The Absolute Best Buffalo Chicken Dip Recipe

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There are some key things that are needed to make the perfect buffalo chicken dip, lots of cheese, creaminess and just the right amount of hot sauce. Of course, we may disagree on what the correct amount of heat is, but we will definitely agree on adding lots of melty cheese.

Now let’s get right to the good stuff…

how to make buffalo chicken dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

3 cups shredded chicken
8oz package cream cheese-softened
1 cup sour cream
½ cup Ranch dressing
2 cups shredded Cheddar cheese (divided)
¾ cup Frank’s hot sauce
salt & pepper to taste

ingredient information:

Shredded chicken: See below for how we made our shredded chicken using a crockpot to cook skinless chicken breasts. You can also shred a precooked rotisserie chicken or even use canned chicken (though I don’t recommend it for best results).
Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
Cheddar cheese: There’s a reason why cheddar cheese is so popular…it’s freakin’ delicious! Choose your level of sharpness for this recipe. You can buy pre-shredded, but grating it yourself is really the way to go. It will combine with the other ingredients better and has a better flavor since it doesn’t include anti-caking agents.
Ranch dressing: Make your own or simply used your favorite bottled Ranch.
Frank’s hot sauce: This brand of hot sauce never disappoints, but you can replace it with your favorite brand of hot sauce.

instructions:

Stick around to the end, and I’ll tell you our favorite technique for preparing shredding chicken.

Preheat the oven to 375 degrees.
In a bowl, place the shredded chicken, soften cream cheese, ranch dressing, sour cream, 1 cup shredded Cheddar cheese, hot sauce and salt & pepper to taste. Mix together well.
Grease or spray the inside of a 2 qt. baking dish and then spread the chicken mixture in the bottom.
Spread on top the remaining Cheddar cheese.
Place in oven and bake for 25 to 30 minutes until cheese is melted and bubbly.

my recipe tips

Blue cheese dilemma: I love blue cheese and highly recommend sprinkling some blue cheese crumbles on top of this already delicious dip. However, not everyone feels that way about blue cheese. So, I rarely add it to this dip whenever serving it to guests. You could opt to put some crumbles on the side for people to enjoy as they like.
Spice it up: Not everyone likes the same heat level. For this dip, I’ve found that 3/4 cup of hot sauce is my perfect amount, but you may choose to use a little more or less. Don’t add more than 1/4 cup more at a time before tasting to see how hot it is.
Why Frank’s?: I choose to use Frank’s red hot because it has a bit of a tang to it also, but you should use whatever hot sauce is your favorite.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious buffalo chicken dip, but our favorite is some toasted crusty garlic bread. I have the perfect recipe that you can check out HERE. You can also just use chunks of rustic bread, crackers, store made toasties, bagel chips or tortilla chips. If you want a healthier version, use celery sticks or baby carrots.

Create even more dips based on chicken wing flavors. You might want to try our BBQ chicken dip or the viral Parmesan garlic wing dip. Pair these savory dips with some sweet banana split dip, and you’ve got a party on your hands.

the best and easiest shredded chicken

We use a lot of shredded chicken in our house for various recipes throughout the week. So, I cook it all in one batch in the crockpot. Just trim the fat and cartilage off boneless and skinless chicken breasts and toss them in the crockpot. Add a pinch of salt and cook on high for approximately 6 hours. The chicken practically falls apart. Just use a couple of forks to shred it. Place in a covered container in the fridge until you’re ready to use it.

I’m told by friends that this also works well with an Instapot. Of course, the cook time would be less. If you’re a person who loves their gadgets, check out this gizmo that shreds the chicken for you. It makes the process even faster.

recipe notes

Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture.
Dip prep: You can prepare this dip ahead of time. Though I would hold off on baking it until just before serving for best results. If you are baking it straight from the fridge, add about 5 to 10 minutes to the bake time.
Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt. If just taking an individual serving, I use the microwave and add a bit of butter.