This irresistible Buffalo Chicken Dip is guaranteed to keep your guests coming back for more! It takes just minutes to make and is packed full of the big, bold flavor of Buffalo chicken wings.
Is a Super Bowl party really a party without Buffalo Chicken Dip? This phenomenal dip is one of the most popular Super Bowl recipes of all time and for good reason. It’s seriously irresistible and a guaranteed crowd-pleaser. People honestly go nuts for this stuff.
Today I’m sharing what I believe is the very best Buffalo Chicken Dip recipe! This is my version of the original Frank’s Red Hot Buffalo Chicken Dip recipe with a few little changes that make a big difference. It’s warm, creamy, and cheesy with a spicy kick from that distinct Buffalo chicken wings flavor we all love.
This easy dip recipe is on my tried and true list of game day recipes that I turn to when I’m cooking for a crowd. Although Buffalo Chicken Dip is almost required on a Super Bowl menu, this dip is absolutely spot-on perfect for New Year’s Eve or any other time you need to round out an easy appetizer menu.
Ingredient Notes
- Cream cheese – Let’s not even pretend that this is a light recipe, however, whenever making creamy, cheesy dips like this one, I always use ⅓-less fat Neufchatel cream cheese. It is still plenty rich but you can use regular cream cheese if you’d like. Let it sit at room temperature for 30 to 45 minutes to soften before starting.
- Shredded mozzarella cheese – Shredded cheese is not in the original recipe, but why? It’s so much better with a little cheese! You can use either part-skim or whole milk mozzarella.
- Ranch dressing – Your favorite bottled Ranch salad dressing.
- Frank’s Red Hot Sauce – This is what adds the distinct Buffalo wings flavor. You can go with the Original or Buffalo Wings Sauce. See more below on the which one is best for you.
- Crumbed blue cheese – If you are a true blue cheese lover, go with a stronger flavored crumbled blue cheese. Gorgonzola is typically creamier and milder and works great in this dip. Many recipes call for up to ½ cup of blue cheese but I add just 2 tablespoons plus a little extra for garnishing. Blue cheese has BIG flavor and this amount adds a nice flavor complement to the dip without overpowering it.
- Cooked chicken – You can use your own cooked, shredded chicken (see recipe card for details) but the shredded meat from a rotisserie chicken makes this recipe so easy! Canned chicken can be substituted but I think freshly shredded chicken is much better.
Which Sauce is Best for Buffalo Chicken Dip
Not sure which hot sauce to use? I’m here to help!
Spicy Buffalo Chicken Dip
Frank’s Red Hot Original Sauce – The original recipe from Frank’s calls for Frank’s Red Hot Original. It’s a hot sauce that’s mainly composed of peppers and vinegar with a little seasoning thrown in and it is quite spicy.
Mild Buffalo Chicken Dip
Frank’s Red Hot Wings Buffalo Sauce – This is my sauce of choice for both chicken wings and Buffalo Chicken Dip. It’s a ready made buffalo wing sauce that is a bit milder than Frank’s Original. It will still give your dip a nice kick with a spice level of about 3 out of 10 on my heat scale. I think it’s more suitable for a group and it has that true Buffalo wings flavor that really adds a lot to the dip.
How to Make Buffalo Chicken Dip
- Add the cream cheese, shredded mozzarella, Ranch dressing, and Frank’s Red Hot sauce to a large mixing bowl.
- Use an electric hand mixer to quickly combine this mixture until creamy and smooth.
- Stir in the cooked, shredded chicken and crumbled blue cheese.
- Transfer the dip to a 1-quart baking dish and bake in a 350 degree F oven for about 20 minutes, until heated through.
Make Ahead Instructions
Combine all the ingredients, cover, and refrigerate up to 24 hours before you plan to bake it. When ready to bake, allow the dip to sit, covered, on your kitchen counter for at least 30 minutes to take the chill off. Be ready to bake it for 10 to 15 minutes longer than the recipe states if it is cold going in the oven.
I like to garnish the finished dip with thinly sliced green onion or fresh parsley, a drizzle of Frank’s, and a some blue cheese crumbles.
Buffalo Chicken Dip in a Bread Bowl
If you bake the dip in a bread bowl, the entire thing becomes edible and there’s no bowl to clean! Once the majority of the dip has been consumed it is only a matter of time before folks will start tearing apart the bread bowl. I think that may be the best part!
