Alright, picture this: a bowl of creamy, spicy buffalo chicken dip so good you’ll want to dive in face first—no cardiologist needed here! This version skips the pork entirely (because not everyone’s a fan, or sometimes we just want to keep it simple) and still delivers that perfect tangy heat with tender shredded chicken swimming in melty cheese and hot sauce goodness. I’m telling you, once you get the aroma of spicy buffalo mingling with cream cheese warming up, you’re hooked. Plus, it’s ridiculously easy to make and a definite crowd-pleaser for game day, parties, or just because you deserve a delicious snack. Grab those chips, because this dip might just disappear faster than you can say “more, please!”
Quick Facts
Yield: Serves 6–8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
2 cups cooked shredded chicken (rotisserie works great!)
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup hot sauce (like Frank’s RedHot)
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
Optional: 1/4 cup chopped green onions for garnish
How I Make It
Step 1:
Preheat your oven to 350°F. In a medium bowl, mix together the cream cheese, ranch dressing, and hot sauce until smooth and creamy. Make sure the cream cheese is well softened—that’s the secret to a silky dip.
Step 2:
Add the shredded chicken to the sauce mixture. Stir until the chicken is evenly coated in that spicy, tangy sauce.
Step 3:
Fold in half of the cheddar and half of the mozzarella cheese, reserving the rest for topping.
Step 4:
Transfer the dip mixture to a small baking dish (an 8×8 inch works perfectly). Smooth the top with a spatula.
Step 5:
Sprinkle the remaining cheese evenly over the top to create that golden, bubbly crust.
Step 6:
Bake for about 20 minutes or until the dip is hot and bubbling and the cheese on top is beautifully melted and starting to turn golden brown. Let it cool just a few minutes before garnishing with green onions and serving.
Variations & Tips
Swap out ranch dressing for blue cheese dressing for a tangier twist.
Use plain Greek yogurt instead of cream cheese for a lighter dip, though it changes the texture slightly.
Add a handful of chopped celery or carrots for crunch and freshness on the side.
If you want more heat, toss in a pinch of cayenne pepper or chopped jalapeños.
Can’t find shredded chicken? Cook 2 chicken breasts in broth and shred with forks—easy and juicy.
Try topping with crumbled blue cheese for a classic buffalo flavor boost.
How I Like to Serve It
Serve this dip warm alongside crunchy tortilla chips, celery sticks, or even warm pita wedges. It’s perfect for casual game nights, casual get-togethers, or a cozy movie night snack. Spring or fall, this dip brings all the comfort and spice you’re craving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep it creamy.
You can make this dip ahead of time—just assemble it and refrigerate, then bake right before serving.
Closing: This buffalo chicken dip is my go-to for bringing everyone to the table, no fuss, just irresistible spicy, cheesy goodness every single time.
