This creamy, tangy buffalo chicken dip hits every craving: spicy, cheesy, and ridiculously addictive. I first made this for a Super Bowl party years ago, and it disappeared so fast I barely got a taste myself. The homemade ranch base makes all the difference, giving it a fresher, brighter flavor than anything you'll find in a jar.
If you're looking for more cozy crowd-pleasers, try my honey garlic shrimp or butter chicken for weeknight dinners that feel just as comforting. This easy buffalo chicken dip comes together in under an hour and uses simple ingredients you probably already have in your kitchen
Why You'll Love This buffalo chicken dip
Bold, tangy flavor: The homemade ranch brings a fresh, herbaceous quality that makes this dip taste restaurant-quality. You get all the classic buffalo chicken dip wing flavor without needing to fry anything or deal with bones.
Crowd-friendly portions: This recipe serves 16 to 20 people easily, making it perfect for party appetizers or potlucks. You won't run out halfway through the game.
Make-ahead magic: You can mix everything together the night before, store it in the fridge, and bake it right before serving. Less stress, more time to enjoy your guests.
Customizable heat level: Frank's Red Hot has a moderate kick, but you can dial it up or down depending on your crowd. Add cayenne for extra heat or mix in a splash of ranch for a milder version.
Everyone loves it: Even picky eaters tend to go back for seconds. There's something about warm, cheesy dip for parties that just makes people happy.
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Buffalo Chicken Dip Ingredients
Here's what you'll need to make this buffalo chicken dip appetizer from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Homemade Ranch:
- Mayonnaise: Use whole egg mayo like Hellman's or S&W for the creamiest texture. It forms the rich base of the ranch dressing.
- Sour cream: Full-fat sour cream adds tanginess and helps balance the heat from the hot sauce.
- Buttermilk: Thins out the ranch to the perfect consistency and adds a slight tang that brightens everything up.
- Parsley: Curly parsley works best here. Finely mince it so it distributes evenly and adds fresh, grassy flavor.
- Fresh dill: Gives the ranch that classic herby note. Don't skip it, it makes a big difference.
- Apple cider vinegar: Adds acidity and a subtle fruity sharpness. You can swap in extra lemon juice if that's what you have.
- Lemon juice: Brightens the flavors and keeps the ranch from feeling too heavy.
- Worcestershire sauce: Brings a savory, umami depth that rounds out the dressing.
- Onion powder: Adds sweet, mellow onion flavor without the crunch of fresh onions.
- Garlic powder: Delivers garlicky punch that complements the hot sauce beautifully.
Buffalo Chicken Dip:
- Frank's Red Hot sauce: The classic choice for buffalo chicken dip flavor. It's tangy, vinegary, and has just the right amount of heat.
- Shredded cooked chicken breast: Use rotisserie chicken for ease, or poach and shred your own. Either way, it adds hearty protein to the dip.
- Cream cheese: Cut it into cubes so it melts evenly into the sauce. It creates that signature creamy, smooth texture.
- Shredded Colby cheese: Melts beautifully and adds mild, buttery richness.
- Shredded cheddar cheese: Sharp cheddar gives the dip more depth and that golden, bubbly top.
- Ground black pepper: A little pepper balances the richness and adds a hint of warmth.
- Green onion: Finely sliced green onions bring a mild, fresh bite that cuts through all the creaminess.
Garnish & Serving:
- Extra green onion: Sprinkle some on top for color and a pop of freshness.
- Corn chips, crackers, crostini, vegetable sticks: Celery is traditional with buffalo chicken dip and highly recommended. The crunch and coolness contrast perfectly with the warm, spicy dip.
HOW TO MAKE buffalo chicken dip
This buffalo chicken dip recipe is easier than you think, even with the homemade ranch.
Preheat the oven: Set your oven to 180°C (350°F) so it's ready when you need it.
Make ranch dressing base: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder until smooth. Let it sit for 10 minutes to allow the flavors to meld and the herbs to soften slightly.
Simmer on stove: Pour the ranch dressing into a medium saucepan and set it over medium-low heat. Add the cream cheese cubes, hot sauce, and black pepper. Stir constantly until the cream cheese melts completely and the mixture looks smooth and creamy, about 5 to 7 minutes.
Mix: Transfer the hot, silky cream mixture to a large bowl. Stir in the shredded chicken, three-quarters of the Colby and cheddar cheese (save the rest for topping), and the sliced green onions. Mix until everything is evenly coated and combined.
Assemble: Scrape the mixture into a 6-cup (1.5L) casserole dish, spreading it out evenly. Sprinkle the remaining cheese over the top in an even layer.
Bake: Place the dish in the oven and bake for 20 minutes, until the dip is bubbly around the edges and the cheese on top is melted and starting to turn golden. If you want more browned, crispy spots, switch on the broiler for the last 2 to 3 minutes, but watch it closely so it doesn't burn.
Garnish and serve: Pull the dish out of the oven and let it cool for a minute or two. Sprinkle the reserved green onions over the top for a fresh pop of color. Serve warm with corn chips, crackers, or celery sticks for dipping.
Ingredient Substitutions
Greek yogurt instead of sour cream: Swap in full-fat Greek yogurt for a tangier, slightly healthier ranch base. The texture stays creamy and thick.