- Use a sharp knife to cut out the center of a one pound round loaf of bread and dig out the contents with your hands.
- Transfer the dip to your bread bowl and place it on a baking sheet and bake as directed in the recipe.
What to Serve with Buffalo Chicken Dip
- Serve it with celery dippers and/or other veggies like carrot sticks.
- There’s something about the flavor of Frito’s Corn Chips that makes it perfect for Buffalo dip! Be sure to get Frito’s Scoops when serving with dips.
- Tortilla chips or crackers.
- It’s also delicious spread on baguette slices.
Can I Make Buffalo Chicken Dip in a Crock Pot?
Yes! This Buffalo Chicken Dip recipe can be made in a slow cooker instead of the oven. It will stay warm and creamy on the Warm setting for up to 1 hour. Be sure to stir it occasionally to prevent it from burning or separating.
- Coat a 2- to 4-quart slow cooker with nonstick cooking spray.
- Add all the ingredients to the slow cooker, stir to combine, then cover and cook on low for 2 hours, or until the cream cheese has melted. Stir until completely smooth, then cover and cook for an additional 15 to 20 minutes, until bubbly.
- Transfer to a serving dish to garnish or serve or serve directly from the slow cooker.
If using a larger Crock Pot, I recommend doubling the recipe for the best result.
Storage
Transfer any leftovers to an airtight container and refrigerate within 2 hours. Gently reheat leftovers in the microwave or on the stove and use within 3 to 4 days for the best quality.
More Warm Cheesy Dip Recipes
Buffalo Chicken Dip
Ingredients
- 8 ounces cream cheese, ⅓-less fat Neufchatel or regular, softened
- 1 heaping cup shredded mozzarella cheese, part-skim or whole milk
- ½ cup bottled Ranch dressing
- ½ cup Frank's Red Hot Sauce (Buffalo Wings or Original), plus additional for garnish (see notes below)
- 2 tablespoons crumbled blue cheese, (I like Gorgonzola) plus additional for garnish
- 2 cups cooked shredded chicken, (see notes below)
- thinly sliced green onions or chopped fresh parsley, optional for garnish
For Serving
- celery sticks, carrot sticks, Fritos scoops, tortilla chips, crackers, and/or sliced baguette
Instructions
- Preheat oven to 350 degrees F.
- Add the cream cheese, shredded mozzarella, Ranch dressing, and Frank's Red Hot sauce to a large mixing bowl. Use an electric hand mixer to combine until creamy and smooth. Stir in the cooked, shredded chicken and crumbled blue cheese
- Transfer the dip to a 1-quart baking dish and bake in a 350 degree F oven for about 20 minutes, until heated through.
- Garnish with a little crumbled blue cheese, a drizzle of Frank's, and a sprinkling of green onion or parsley.
- Serve with sliced baguette, celery sticks, and/or Frito’s Scoops.
Notes
- Rotisserie chicken – My preference is to use shredded breast meat from a rotisserie chicken.
- To make your own shredded chicken – Coat a sauté pan with vegetable oil and place over MEDIUM-HIGH heat. Add 2 boneless, skinless chicken breasts and cook for 2 to 3 minutes on each side, seasoning with a bit of salt and pepper as they cook. Reduce heat to MEDIUM-LOW, add 2 cups low-sodium chicken broth, and cover pan. Allow chicken to cook for about 30 minutes or until cooked through and fork tender. Remove from heat and transfer to a cutting board to cool. When cool enough to handle, use two forks to shred the chicken.
- Canned chicken – You can substitute 2 (10 to 12-ounce cans) chunk chicken breast, drained.
- Coat a 2- to 4-quart slow cooker with nonstick cooking spray.
- Add all the ingredients to the slow cooker, stir to combine, then cover and cook on low for 2 hours, or until the cream cheese has melted. Stir until completely smooth, then cover and cook for an additional 15 to 20 minutes, until bubbly.
- Transfer to a serving dish to garnish or serve or serve directly from the slow cooker.
- Use a sharp knife to cut out the center of a one pound round loaf of bread and dig out the contents with your hands.
- Transfer the dip to your bread bowl and place it on a baking sheet and bake as directed in the recipe.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published December 30, 2015. It has been updated with new text and images.
Adapted from Frank’s Red Hot
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