I make this Buffalo Chicken Dip when I want the first appetizer gone before kickoff. One scoop and it’s obvious why everyone hovers around the dip bowl.

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I’m obsessed with this Easy Buffalo Chicken Dip because it hits hard, fast, and loud. The buffalo sauce brings that spicy, tangy kick I want during football, and the cream cheese makes every scoop rich enough to keep me hovering near the snack table.

No shame. I love a dip that tastes bold, messy, and totally impossible to ignore, especially when the game is on and everyone is grabbing chips like it’s a competitive sport.

And honestly, this is the Super Bowl dip I keep coming back to because it disappears before halftime. Big flavor.

Zero boring bites.

Ingredients

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Shredded chicken makes it hearty, so it feels like real game-day food.
Cream cheese keeps everything creamy, rich, and scoopable without getting weirdly runny.
Buffalo sauce brings the spicy kick you’re actually here for.
Ranch or blue cheese dressing cools things down and adds tang.
Sharp cheddar melts in and gives that classic cheesy dip pull.
Blue cheese crumbles add bold flavor, if your crowd’s into that.
Green onions bring a fresh bite so it doesn’t feel too heavy.
Garlic powder adds easy flavor without making you chop anything.
Salt and pepper keep the whole dip from tasting flat.
Celery and carrots add crunch, and basically count as balance.
Tortilla chips or crackers are the sturdy scoopers you’ll want nearby.
Plus, it’s messy in the best Super Bowl snack way.

Ingredient Quantities

3 cups shredded cooked chicken (about 2 medium chicken breasts or 12 oz cooked)

8 oz cream cheese, softened

1/2 cup hot buffalo sauce (Frank’s or similar)

1/2 cup ranch dressing or blue cheese dressing

1 cup shredded sharp cheddar cheese, divided

1/4 cup blue cheese crumbles, optional

2 tablespoons sliced green onions, plus more for garnish

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper, or to taste

Optional for serving: celery sticks, carrot sticks, tortilla chips, or crackers

How to Make this

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1. Preheat oven to 350 degrees F and lightly grease a 9-inch baking dish or a medium ovenproof skillet.

2. In a large bowl, beat the softened cream cheese until smooth.

3. Stir in the buffalo sauce and ranch or blue cheese dressing until fully combined.

4. Add the shredded cooked chicken, 3/4 cup of the shredded cheddar, blue cheese crumbles if using, sliced green onions, garlic powder, salt, and black pepper; mix until everything is evenly coated.

5. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.

6. Sprinkle the remaining 1/4 cup shredded cheddar evenly over the top.

7. Bake on the center rack for 20 to 25 minutes, or until the dip is hot and bubbly throughout.

8. If you want a browned top, set the oven to broil and broil for 1 to 3 minutes, watching constantly, until the cheese is lightly golden.

9. Remove from the oven and let rest for 5 minutes, then garnish with extra sliced green onions and additional blue cheese crumbles if desired.

10. Serve warm with celery sticks, carrot sticks, tortilla chips, or crackers.

Equipment Needed

1. Oven
2. 9 inch baking dish or medium ovenproof skillet
3. Large mixing bowl
4. Electric hand mixer or sturdy wooden spoon
5. Rubber or silicone spatula for smoothing and scraping
6. Measuring cups and measuring spoons
7. Chef knife and small cutting board for slicing green onions
8. Oven mitts or pot holders

FAQ

Can I make this ahead of time? Yes. Assemble the dip, cover tightly, and refrigerate up to 24 hours. Bake as directed straight from the fridge adding a few extra minutes if needed.

Can I substitute the cream cheese or dressing? You can use Neufchâtel for lower fat or Greek yogurt mixed with a little mayonnaise for a lighter option. Ranch and blue cheese both work; choose based on your taste.

How can I keep the dip warm during a party? Transfer the baked dip to a slow cooker set to low or warm to maintain temperature without overcooking, stirring occasionally.

How spicy is this and can I tone it down? Using 1/2 cup buffalo sauce gives medium heat. Use less sauce or a milder sauce to reduce heat, and add extra ranch or cream cheese to mellow flavors.

