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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what is the 1.5 qt baking dish you used for the buffalo dip
Hi Carole, that baking dish comes from Sur La Table. (It comes in a variety of sizes.)
Can this recipe be assembled the day before?
Thank you, and Merry Christmas to you and your family!
Sure, Kathleen – it’s fine to assemble ahead. Happy Holidays!❤️
We are enjoying your recipes so much!! but… we don’t like Frank’s red hot sauce. Can you recommend a different brand to use.
Loving your recipes
Sue
Two brands that come to mind are Cholula and Tabasco, but any hot sauce you like should work here. Hope you enjoy!
I use Sweet Baby Ray’s Buffalo Wing Sauce and my family loves it!
I made this last night for a party, and everyone liked it. Beware, – this recipe is for a 1.5 quart pan. The picture shows a pan that looks like my 13×9, so I just had it in my head that’s what I would use. It was really thin, but still tasted good. It would be nice if you always use the pan size options, instead of volume size. My husband and I love your recipes. They always turn out great!
Hi Jackie, Glad you enjoyed this! The pan that I use is actually a 1.5-quart pan but can understand how it may look a little larger. And you make a great point about the lack of dimensions, but unfortunately, with a 1.5-quart dish, there aren’t really any exact dimensions as most of them are oval. I just added a note to the recipe to make people aware of this. 🙂
This has been a big hit every time I’ve made it. I’ve been asked for the recipe 3 times as well. I’d like to make this for a party I’m attending in 4 days, but will be out of town until the day of the event. Can I make it ahead and keep it refrigerated (or freeze) and then cook it the day of the event?
Glad you like this, Julie! I don’t feel confident that this would freeze well due to all the dairy it contains and I’d be a little concerned about making it 4 days ahead of time. Sorry!
Just found your blog, and I’m loving everything! Question: Can I substitute ranch for the blue cheese?
Hi Jen, Glad you’re enjoyed the recipes! I would just omit the blue cheese here. No need to add ranch instead. Hope you like this one as well. 🙂
What would you recommend as a side dish(es)?
Hi Ezequiel, I’ve never thought of sides for this as I’ve always viewed it more as an appetizer! That said, I think this would pair beautifully with cornbread muffins and a simple green salad or fruit salad like this one. Hope that helps!
Everything was perfect! Thank you so much for not only sharing your talents with us but also helping whenever we have questions. May today be better than yesterday everyday Chef!
🙂
Big hit on Fathers Day. My family loved this dip. It’s easy to make using rotisserie chicken.
Jenn, The buffalo dip is wonderful! Have made it twice. None of us are blue cheese fans, but I sneak it in and it absolutely works! Thanks, Rae
This dip was simple to make and awesome to eat 😉
Made a double recipe for a small SuperBowl gathering. Ended up being a smaller crowd than anticipated, but my bowl was wiped out! Used cut celery & and sliced green and red bell peppers as dipping utensils for the Keto crazy crowd.
I am planning to make this for a superbowl gathering tomorrow. Can I make this without the hot sauce? My husband has tremendous sensitivity to spiciness–any flavor to substitute? Thank you Jenn–SANDY
Hi Sandy, Unfortunately, I can’t think of any good substitute that wouldn’t have heat. It’s really what gives the dish flavor. So sorry!