Joyful.

Buffalo Chicken Dip

By Martis Guleryan Updated

In short: Stir softened cream cheese with buffalo hot sauce and ranch, fold in 2 cups cooked shredded chicken and cheddar, then bake at 350°F for 20–25 minutes until bubbly and 165°F in the center. About 35 minutes total. Serves 8.

  • 35 min
  • 8 servings
  • Easy
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Bubbling buffalo chicken dip with melted cheddar and green onions in a cast-iron skillet surrounded by tortilla chips and celery sticks
Illustrative AI-generated photo.

Why you’ll love this recipe

Buffalo chicken dip has all the flavor of wings without the frying or the mess. Cream cheese and ranch mellow the vinegary hot sauce, and a layer of cheddar melts into a bubbling top that is made for scooping.

  • Uses leftover or rotisserie chicken.
  • One skillet, mixed and baked in about 35 minutes.
  • Easy to make ahead for parties.

Keeping a hot dip safe on game day

Because this dip contains chicken and dairy, treat it like any other cooked dish. Bake it until the center reaches 165°F (74°C), and when you reheat leftovers, bring them back to 165°F too. On the buffet, hot food should stay hot. A small slow cooker on the WARM setting keeps the dip warm through a long game; otherwise set it out for no more than 2 hours, then refrigerate or discard what is left.

Ingredient substitutions

Instead ofYou can use
Cooked chickenTwo 12.5-ounce cans of chicken breast, drained well and flaked.
Ranch dressing½ cup sour cream plus ½ teaspoon each of garlic powder and dried dill.
CheddarMonterey Jack, mozzarella or ½ cup crumbled blue cheese mixed with 1 cup mozzarella.
A tortilla chip scooping creamy buffalo chicken dip from a hot skillet

Buffalo Chicken Dip

Prep
10 min
Cook
25 min
Total
35 min

Ingredients

Servings
8 servings

Dip

To serve

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven

    Heat the oven to 350°F (175°C).

  2. Step 2: Mix the base

    In a large bowl, stir the softened cream cheese with the hot sauce and ranch until smooth and evenly orange, with no lumps of cream cheese left.

    Tip: Cold cream cheese will not blend smoothly. Microwave the unwrapped block on a plate for 15–20 seconds if you forgot to set it out.

  3. Step 3: Fold in chicken and cheese

    Fold in the shredded chicken and 1 cup of the cheddar until everything is coated.

  4. Step 4: Fill the skillet

    Spread the mixture in a 10-inch cast-iron skillet or 1½-quart baking dish and sprinkle the remaining ½ cup of cheddar over the top.

  5. Step 5: Bake

    Bake 20–25 minutes, until the edges are bubbling, the cheese is melted and an instant-read thermometer in the center reads 165°F (74°C).

    Tip: If you want a browned top, broil for 1–2 minutes at the end and watch it closely.

  6. Step 6: Serve

    Sprinkle with green onions and serve hot with chips and vegetable sticks. Keep it on the table no longer than 2 hours, or hold it in a small slow cooker on WARM.

Equipment

Tips for the best results

  • Rotisserie chicken is the fastest route. One average bird gives about 3 cups of shredded meat, so you will have extra.
  • Shred your own cheddar from a block. Pre-shredded cheese has anti-caking starch and melts less smoothly.
  • Adjust the heat with the hot sauce. Use ⅓ cup for a milder dip or up to ¾ cup for a spicier one.

Storage, reheating and freezing

Refrigerator
Cool and refrigerate within 2 hours in an airtight container for up to 3–4 days. You can also assemble the dip unbaked and refrigerate it up to 1 day; add 5–10 minutes to the bake time.
Reheating
Reheat in a 350°F oven or in the microwave in 30-second bursts, stirring, until it reaches 165°F (74°C) in the center.
Freezing
Possible but not ideal. Frozen cream cheese dips can turn grainy; freeze up to 2 months, thaw in the fridge and stir well while reheating.

Frequently asked questions

Can I make buffalo chicken dip in a slow cooker?

Yes. Combine everything except the topping cheese in a small slow cooker and cook on LOW for 2 hours, stirring once, until it reaches 165°F. Top with cheese and hold on WARM.

What chicken works best?

Any fully cooked chicken (cooked to 165°F) works. Rotisserie chicken is the easiest, but poached breasts or leftover thighs are fine too.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references