How should I store and reheat leftovers? Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350 F oven until bubbly or microwave in short intervals, stirring between heating.

Can I use rotisserie chicken or cook chicken specifically for this dip? Yes. Rotisserie chicken is a great shortcut. If cooking, poach, roast, or sauté breasts then shred; about 12 ounces cooked yields 3 cups shredded.

Easy Buffalo Chicken Dip Recipe ( Super Bowl Dip Recipe ) Substitutions and Variations

3 cups shredded cooked chicken: use two 12 to 14 oz cans of chunk chicken, drained, or 2 cups shredded rotisserie chicken for extra flavor.
8 oz cream cheese, softened: swap with 8 oz Neufchâtel for lower fat or 1 cup full fat Greek yogurt for a tangier, lighter texture.
1/2 cup hot buffalo sauce: make your own with 1/2 cup hot sauce plus 2 to 3 tablespoons melted unsalted butter for the classic buffalo richness.
1/2 cup ranch or blue cheese dressing: substitute 1/2 cup sour cream mixed with 1 to 2 teaspoons dried ranch seasoning, or use 1/2 cup plain Greek yogurt for a fresher tang.

Pro Tips

1. Warm the chicken slightly before mixing so it incorporates into the cream cheese more smoothly and you avoid cold lumps in the dip.
2. If you like extra tang, stir in a tablespoon of pickle juice or a squeeze of lemon to brighten the flavors without overpowering the buffalo heat.
3. For a creamier finish, soften the cream cheese to room temperature and fold in the ranch a little at a time rather than pouring it in all at once.
4. Make the dip a day ahead and refrigerate; bake it straight from the fridge, adding a few extra minutes to the cook time. The flavors meld and often taste better the next day.
5. To keep the top crunchy when serving later, broil for 1 to 2 minutes just before bringing it to the table, and serve with sturdy dippers like pita chips or thick-cut celery.

Easy Buffalo Chicken Dip Recipe ( Super Bowl Dip Recipe )

Recipe by Ashley Gaintor

0.0 from 0 votes

I make this Buffalo Chicken Dip when I want the first appetizer gone before kickoff. One scoop and it’s obvious why everyone hovers around the dip bowl.

Servings

servings

Calories

299

kcal

Equipment: 1. Oven
2. 9 inch baking dish or medium ovenproof skillet
3. Large mixing bowl
4. Electric hand mixer or sturdy wooden spoon
5. Rubber or silicone spatula for smoothing and scraping
6. Measuring cups and measuring spoons
7. Chef knife and small cutting board for slicing green onions
8. Oven mitts or pot holders

Ingredients

3 cups shredded cooked chicken (about 2 medium chicken breasts or 12 oz cooked)
8 oz cream cheese, softened
1/2 cup hot buffalo sauce (Frank's or similar)
1/2 cup ranch dressing or blue cheese dressing
1 cup shredded sharp cheddar cheese, divided
1/4 cup blue cheese crumbles, optional
2 tablespoons sliced green onions, plus more for garnish
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional for serving: celery sticks, carrot sticks, tortilla chips, or crackers

Directions

Preheat oven to 350 degrees F and lightly grease a 9-inch baking dish or a medium ovenproof skillet.
In a large bowl, beat the softened cream cheese until smooth.
Stir in the buffalo sauce and ranch or blue cheese dressing until fully combined.
Add the shredded cooked chicken, 3/4 cup of the shredded cheddar, blue cheese crumbles if using, sliced green onions, garlic powder, salt, and black pepper; mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
Sprinkle the remaining 1/4 cup shredded cheddar evenly over the top.
Bake on the center rack for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
If you want a browned top, set the oven to broil and broil for 1 to 3 minutes, watching constantly, until the cheese is lightly golden.
Remove from the oven and let rest for 5 minutes, then garnish with extra sliced green onions and additional blue cheese crumbles if desired.
Serve warm with celery sticks, carrot sticks, tortilla chips, or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.