Buffalo Chicken Dip

Elenor Craig

This Buffalo Chicken Dip recipe is a celebration of flavors, drawing inspiration from the classic American buffalo wing. It's perfect for a game day treat or a lively gathering, blending creamy, spicy, and tangy elements for a delightful experience.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American

Servings servings

Calories 335 kcal

Equipment

9-inch oven-safe baking dish
Medium mixing bowl
Silicone spatula
Aluminium foil
Instant-read thermometer

Ingredients

1 cup shredded cooked chicken about 140g / 5oz — rotisserie chicken works well
8 oz cream cheese 225g / one standard block, softened to room temperature
½ cup Buffalo hot sauce 120ml, such as Frank's RedHot — adjust to taste for heat preference
½ cup ranch dressing 120ml
1 cup shredded sharp cheddar cheese 115g / 4oz, divided
2 tablespoons green onions chopped (green and white parts), for garnish

Instructions

Preheat your oven to 350°F / 175°C (180°C fan-forced).
In a medium mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, and half of the shredded cheddar cheese (about ½ cup / 55g). Stir with a spatula until smooth and evenly combined — no white streaks of cream cheese should remain.
1 cup shredded cooked chicken, 8 oz cream cheese, 1/2 cup Buffalo hot sauce, 1/2 cup ranch dressing, 1 cup shredded sharp cheddar cheese
Transfer the mixture to an oven-safe baking dish, spreading it evenly. Top with the remaining shredded cheddar cheese.
1 cup shredded sharp cheddar cheese
Bake for 20–25 minutes, or until the cheese is melted and bubbly and the dip registers at least 165°F / 74°C in the centre with an instant-read thermometer.
Remove from the oven and let the dip rest for 5 minutes — this allows it to thicken slightly and prevents burns from molten cheese. Garnish with chopped green onions and serve with tortilla chips, celery sticks, or warm crusty bread.
2 tablespoons green onions

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in 30-second microwave bursts, stirring between each, or cover with foil and warm at 325°F / 160°C for 15 minutes.

Freezer-friendly: Freeze baked dip in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Make-ahead: Assemble the unbaked dip up to 24 hours in advance, cover tightly, and refrigerate. Add 5 extra minutes to the bake time when going in cold.

Pro Tips: Bring cream cheese to room temperature before mixing — cold cream cheese creates lumps that never fully melt in the oven. Use full-fat cream cheese and ranch for best results.

Substitutions: For a smokier flavour, stir in 1 teaspoon smoked paprika before baking. Swap ranch for plain full-fat Greek yoghurt with a pinch of garlic powder and dried dill for a tangier, lighter dip. Pepper Jack can replace cheddar one-for-one for extra heat.

Serving Suggestion: Serve with sturdy tortilla chips, celery and carrot sticks, warm crusty bread, pita chips, or pretzel bites.

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 4gProtein: 13gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 1053mgPotassium: 136mgFiber: 0.1gSugar: 2gVitamin A: 733IUVitamin C: 0.4mgCalcium: 180mgIron: 0.4mg

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