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Buffalo Chicken Dip

Buffalo chicken dip with a creamy heat-and-cream base, baked until bubbly and golden-edged. This easy oven-baked appetizer layers buffalo sauce, shredded chicken, melted cheddar and mozzarella, and finishes with fresh green onions.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Shredded cooked chicken (rotisserie works great)
  • 2 cup shredded cooked chicken (rotisserie works great) Use warm or room-temperature chicken so it mixes evenly.
Cream cheese
  • 8 oz cream cheese, softened
Buffalo sauce
  • 0.5 cup buffalo sauce (Frank's RedHot recommended) Adjust to taste if you prefer milder heat.
Ranch or blue cheese dressing
  • 0.5 cup ranch or blue cheese dressing Ranch gives a classic tang; blue cheese adds funk.
Cheddar or colby-jack
  • 1 cup shredded cheddar or colby-jack
Mozzarella
  • 0.5 cup shredded mozzarella
Green onions
  • 0.25 sliced green onions to top Sliced or thinly chopped for bright garnish.
For serving
  • 1 tortilla chips, celery, and bread to serve Serve alongside for scooping and crunch.

Equipment

  • 1 sheet pan

Method
 

Bake the dip
  1. Preheat the oven to 350°F and set up a baking dish for easy transfer.
  2. Mix cream cheese, buffalo sauce, and ranch until smooth.
  3. Stir in shredded chicken, then spread the mixture into a baking dish.
  4. Top with cheddar and mozzarella so the surface melts into a cheesy layer.
  5. Bake for 20–25 min until bubbly and golden on top.
  6. Garnish with sliced green onions and serve immediately with tortilla chips, celery, and bread.
Serve and enjoy
  1. Keep the dip hot by serving directly from the baking dish straight from the oven.

Notes

Pro tip: Rotisserie chicken is the shortcut that makes this dip even better, and warming it slightly helps the filling mix smoothly. Store leftovers in a covered container in the fridge up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the cream cheese texture can change. Dietary swap: use a dairy-free cream cheese and cheese shreds if you want a dairy-free version while keeping the same buffalo flavor.