Hot Cheesy Buffalo Chicken Dip

My neighbor knocked on my door holding a casserole dish still warm from her oven, steam curling off the edges. She said nothing, just grinned and handed it over with a bag of tortilla chips. One bite and I understood why she didn't need words. The tang of buffalo sauce, the pull of melted cheese, the way the chicken practically dissolved on my tongue, it was everything a dip should be and nothing I expected from something so simple. I texted her twenty minutes later asking for the recipe, and she replied with a shrug emoji and "just winged it."

I brought this to a birthday party once, skeptical it would hold up next to catered platters and fancy charcuterie boards. Within fifteen minutes, a small crowd had formed around my dish, double dipping shamelessly and debating whether celery or chips were the superior vehicle. Someone's teenage son, who reportedly ate nothing but pizza, loaded up a plate and went back three times. By the end of the night, I was scraping browned cheese off the edges while five people asked me to send them the recipe.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, tender and already seasoned, saving you from poaching or roasting when you just want to get this into the oven.
• Cream cheese, softened: Let it sit on the counter for at least thirty minutes or you'll be wrestling with cold chunks that refuse to blend smoothly into the sauce.
• Ranch dressing: This adds a cool, herby backbone that tempers the buffalo heat and makes the dip feel less one note.
• Blue cheese dressing: Optional but worth it if you like that funky, sharp bite, though swapping it all for ranch keeps things crowd friendly.
• Shredded cheddar cheese: The meltier the better, go for a block you shred yourself if you want that gooey, stretchy top layer.
• Crumbled blue cheese: Little pockets of tang that surprise you mid bite, but feel free to skip if blue cheese isn't your thing.
• Buffalo hot sauce: Franks RedHot is the classic for a reason, it's vinegary and bright without overwhelming the other flavors.
• Chopped green onions: A fresh, sharp garnish that cuts through all that richness and makes the dish look like you tried.

Instructions

Preheat your oven:

Set it to 180°C (350°F) and let it fully heat while you mix everything together. A properly hot oven ensures the top gets golden and bubbly instead of just warm and sad.

Blend the creamy base:

In a large bowl, combine the softened cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until it's completely smooth and no lumps remain. This is where all the magic starts, so take your time.

Fold in the chicken and half the cheese:

Stir the shredded chicken, half the cheddar, and half the blue cheese into the creamy mixture until every shred is coated. It should look thick, almost too thick, but trust the process.

Spread into the baking dish:

Scrape the mixture into a 1 liter baking dish and smooth the top with a spatula. Even coverage means even melting, which means no one fights over the cheesy corner.

Top with remaining cheese:

Sprinkle the rest of the cheddar and blue cheese over the surface, letting it blanket the dip completely. This layer will crisp and brown and become the best part.

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, watching for the edges to bubble and the top to turn golden. Your kitchen will smell like a sports bar in the best possible way.

Cool and garnish:

Let it rest for five minutes so you don't burn the roof of your mouth, then scatter chopped green onions on top. Serve it hot with chips, celery, or anything sturdy enough to scoop.

Save to Pinterest

My husband, who claims he doesn't like spicy food, ate half this dish by himself during a playoff game and didn't realize it until I pointed at the empty baking dish. He looked genuinely surprised, then shrugged and said maybe buffalo sauce didn't count. I didn't argue, I just made it again the following Sunday and watched him do the exact same thing.

Adjusting the Heat Level

If you're serving this to a mixed crowd, start with a little less buffalo sauce and set out extra on the side for the brave ones. I learned this after watching my friend's mom politely nibble one chip and then drink an entire glass of water without saying a word. A pinch of cayenne pepper amps things up for heat seekers, while a spoonful of sour cream stirred into the base cools it down without losing flavor. The beauty of this dip is that you can dial it exactly where you need it.

Choosing Your Dippers

Tortilla chips are the obvious choice, but celery sticks add a satisfying crunch and make you feel slightly virtuous despite eating a pound of cheese. Carrot sticks work too, and I once served this with toasted baguette slices at a dinner party where it definitely did not belong, yet everyone devoured it anyway. Pita chips, crackers, even bell pepper strips, anything sturdy enough to hold its shape under the weight of a generous scoop will do the job.

Make Ahead and Storage Tips

You can assemble this dip a full day ahead, cover it tightly, and keep it in the fridge until you're ready to bake. Just add an extra five minutes to the baking time since it'll be starting cold. Leftovers keep for up to three days in an airtight container, and they reheat beautifully in the microwave or a low oven.

• Stir the dip before reheating so the oils reincorporate and it doesn't look separated.
• If it seems too thick after a day in the fridge, whisk in a tablespoon of milk or ranch to loosen it back up.
• Freeze individual portions in small containers for emergency snack attacks, they thaw and reheat like magic.

Save to Pinterest

This dip has pulled me out of more last minute hosting panics than I can count, and it never lets me down. Make it once and it'll become the thing people ask you to bring every single time.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, you can assemble the dip up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve. Add 5-10 minutes to the baking time if starting from cold.

→ What can I use instead of blue cheese?

Simply use all ranch dressing instead of blue cheese dressing, and omit the crumbled blue cheese. You can also substitute additional cheddar or try monterey jack cheese for a milder flavor.

→ How do I store leftover buffalo chicken dip?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 15 minutes or microwave in 30-second intervals until heated through.

→ Can I use canned chicken for this dip?

Yes, canned chicken works well. Drain it thoroughly and shred before mixing. Rotisserie chicken is another convenient option that adds extra flavor.

→ What should I serve with buffalo chicken dip?

Tortilla chips, celery sticks, and carrot sticks are classic options. You can also serve with crackers, pita chips, pretzel bites, or toasted baguette slices.

→ How can I make this dip spicier?

Add cayenne pepper, extra buffalo sauce, diced jalapeños, or a few dashes of your favorite hot sauce. You can also use a hotter variety of buffalo sauce as the base.