I’m a girl that loves buffalo wings so it’s only natural that I would have to create the best buffalo chicken dip recipe. The dip has a cheesy texture and the ease of using rotisserie chicken. So easy!
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Buffalo Chicken Dip Recipe Ingredients
- Base: I use a mix of cream cheese and Velveeta to build a rich foundation for the dip. Switch out the Velveeta for other shredded cheeses like gouda, more Monterey, or cheddar. You can switch out the cream cheese for sour cream or even greek yogurt to lighten it up some.
- Seasoning: A bend of Ranch dressing, garlic powder, and onion powder brings all that tangy savory flavor to the pot!
- Buffalo Sauce: This is what delivers that signature spicy kick we love.
- Cheesy Vibes: A combo of sharp cheddar and Monterey Jack cheese brings the perfect melt.
- Shredded Chicken: We keep it low-key by using rotisserie chicken so this gets prepped in no time. Turkey or even roasted cauliflower can be used instead.
How to make Buffalo Chicken Dip
Melt the Cheeses
Step 1: In a medium saucepan, stir together cubed cream cheese and processed cheese, ranch dressing, onion and garlic powders.
Step 2: Heat over medium low heat, stirring occasionally. Cook for about 5-6 minutes, until the cheeses begin to melt. Once melted, whisk everything together until smooth.
Mix it Up
Step 3: In a medium bowl, toss together both cheeses.
Step 4: Remove your melted mixture from the heat and whisk in 1 cup of the shredded cheese.
Step 5: Fold buffalo wing sauce, chicken and the second cup of the cheese.
Step 6: Mix until combined.
Bake it Up
Step 7: Add mixture to the casserole dish.
Step 8: Top with the remaining ½ cup of shredded cheese.
Step 9: Bake for 30-35 minutes until the dip is melted, and browning and bubbly on top. Remove from the oven and let rest for 5 minutes, then serve with tortilla chips, celery sticks, and/or toast rounds.
Buffalo Chicken Dip Recipe
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Equipment
Ingredients
- 8 ounces cream cheese softened, cut into cubes
- 4 ounces processed cheese such as Velveeta, cut into cubes
- 1 cup ranch dressing
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup buffalo wing sauce up to 3/4 cup, depending on your heat preference (I use Frank’s Red Hot)
- 1 ½ cup sharp cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 2 cups shredded rotisserie chicken
Instructions
- Preheat the oven to 350°F and prepare a 9×7 or 8×8 inch casserole dish by spraying with nonstick spray.
- In a medium saucepan, stir together cubed cream cheese and processed cheese, ranch dressing, onion and garlic powders. Heat over medium low heat, stirring occasionally. Cook for about 5-6 minutes, until the cheeses begin to melt.
- Meanwhile, in a medium bowl, toss together both cheeses.
- Once melted, whisk the cheese and ranch dressing mixture together until smooth. Remove from the heat and whisk in 1 cup of the shredded cheese. Fold in buffalo wing sauce, chicken and the second cup of the cheese.
- Add mixture to the casserole dish. Finally, top with the remaining ½ cup of shredded cheese and bake for 30-35 minutes until the dip is melted, and browning and bubbly on top.
- Remove from the oven and let rest for 5 minutes, then serve with tortilla chips, celery sticks, and/or toast rounds.
Notes
How to store & reheat Buffalo chicken dip
Make sure you cool it down to room temp then transfer leftovers to an airtight container or freezer bag removing the air. You can reheat in a microwave in 30 second intervals, stirring together in between until warmed through. You can also pop back into the oven at 350 for about 20 minutes.How long will it last in the fridge?
It should last in the fridge for up to 3 days.Can I freeze leftovers?
Pop it in a freezer bag. It should last for up to 3 months. Just make sure you add the date.Nutrition
Recipe Tips
- Adjust the Spice Level: This dip delivers that signature spicy kick but feel free to adjust the amount of spice to suit your heat level by gradually adding more sauce.
- Chicken Shredding Shortcut: I love to add chicken to a bowl and use a hand mixer to shred it quickly.
- Room Temp: It helps if you start with room temp cream cheese and Velveeta for melting down smoothly.
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Serving Suggestions
- Go Classic: Sometimes a tortilla chip or even a cracker is all you need boos.
- Veggie it Up: Carrot or celery sticks will also serve as a nice refreshing contrast to that heat boos!
- Bring out the Taters: I love serving some dip over baked potatoes or sweet potato fries. It’s so delish!
- Game Day Menu: Serve this dip up with my fave chili recipe, honey jerk wings, and some Philly cheese steak pizza.
Recipe Help
For sure boos! Just follow steps 1-4 then refrigerate the covered, unbaked dip overnight. About an hour before serving, remove from the fridge and let it sit at room temp for 30 minutes. Then resume with step 5 of baking.
Absolutely y’all! Just combine everything in a slow cooker and heat on low for 2-3 hours stirring occasionally until nice and bubbly.
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