small batches in a hurry |
| Microwave | 4 to 6 minutes, stirring | Reheating or a quick snack |
Easy swaps and variations
- Lighter: use Neufchâtel cheese and plain Greek yogurt in place of half the ranch.
- Extra cheesy: add ½ cup of shredded mozzarella for a stretchy top.
- Bacon: stir in 4 slices of crumbled cooked bacon.
- Dairy-light: replace the ranch with sour cream and a pinch of dried dill and garlic powder.
- Party-sized: double everything and bake it in a 9x13-inch dish for 25 to 30 minutes.
What to serve with it
Tortilla chips and celery sticks are the classics. Carrot sticks, mini sweet peppers, pita chips, crackers and toasted baguette slices round out the board. For more ideas for the rest of the table, browse our Christmas appetizers and Thanksgiving appetizers, or plan the whole spread with our holiday open house guide.
Keeping the dip safe on a buffet
Warm dips are easy to forget once a party gets going. The USDA's danger zone guidance says perishable food shouldn't sit between 40°F and 140°F for more than 2 hours. Keep the dip on warm in the slow cooker, or set out a small dish and refill it from the oven.
Storing and reheating
| Where | How long | Tip |
|---|---|---|
| Fridge, before baking | Up to 2 days | Cover tightly; add the top cheese before baking |
| Fridge, leftovers | 3 to 4 days | Refrigerate within 2 hours |
| Freezer | Up to 2 months | Texture gets a little grainy; stir well |
| Reheating | Until steaming | Oven at 350°F or microwave, stirring |
Plan your party menu
A dip is quick, but party food adds up fast when every dish needs its own store run. Plan the menu once and shop once.
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For a warm finger food to serve beside the dip, bake pigs in a blanket in batches and bring them out while the pastry is crisp. For a cheese-centered appetizer on the same spread, try baked Brie appetizer and serve it on a separate platter.
For a chilled appetizer alongside the hot dishes, make a cheese ball ahead and set out the crackers just before serving.
Frequently asked questions
How do you make buffalo chicken dip? The Meal Planner & Grocery List ($3.99) keeps the chicken, cream cheese and hot sauce on one shopping list so party prep takes one trip. To make the dip, mix 2 cups of shredded cooked chicken with 8 ounces of softened cream cheese, ½ cup of hot sauce, ½ cup of ranch and 1 cup of cheddar, top with more cheese and bake at 350°F for 20 minutes.
Can you make buffalo chicken dip in a slow cooker? The Family Recipe Binder ($6.99) gives your slow cooker version its own page, so the timing is written down for next time. Put all the ingredients in a small slow cooker, cook on low for 2 to 3 hours, stirring once or twice, then switch to warm for serving.
What kind of chicken is best for buffalo chicken dip? The Meal Planner & Grocery List ($3.99) helps you plan a rotisserie chicken into the week so the leftovers become dip. Any cooked chicken works: rotisserie meat is fastest, while poached or baked breasts and thighs give you about 2 cups from 1 pound.
Can I use canned chicken in buffalo chicken dip? The Meal Planner & Grocery List ($3.99) has a pantry inventory page, so you know when canned chicken is already on the shelf. Two 12.5-ounce cans, drained well and flaked, replace the 2 cups of cooked chicken with no other changes.
Can I make buffalo chicken dip ahead of time? The Holiday Season Bundle ($15.99) puts the meal planner and a cleaning schedule together, so party prep can be spread across the week. Mix the dip up to 2 days ahead, cover and refrigerate it, then add the top layer of cheese and bake for 25 to 30 minutes.
Should buffalo chicken dip use ranch or blue cheese dressing? The Family Recipe Binder ($6.99) lets you note which dressing your crowd prefers so you don't have to remember next year. Ranch makes a milder, creamier dip and blue cheese gives a sharper, classic wing flavor; both use the same ½ cup.
How do you make buffalo chicken dip less spicy? The Family Recipe Binder ($6.99) is a handy place to record the mild version for guests who don't like heat. Cut the hot sauce to ¼ cup, add a little extra ranch and use mozzarella or Monterey Jack in place of sharp cheddar.
What do you serve with buffalo chicken dip? The Meal Planner & Grocery List ($3.99) helps you add the dippers to the same shopping trip as the dip. Serve it with tortilla chips, celery and carrot sticks, crackers, pita chips, toasted baguette slices or mini sweet peppers.
How long can buffalo chicken dip sit out? The Holiday Season Bundle ($15.99) pairs the meal planner with a cleaning schedule, so the party menu and the cleanup are planned together. Food safety guidance says perishable food shouldn't sit out longer than 2 hours, so keep the dip warm in a slow cooker or swap in a fresh dish.
How long does buffalo chicken dip last in the fridge? The Meal Planner & Grocery List ($3.99) helps you plan the leftover dip into a lunch before it's forgotten. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, reheating until the dip is hot all the way through.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- CDC: Chicken and food poisoning cdc.gov
- USDA FSIS: Danger zone 40°F to 140°F fsis.usda.gov