Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 8 ounces cream cheese, softened; 1/2 cup buffalo sauce; 1/2 cup ranch dressing; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 2 green onions, chopped; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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I make this dip a lot for small get-togethers and quick weeknight snacks. I keep cooked chicken in the fridge. When I want a fast warm snack, I mix a few things and bake them. Buffalo Chicken Dip works well this way and it heats up fast.

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I use the same pan most times. It bakes in about 20 minutes. I use cream cheese, sauce, and a little ranch. I like to change the cheese or spice level now and then. It feeds a few people and goes with chips or vegetables.

This recipe is a warm, cheesy dip with spicy sauce and shredded chicken. It tastes rich, tangy, and a bit spicy. People often make it for game nights, potlucks, or simple snacks at home. The dip pairs well with chips, celery, or toasted bread. It melts and bubbles in the oven, giving a crisp top and soft inside. For a fuller meal idea, try a baked version that uses similar flavors and pasta for a main course using a baked buffalo chicken mac and cheese recipe.For a flavorful appetizer that’s creamy and loaded with fresh ingredients, try the Easy Greek-Style Loaded Hummus. It is bright, savory and perfect with warm pita.

Why make this recipe

This dish comes together fast. You mostly mix and bake. It takes little active time. The flavors are bold and familiar. You can change heat and cheese to match what you have. It works for small groups or a family night. Leftovers reheat well, so it is not a one-time use. The recipe also stretches if you add more chicken or cheese. It fits days when you want a warm, easy snack with little fuss and a good payoff.

How to make this recipe

You mix soft cream cheese with buffalo sauce and ranch until smooth. Then fold in the cooked chicken and spices. Mix in half the cheeses so the inside stays creamy. Put the mix into a baking dish and top with the rest of the cheese and green onions. Bake until bubbly and lightly browned. Expect a hot, melty center and a golden top. Let it rest a few minutes so the dip firms up a bit and is easier to scoop.

Ingredients

2 cups cooked shredded chicken — this is the base and adds protein.

8 ounces cream cheese, softened — it gives the dip a smooth, creamy body.

1/2 cup buffalo sauce — it adds the spicy, tangy flavor you expect.

1/2 cup ranch dressing — it softens the heat and adds herbs.

1 cup shredded cheddar cheese — it adds sharp cheese flavor and melt.

1/2 cup shredded mozzarella cheese — it gives a gooey, stretchy texture.

2 green onions, chopped — they add mild onion flavor and color on top.

1/2 teaspoon garlic powder — it adds a little savory depth.

1/4 teaspoon salt and 1/4 teaspoon black pepper — they balance and lift the taste.

These items are easy to find and swap if needed, but each one helps the final taste and texture.

Directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large bowl, stir together softened cream cheese, buffalo sauce, and ranch until smooth.

Fold in shredded chicken, garlic powder, salt, and pepper. Mix in half of the cheddar and mozzarella cheeses.

Spoon the mixture into the baking dish and spread it out evenly.

Sprinkle remaining cheeses on top and add chopped green onions.

Bake uncovered for 20 to 25 minutes until bubbly and golden.

Let it cool for 5 minutes before serving warm with your favorite dippers.

Notes: Soften the cream cheese first so it mixes smooth. Mixing half the cheese inside keeps the dip creamy while the top gets bubbly. Letting it rest makes scooping easier and stops it from being too runny.

How to serve this recipe

Serve warm with sturdy dippers. Tortilla chips, pita wedges, and celery work well. You can also hollow out a round bread loaf and serve the dip inside. For a fuller plate, spoon some over baked potatoes or use it as a filling for a warm sandwich. This dish fits casual nights, parties, and game days. If you want another side that pairs well, try a mild stuffed chicken or fruit dip for contrast like this apple brie stuffed chicken idea to round the meal.

How to store this recipe

Cool the dip to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in a small oven or microwave until hot and bubbly. If frozen, you may need to loosen the texture with a splash of milk or extra sauce when reheating to get a smooth result.

Tips to make this recipe

Use cooked chicken you like: rotisserie, leftover roast, or shredded store-bought. Warm the cream cheese to room temp so it blends easily. Taste the mix before baking and add more sauce if you want more heat. If the top browns too fast, cover with foil for part of the bake. If it is too thin after baking, stir in a bit more cheese and warm again. For a milder version, swap ranch for sour cream. For more ideas, see a quick dip swap or sauce idea like this 3-ingredient orange chicken sauce homemade version for inspiration on sauce swaps. For a simple homemade staple that elevates every sandwich, try the Easy Homemade Mayonnaise Recipe. It is silky, rich and made with everyday ingredients.

Variation

You can change the heat or the cheese. Use blue cheese instead of ranch for a bolder flavor. Add cooked bacon or diced jalapeño for more bite. Swap the cheddar for pepper jack to increase spice. If you want a lighter version, use reduced-fat cream cheese and Greek yogurt. The dish is flexible, but the core of cream cheese, sauce, and chicken keeps the right texture. Too many swaps can change the melt and texture, so pick one or two changes at a time. For a crunchy, healthy snack straight from the oven, try the Crispy Oven-Baked Zucchini Chips. They are crisp, flavorful and great with dips.

FAQs

Q: Can I use rotisserie chicken?

A: Yes. It works well and saves time.

Q: Can I make it ahead?

A: Yes. Mix and refrigerate, then bake later. Add a few extra minutes to bake time.

Q: Is it freezer friendly?

A: Yes. Freeze in a tight container for up to 2 months.

Q: What dippers work best?

A: Sturdy chips, pita, or raw veggies are good.

Q: Can I make it less spicy?

A: Use less buffalo sauce and more ranch or sour cream.

Conclusion

This warm dip is quick to make and feeds a few people without fuss. It heats fast and goes well with many dippers, so it fits regular nights and casual parties. For more recipe ideas and variations, I like to look at other versions like The Best Buffalo Chicken Dip Recipe (+ Video) – The Forked Spoon and a classic brand take like Buffalo Chicken Dip Recipe | Frank’s RedHot® US – McCormick. If you want three quick ways or another easy take, see Easy Buffalo Chicken Dip (3 Ways!) – The Crumby Kitchen.