Buffalo Chicken Dip Recipe
Spicy, creamy Buffalo chicken dip served with our fresh crisp tortilla chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buffalo Chicken Base
Cheese & Finish
To Serve
Method
Buffalo Chicken Base
Prepare chicken
If not already shredded, shred about 3 cups of cooked chicken (rotisserie, poached, or roasted). Ensure pieces are bite-sized and relatively uniform for even distribution in the dip.
Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a 1.5-quart baking dish, or use an oven-safe skillet.
In a large bowl, combine the softened cream cheese (8 oz) and 1 cup ranch dressing. Beat or whisk until smooth and fully combined. Breaking up the cream cheese into smaller pieces before beating speeds this up.
Stir in 1 cup Buffalo sauce (Frank's RedHot) and 1 tablespoon additional hot sauce if you want extra heat. Taste and adjust: add more buffalo sauce or hot sauce to reach desired spiciness.
Fold in the shredded chicken until evenly coated with the buffalo-cream mixture.
Cheese & Finish
Stir 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack (reserve about 1/2 cup of the cheddar for topping) into the chicken mixture until distributed evenly.
Season with 1/4 teaspoon black pepper and optionally 1/8 teaspoon celery salt. Mix gently to combine.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Sprinkle the reserved 1/2 cup cheddar over the top for a melty golden crust.
Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden. For a browned crust, place under the broiler for 1–2 minutes while watching carefully.
Remove from oven and let rest 5 minutes. Sprinkle with thinly sliced green onions (about 2 tablespoons) before serving.
To Serve
Place the hot Buffalo chicken dip on a shallow serving platter or leave in the baking dish. Serve immediately with fresh crisp tortilla chips (about 10 oz bag), celery sticks, and extra ranch or blue cheese dressing on the side.
If transporting or keeping warm, set the baking dish on a warming tray or slow cooker set to low. Reheat gently if needed, stirring once to restore creaminess.
Leftovers: Cool to room temperature, cover tightly, and refrigerate up to 3–4 days. Reheat in a 325°F oven until warm and bubbly or in a microwave in 30-second intervals, stirring between intervals.