Store-bought ranch: If you're short on time, use 1 cup of your favorite ranch dressing instead of making it from scratch. Just know the flavor won't be quite as fresh.
Canned chicken: Use two 12.5-ounce cans of chicken, drained and shredded, if you don't have rotisserie or cooked chicken on hand. It works in a pinch.
Different hot sauce: Try Cholula or Tabasco if you prefer a different heat profile. Just adjust the amount based on how spicy you like it.
Dairy-free cream cheese: Use a plant-based cream cheese if you're avoiding dairy. The texture will be slightly different but still delicious.
Monterey Jack or mozzarella: Swap in these cheeses if you don't have Colby. Mozzarella will make it stretchier, while Monterey Jack keeps it mild and creamy.
Equipment
Oven: For baking the dip until it's bubbly and golden.
6-cup (1.5L) casserole dish: The perfect size for this recipe. A 9x9 inch baking dish works too.
Medium saucepan: For gently melting the cream cheese into the ranch base.
Mixing bowls: You'll need at least two, one for the ranch and one for combining everything.
Knife and chopping board: For mincing the parsley, dill, and slicing the green onions.
Measuring cups and spoons: Accurate measurements make sure the flavors balance perfectly.
Storage and Reheating Tips
Refrigerator: Store leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day.
Freezer: You can freeze this dip before or after baking. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the fridge before baking or reheating.
Reheating: Warm leftover dip in a 180°C (350°F) oven for 15 to 20 minutes, covered with foil, until heated through. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through.
Make-ahead option: Assemble the entire dip up to 24 hours in advance, cover it tightly, and keep it in the fridge. When you're ready to serve, just bake it as directed, adding a few extra minutes if it's going in cold.
Serving Suggestions
Classic celery sticks: The cool, crisp crunch of celery balances the heat and richness perfectly. It's traditional with buffalo chicken dip for a reason.
Toasted baguette slices: Slice a baguette, brush with olive oil, and toast until golden. The crunch holds up well to the thick, creamy dip.
Tortilla chips: Sturdy corn chips or even pita chips give you a satisfying scoop every time.
Carrot and bell pepper strips: Add some color and freshness to your spread. The sweetness of the veggies plays nicely with the tangy buffalo chicken dip flavor.
Expert Tips
Let the ranch rest: Giving the ranch 10 minutes to sit before heating it helps the dried herbs hydrate and the flavors marry. Don't skip this step.
Cut cream cheese into cubes: Smaller pieces melt faster and more evenly, so you won't have lumps in your sauce.
Don't overbake: The dip is done when it's bubbly and the cheese is melted. Overbaking can make it dry and oily.
Use rotisserie chicken: It's already seasoned and moist, which adds extra flavor. Plus, it saves you a ton of time.
Adjust the heat: Taste the mixture before baking. If you want it spicier, add a few dashes of cayenne. If it's too hot, stir in an extra spoonful or two of ranch or sour cream.
Serve it warm: This dip is best enjoyed right out of the oven when the cheese is melty and gooey. If it sits too long, it can thicken up, just give it a quick stir before serving
FAQ
What are the ingredients for buffalo chicken dip?
You'll need shredded chicken, cream cheese, hot sauce (Frank's is traditional), ranch dressing, Colby and cheddar cheese, green onions, and black pepper. For the homemade ranch, use mayo, sour cream, buttermilk, fresh herbs, and a few seasonings. It's simpler than it sounds, and the homemade ranch really makes it shine.
Why is buffalo chicken dip called buffalo?
It's named after buffalo chicken dip, New York, where buffalo wings were invented. The dip mimics the classic tangy, spicy flavor of buffalo wings using the same sauce (usually Frank's Red Hot) and is often served with celery, just like the wings. It's basically all the best parts of buffalo wings in dip form.
How long can buffalo chicken dip sit out?
Buffalo chicken dip should not sit out at room temperature for more than 2 hours. After that, bacteria can start to grow. If it's a hot day or your kitchen is warm, cut that time down to 1 hour. Keep it warm in a slow cooker if you're serving it for a long party.
How to use buffalo chicken dip?
Serve it warm with celery sticks, corn chips, crackers, or toasted bread. You can also spread it on sandwiches, stuff it into chicken breasts, or use it as a topping for baked potatoes. Some people even toss it with pasta for a creamy buffalo chicken mac and cheese. Get creative, it's versatile.
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Pairing
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Buffalo Chicken Dip
Ingredients
Method
- Preheat oven to 350°F (180°C). prep
- Preheat oven
- Make ranch dressing base: In a bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Let the flavors develop for 10 minutes. prep
- Simmer on stove: Transfer the ranch mixture to a saucepan over medium-low heat. Add cream cheese, hot sauce, and pepper. Stir constantly until the cream cheese melts and the mixture becomes smooth.
- Mix: Transfer the hot mixture into a large bowl. Add shredded chicken, ¾ of the colby and cheddar cheeses, and green onions. Stir everything together until fully combined.
- Transfer the mixture into a 6-cup (1.5L) casserole dish. Top with the remaining cheese.
- Bake for 20 minutes or until the dip is bubbly and golden. If you want extra brown spots, turn on the broiler for the last 2–3 minutes.
- Garnish with extra green onions and serve with your choice of chips, crackers, or veggie sticks (especially celery).
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