Buffalo Chicken Dip
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Upgrade your game day spread with this creamy, spicy Buffalo Chicken Dip—all the bold, tangy flavor of classic Buffalo wings, minus the mess. A guaranteed crowd-pleaser!
Buffalo chicken dip is essentially a deconstructed version of Buffalo wings, combining all the quintessential flavors—hot sauce, chicken, blue cheese, and ranch dressing—into a single, easily shareable dish. This version from my friend Stacy is more “from-scratch” than the multitude of recipes out there, yet you can still effortlessly throw together in 15 minutes (excluding baking time). This makes it an ideal choice for football parties, as it can be assembled up to a day ahead, refrigerated, and baked just in time for the game.
Serve the dip warm from the oven with tortilla chips, celery sticks, or carrot sticks, and watch it disappear as quickly as it came together!
Table of Contents
“Excellent and I’m a Buffalo gal.”
What You’ll Need To Make Buffalo Chicken Dip
- Cream cheese: Provides creaminess and a rich base for the dip.
- Mayonnaise: Adds a creamy and tangy element to the dip. Use a high-quality brand, like Hellmann’s or Duke’s — it makes a huge difference.
- Frank’s RedHot Original Cayenne Pepper Sauce: Gives the dip its signature spicy kick and Buffalo flavor.
- Garlic and Scallions: Infuse the dip with savory and aromatic notes.
- Shredded Chicken: Adds the main protein component and contributes to the Buffalo chicken flavor.
- Shredded Pepper Jack cheese: Provides a creamy, melty texture and an extra layer of spiciness.
- Crumbled Blue Cheese: Offers a tangy and sharp flavor, perfect for those who enjoy the classic Buffalo wing combination. Leave it out if you’re not a blue cheese fan!
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by warming the cream cheese in the microwave until softened, about 45 seconds. Whisk until smooth, then add the mayonnaise, hot sauce, and garlic.
Whisk until combined.
Add the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions.
Mix well.
Transfer the mixture into a 1-1/2-qt baking dish.
Sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.
Bake the dip for about 20 minutes, until bubbling. Then broil until lightly browned on top.
Let the dip stand for 5 minutes, then sprinkle with scallions and serve with tortilla chips and celery sticks.
Frequently Asked Questions
Absolutely! This dip is perfect for preparing in advance. Simply assemble the dip according to the recipe, cover it, and store it in the refrigerator up to a day ahead. When you’re ready to serve, remove it from the fridge about 30 minutes before baking to bring it closer to room temperature, then bake as directed. Or just allow a few extra minutes in the oven if baking from cold.
Yes, you can easily can adjust the heat to suit your taste. For a milder dip, reduce the amount of hot sauce or choose a milder sauce variety. Conversely, if you’re after a spicier kick, increase the hot sauce or add a pinch of cayenne pepper. You can also serve additional hot sauce on the side, allowing guests to customize their own spice level.
Yes, the blue cheese is 100% optional. The dip will still be delicious without it.
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Buffalo Chicken Dip
Upgrade your game day spread with this creamy, spicy Buffalo Chicken Dip—all the bold, tangy flavor of classic Buffalo wings, minus the mess. A guaranteed crowd-pleaser!
Ingredients
- 8 ounces cream cheese
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- ½ cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce
- 1 large garlic clove, minced
- 2 cups shredded cooked chicken, from 1 rotisserie chicken
- 2 cups shredded Pepper Jack cheese, divided
- ½ cup crumbled blue cheese, divided (optional)
- ¼ cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish
- Tortilla chips, carrots, and celery sticks, for serving
Instructions
- Preheat the oven to 375°F.
- In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese (if using), and the scallions. Transfer the mixture into a 1½ quart baking dish and sprinkle the remaining ½ cup of pepper jack and 2 tablespoons of blue cheese over top.
- Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips, carrots, and celery sticks.
- Make-Ahead Instructions: The dip can be prepared and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking from cold.
Nutrition Information
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- Per serving (8 servings)
- Serving size: About 2/3 cup
- Calories: 381
- Fat: 35 g
- Saturated fat: 12 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 15 g
- Sodium: 757 mg
- Cholesterol: 88 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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LOVE, LOVE, LOVE your blog. I can finally cook with your help. We have become vegetarian for a variety of reasons. Any recommendations? Substitute cannellini beans?
Hi Jane, So happy you’re enjoying the site! I think cannellini beans would be perfect.
Jane, did you make this with Cannelloni beans, and if so, how did it turn out? My daughter-in-law eats vegan, and I would love to make this for her.
I saw this and immediately stopped what i was doing to make it since I had all the ingredients. I don’t often DEAC- drop everything and cook haha. spactacular!
Sounds great… does it need to be served warm? How would it hold up at room temp or even re-heated? Also, what else besides chips could it be served with? Thanks.
Hi Rita, it’s best served warm and it’s fine to reheat it. You could serve it spread on crackers or with celery sticks for dipping.
Yuum! This looks so delish can’t wait to try it. Haven’t heard of this in Oz, but sure it will go down a treat. Might just change the blue cheese for some goats chevre, but otherwise…
Where is ingredient list for Buffalo chicken dish? I’m from Buffalo so I’m anxious to try this!
Hi Judy, Just scroll a bit further down the page the see the ingredient list and full instructions. You can also just click on the “Recipe” button that shows up immediately under the recipe title. Hope you enjoy it!
This recipe is another of your “keepers”, Jenn!! My family had just turned their noses up at my original supper plans when my phone rang, signalling the arrival of your latest newsletter. Once again, you saved me! I had most of the ingredients and the others were easy to get. We’re also not blue cheese fans, so I used a spicey herb cream cheese instead. I served it with the chips, but my husband put it on some leftover pasta we had and fell in love! Served with a light salad it was a perfect meal.
(By the way, I did the grilling in my oven and that worked just fine.)
This looks wonderful and like a gooey bowl of Fall comfort. Could some 2% Greek yogurt be substituted for some or all of the mayo? Thank you for the wonderful recipes.
Greek yogurt or sour cream will make the dip a little too tangy (I’ve tried it). Low fat mayo would be a better alternative.
Mayonnaise doesn’t like me. Suggestions for alternative? Extra cream cheese?
Love Buffalo anything!!
Hi Laura, Ranch or blue cheese dressing would be best — although those are both made with mayo 🙂 More cream cheese would work too. Enjoy!
This looks sooo good About how large (much) is one serving if based on 8 servings?
Hi Danielle, It’s about 2/3 cup — sorry about that, I’ve updated the nutritional data.
Yum!! Love buffalo chicken dip and have always wanted to make it but for no good reason, never have. But…I’m not a blue cheese (or feta or goat cheese) fan. Can you suggest another cheese that would work? The default is probably cheddar, right?
p.s. We just bought a house and are moving from an apartment building and I can’t wait to finally be able to try some of your grilling recipes! Haven’t been able to as we were not allowed to have a grill.
Hi Melissa, It’s perfectly fine to just omit the blue cheese. I’ve made it without and it’s delicious either way. Congrats on the house!