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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Comments
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Hi Jenn, Is it possible to make this in advance and then bake right before guests come over?
Sure Ann, I think that would work. Hope everyone enjoys!
Turned out so discusting was really looking forward to this and all the ingredients looked nice. But would definitely not make again a total waste of ingredients.
I made it for our family Thanksgiving dinner.My husband is not big fun of blue cheese so I use feta instead .Everybody just loved it. Thank you for great recipe! I will make it again soon!
I didn’t think I had a mayo aversion but maybe I do. All I ended up tasting was mayo. I added more wing sauce to try and balance it out which sort of helped. If I make again (because I think the rest of the recipe+concept is tasty) I would use sour cream or just all cream cheese and entirely omit the mayo. ALSO, I don’t like blue cheese so had omitted that (which recipe said was OK).
This is the only recipe I’ve made of Jenn’s that I did not love. It tasted way too vinegary for our tastes. Maybe next time I will cut back on the wing sauce.
I used Stacy’s Simply Naked Pita Chips and all the girls LOVED it! Thanks for the great recipes!!
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I just made this for my daughter’s bridal shower. It was delicious and got eaten right up! The thing is, I didn’t even try the recipe before I decided to make it for company. That’s how much I trust your recipes. They are ALWAYS great. Thanks so much!
very tasty, but way too salty. this is frustrating to me because there’s no easy way to reduce the salt. so, I served it with celery & carrot stix. can’t imagine serving it with chips.
Happyhoff — Try leaving out the blue cheese…that should help.
Although we found this a bit too salty (our salt taste buds are pretty sensitive), we could not stop eating it! Its really really good and I will definitely make it agin! Although there is no added salt, is there any way to cut back on it? Less cheese maybe?
Glad you enjoyed it! As you mentioned, it’s hard to reduce the salt b/c there’s no salt added, but I would try omitting the blue cheese and serve with unsalted chips or a baguette.