Buffalo Chicken Dip

Buffalo chicken dip is SO delicious~the perfect tailgate or party food. It won’t last long; everyone loves it!

buffalo chicken dip

I made this buffalo chicken dip recently for a tailgate. It makes a huge amount, so I had enough left over to serve at my small group the next night. There wasn’t a bite left! Folks who like buffalo wings can’t get enough of this dip; it is so yummy!

Make no mistake; this buffalo chicken dip has kick. On the heat meter, I’d rate it an 8 on a scale of 1-10. If you like hot & spicy like I do, you’ll love this dip. If you prefer milder, just reduce the amount of buffalo sauce from 1 cup to 3/4 cup (or adjust to taste).

Some buffalo chicken dip recipes call for canned chicken. With all due respect, please noooooo! The  extra time it takes to bake or skillet cook a few breasts or tenderloins will make this dip SO much better. If you simply don’t have time to cook chicken from scratch, a half pound of Boar’s Head deli chicken would work beautifully. I suggest getting it “shaved until falling apart,”  so that it would stir easily into the dip.

Make ahead: Cook the chicken up to a day ahead, or prepare the whole recipe (but don’t bake), and keep in the fridge up to a day ahead. When ready to serve, remove from fridge and bake.

I always put celery sticks out with this dip for those who are trying to be somewhat healthy, and it is great with celery. Our favorite salty dipper is Tostitoes scoops.

If you make this, please let me know how it turns out. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Buffalo Chicken Dip

Spicy, cheesy, buffalo chicken dip will ignite your taste buds. Folks can't get enough!

1 hr

25 min

1 hr, 25

Save RecipeSave Recipe


  • 2 cups cooked chicken, finely chopped or lightly pulsed in food processor
  • 2 (8 ounce) package cream cheese, softened
  • 1 cup Ranch dressing
  • 1 cup Buffalo wing sauce (I use Frank's)
  • 1 package (7.5 oz) Sargento Shredded 4 State Cheddar Cheese
  • blue cheese crumbles (optional)


  • Preheat oven to 350 degrees.
  • With handheld mixer, blend cream cheese & ranch dressing until smooth.
  • In medium bowl, stir chicken and hot sauce until well blended.
  • Pour cream cheese/ranch mixture over chicken mixture; mix well.
  • Add shredded cheddar; stir until well blended.
  • Spread into a greased, shallow dish (quiche pan or baking dish).
  • Bake 25-30 minutes until beginning to bubbly at the edges.
  • Serve with celery and corn chips, tortilla chips, or Wheat Thins.