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buffalo chicken dip

Buffalo Chicken Dip

Tackle the ultimate game day delight – an easy, irresistibly delicious buffalo chicken dip. It’s just what you need for your party! Not only does it require minimal ingredients and effort, but the taste is unbeatable. Serve with crunchy carrots, celery sticks, and chips!

  • Total Time: 48 minutes
  • Yield: 12 servings 1x


  • 2 cups cooked, shredded chicken
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 3/4 cup hot sauce
  • 8 ounces cream cheese, softened
  • 1/2 cup Ranch dressing (or blue cheese dressing)
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup shredded mild yellow cheddar cheese
  • 1/4 cup blue cheese crumbles
  • 3 green onions, chopped and separated into whites and greens
  • Chips, celery sticks, crusty bread, or crackers for dipping


  • Preheat oven to 375 degrees. 
  • Cook the chicken and shred it.
  • Chop the green onions, separating the whites and greens. 
  • In an 8-inch oven-safe pan or cast iron skillet, saute butter and onion whites until the onions have softened, about 2 minutes. 
  • Add the garlic to the pan and saute until fragrant, about 30 seconds. 
  • Add the shredded chicken and hot sauce to the pan and simmer for 2 minutes, until the sauce is reduced a little bit.
  • Reduce the heat to medium-low and add the cream cheese. Stir until the cheese is melted. 
  • Remove from heat and stir in the Ranch or blue cheese dressing until well combined. 
  • Sprinkle both of the cheddar cheeses on top.
  • Bake at 375 degrees for 10-15 minutes, until the cheese has melted and the dip is bubbling. 
  • Broil for 1-2 minutes to brown and top
  • Remove from the oven and sprinkle blue cheese crumbled and green onions on top as a garnish. 
  • Serve warm with tortilla chips, crackers, bread, or celery sticks.


  • Rotisserie Chicken can be used instead of baked chicken. 
  • Use 2 oz. of block cheese to get a 1/2 cup of shredded cheese. Shredded block cheese will melt better than pre-shredded bagged cheese.
  • If you don’t own a cast iron skillet or oven-safe pan, you can use a regular pan on the stove, then transfer the ingredients to an 8 x 8 baking dish before sprinkling the cheddar cheese on top. 
  • If you don’t like onions, you can omit them and use chives as a garnish.
  • Use more hot sauce for a spicier dip, or less for a more mild flavor. 
  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: appetizers
  • Cuisine: American


  • Serving Size: 1/4 cup
  • Calories: 263
  • Sugar: 5 g
  • Sodium: 684 mg
  • Fat: 19 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 13 g
  • Cholesterol: 63 g