This quick and easy recipe uses rotisserie chicken for ease, your choice of ranch or blue cheese dressing, and Pepper Jack for an extra kick of heat. It’s the best buffalo chicken dip I’ve ever eaten, and I bust it out for tailgates and holiday parties whenever possible!
This recipe is sponsored by Kettle Brand Chips
This Buffalo Chicken Dip Is a Winner on Game Days
I’m a huge fan of buffalo chicken anything, and I’ve got the recipes to boot. I’ve got crispy baked buffalo chicken breasts and buffalo chicken meatballs, just to name a few).
When it comes to appetizers, everyone loves the flavor of buffalo wings or drumsticks with their hot and spicy, tangy, vinegar-punched chicken wing sauce. They’re pretty much mandatory at any football game watch party, but become an even easier appetizer to serve when you convert them to a sublimely creamy, cheesy buffalo chicken dip.
It’s enough to make the crowd go wild, and even if your team isn’t winning, this dip sure is.
Enjoy!
Heidi’s Tips for Recipe Success
Bring the cream cheese to room temperature. This makes it easy to mash with a fork and make creamy with the buffalo sauce and dressing. If you forgot to set out your cream cheese ahead of time, cut it into small cubes to help it soften quicker.
Use freshly cooked chicken rather than canned for the best texture. Canned chicken tends to be too soft and disappears into the cream cheese mixture. Instead, use a rotisserie chicken or meal prepped baked chicken breast to save time without compromising on flavor.
Shred the chicken into small pieces so it doesn’t overpower the dip. Tasters still get that chicken bite, don’t worry.
The 7 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Cream cheese — For the perfect creamy consistency and thickness of the dip
- Shredded rotisserie chicken — You can use this homemade recipe, or use a store-bought rotisserie chicken, but please do not use canned chicken.
- Pepper jack cheese — Makes this dip super cheesy and even spicier.
- Buffalo wing sauce — I like Frank’s Red Hot.
- Ranch or blue cheese dressing — Feel free to use store-bought, or click the links provided for easy scratch versions.
- Green onion/scallions — For color and freshness.
- Blue cheese crumbles — For that classic buffalo chicken flavor.
How to Make Buffalo Chicken Dip in the Oven
- Make the dip base. In a bowl, mash together the cream cheese and buffalo sauce.
- Fold in the chicken and cheese. Add the shredded chicken, all but ½ cup of the Pepper Jack, and half of the green onions.
- Bake until bubbly. Turn the dip into a 1-quart baking dish, then bake until golden on top and bubbling around the edges.
Heidi’s Tip: For another layer of spunky flavor, top the white shredded cheese with a few crumbles of blue cheese to replicate that blue cheese dressing buffalo chicken wings are usually dipped into.
What to Serve with Buffalo Chicken Dip
A quintessential dip deserves the king of chips that are strong enough to wedge through this tempting display of dippable baked cheese. Kettle Brand potato chips stick to basic ingredients with potatoes cooked in batches in an oil-filled kettle instead of on a conveyor belt. Kettle cooking adds extra crispness, crunch, and maximum flavor.
In addition to Kettle Brand chips, you could also serve this buffalo chicken dip with any of the following:
- Celery sticks and carrot sticks
- Crackers
- Tortilla chips
- Baguette slices
FAQs
You can substitute the cream cheese in this dip for mayonnaise or sour cream, but it won’t be as thick or cheesy.
Yes! The ingredient ratios will be slightly different, so I suggest following my Crockpot buffalo chicken dip recipe instead.
I love keeping this buffalo chicken dip duper simple and use a blend of cream cheese (for creaminess) and Pepper Jack (for a spicy cheese pull).
You can use any creamy, meltable cheese though, such as:
Pepper jack cheese
Monterey jack
Provolone
Mozzarella
Fontina
Cheddar cheese
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Buffalo Chicken Dip Recipe
Ingredients
- 8 ounces cream cheese , softened to room temperature
- ⅓ cup buffalo sauce
- ¼ cup ranch or blue cheese dressing
- 2 cups shredded rotisserie chicken (6 ounces), ½ cup reserved
- 2 cups shredded pepper jack cheese (6 ounces)
- 2 green onions , minced and divided
- 2 tablespoons blue cheese crumbles
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, mash the cream cheese with a fork then mix with the buffalo sauce and dressing until smooth. Mix in the shredded chicken and 1 ½ cup cheese and half of the green onion. Transfer to a 1-quart baking dish, top with the remaining shredded cheese, and top with the crumbled blue cheese.
- Bake for 20-25 minutes or until bubbly. Serve hot with your favorite flavor of Kettle Brand potato chips.
Notes
Nutrition
Storing, Freezing, and Reheating
To store: Leftovers will last in the fridge, stored in an airtight container or covered with plastic wrap, for 4-5 days, making it a great option to assemble and make ahead, then bake later when you’re ready to serve.
To reheat: Remove it from the refrigerator 30 minutes before baking, preheat the oven to 325°F, and bake until bubbly and warmed through, about 20-30 minutes.
To freeze: Prepare it but don’t bake it before freezing. To freeze, scoop the dip into a freezer-safe container or gallon freezer bag and freeze for 1 to 3 months.
To cook in the oven from frozen: Thaw the cheese dip in the refrigerator, cover with a lid or foil, and bake in an oven save container at 350°F for 20 minutes.
More Baked Dips to Sink Your Chip Into
More Buffalo Chicken-Inspired Recipes
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This post is sponsored by Kettle Brand Chips. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Emily
Couldn’t find Jack cheese so swapped in smoked Gouda–so yummy!
Ashley @ Foodie Crush
That sounds amazing!