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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So, so good! If I’d been alone vs at a party, I would have been tempted to eat half the pan.
The only thing I changed was to use Colby jack vs pepper jack. The grocery store only had the giant bottles of Frank’s, which means I have to make this many more times — probably at least once more this week. Thank you!
Would Costco canned chicken work ok as a substitute for the rotisserie chicken.
Hi Marina, I’ve never tried the Costco canned chicken, so I can’t say for sure. If you use it, I would take a look at how much sodium it contains, and make adjustments to the dip if necessary so it’s not too salty.
I didn’t find it too salty using the canned chicken but I rinsed it really well. I did find it to be quite oily and I’m not sure why, I did use store brand buffalo sauce as well as store brand cream cheese and mayo perhaps that is where the oil came from. I will try it again as I loved the flavour of the dip.
I made this tonight for Super Bowl tomorrow. My family couldn’t wait. 🙂 This dip is a keeper! I used 1/3 c. of Sriracha sauce instead of the other hot sauce but that was the only change. Thanks, great recipe.
I’d love to prepare this dish for a Super Bowl party I’m attending, but I’m working from 10AM-6PM. Do you think if I bake this dish before work that it’ll be good by 7PM when I arrive at the party?
Hi Britney, you could make this ahead and refrigerate, and then reheat it when you’re ready to serve. Hope everyone enjoys!
I will be making this again to share with our guests for the superbowl because it is a tried and trusted recipe, so so good! Practically an indulgent go-to in my house now: we not only use it as a dip, but also use it as a stuffed shells filler.
My family is absolutely addicted to this dip. Thank you for another excellent recipe!
I made this over the weekend, subbed the blue cheese with sharp cheddar, it was fantastic, perfect balance of spice with the acidity of the cream cheese, oh my yum!!!!
All football season, we have cheered for the Clemson Tigers and eaten this buffalo chicken dip while watching the games. It is addictive and a big hit with everyone who tries it. Jen, I do not think you could make a bad recipe if you tried, you have made me a happy cook.
This recipe was simple to make and everyone loved it. The guys added jalapenos on top of theirs. I even made it with leftover turkey for the after Thanksgiving football party.
My sons love anything “buffalo chicken”, so we have experimented with many different recipes. I love the addition of scallions in this recipe and the amount of cheese. I decrease the amount of mayonnaise by 1/3 – 1/2, for personal preference. I have also substituted mayonnaise with blue cheese dressing, as we really like that flavor. I have made this in large quantities (triple recipe!) and frozen in a bunch of those microwave/oven-safe small casserole dishes for my sons in college. Their popularity increases exponentially when they have this dip around. 🙂