VideoAppetizerGame DayDipQuick and EasyGluten-Free
Buffalo Chicken Dip! Here's how to make buffalo chicken dip that's cheesy, creamy, and spicy. It's perfect for a Game Day party or tailgate, and ready in just 30 minutes.
It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.
My family takes football season very seriously. But in truth, I’m just there for the food. With this buffalo chicken dip, I’m ready for kick-off!
VIDEO: How To Make Buffalo Chicken Dip
Buffalo Chicken Dip Ingredients
Buffalo chicken dip takes the flavors of buffalo chicken wings and transforms them into one tasty party dip: hot sauce, chicken, and a creamy, tangy sauce made with cream cheese, sour cream, and shredded cheese.
Many recipes use bottled ranch dressing dressing to add extra flavor and creaminess, but my twist is to skip the bottled dressing and make the dressing from scratch.
Make Your Own Ranch Dressing!
Ranch dressing is so easy to make with basic pantry ingredients, so there’s really no need to ever buy the bottled version. This buffalo chicken dip uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream instead of buttermilk. Sour cream (plus some cream cheese) gives the dip a thicker, creamier texture without compromising on flavor.
How to Make Buffalo Chicken Dip
I recommend making this dip in a stand mixer so that you can really beat the cream cheese and sour cream together and achieve maximum creamy texture. This also makes it easier to fully incorporate the shredded chicken into the cheesy sauce mixture so that you’re guaranteed a little bit in every bite.
After mixing everything together, just transfer to a baking dish and bake until bubbly! You can also refrigerate the dip before baking (covered) up do a day ahead. No need to let it come to room temperature before baking; just add a few extra minutes onto the baking time.
Top the hot dip with cilantro and blue cheese crumbles, and serve!
Tip for Quickly Shredding Chicken
To quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to the desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with this buffalo chicken dip recipe.
What To Serve with Buffalo Chicken Dip
I love serving this dip with cubes of crusty artisan bread or slices of baguette, but crackers or chips work just as well. Raw veggies like celery or carrot sticks are also a fun option, especially if you need to keep the dip gluten-free.
More Great Party Appetizers!
- Perfect Guacamole
- Spinach and Artichoke Dip with Bacon
- BBQ Bacon Jalapeno Poppers
- Pimento Cheese Dip
- Stuffed Potato Skins
Updated January 9, 2020 : We spiffed up this post with a brand new video! No changes to the original recipe. Follow me on Pinterest Save It Print
Buffalo Chicken Dip Recipe
- Prep time: 10 minutes
- Cook time: 30 minutes
- Yield: 6 to 8 servinces
Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.
- 1 8-ounce package cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 2 cups shredded cheddar or mozzarella
- 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 3 cloves garlic, minced
- 1 1/2 teaspoon granulated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked chicken breast, shredded
- 1/2 cup blue cheese crumbles, to top (optional)
- 1/4 cup cilantro, to top
- Vegetable sticks, crackers, or sliced baguette, to serve
- 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish
1 Warm the oven to 350F with a rack in the middle position.
2 In the bowl of a stand mixer with a paddle attachment, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated.
3 Add the shredded chicken. Mix on low until combined.
4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the blue cheese crumbles and cilantro over the top, and serve with immediately with vegetable sticks, crackers, or sliced baguette.
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Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.
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