Buffalo Chicken Dip

My buffalo chicken dip brings all the tangy, fiery kick of hot wings, but in a creamy, scoopable dip. I’ve perfected the balance of flavors to make sure it’s just the right amount of heat and smoothness in every bite.

Buffalo Chicken Dip

This buffalo chicken dip is always the first thing to go at any gathering. Whether it’s game day or just a casual get-together, it’s the dish everyone keeps coming back for. It’s creamy, cheesy, and has all the tangy heat of hot wings without the hassle of serving wings to a crowd.

I love that it’s just as delicious with celery as it is with chips or bread, which is how I know it’s a winner. Plus, it’s hearty enough that I’ve even served it for dinner, and no one ever complains about that.

It’s quick to put together and always disappears fast, making it a reliable favorite every time.

Why I Love This Recipe

• It’s super easy to make, and I can prep it ahead of time.
• The dip stays warm and creamy for a while, so I don’t have to worry about it cooling off too quickly.
• I love how customizable it is—sometimes I mix in extra cheese, add a little more hot sauce, or change up the dippers.

Ingredients

There are a few things that go into making this the most delicious buffalo dip…ever.

• Boneless, skinless chicken breast – This is what makes the dip hearty enough to be a meal. It’s packed with protein and gives the dip that perfect texture.
• Frank’s RedHot Original Sauce – This gives the dip that tangy heat I love without being overpowering.
• Frank’s RedHot Buffalo Wings Hot Sauce – Adds an extra kick of buffalo flavor. I like using both sauces to layer the heat and really bring out the best in the dip.
• Celery – This is my crunch factor. It adds a fresh contrast to the creamy base, and it’s a must for balancing the textures.
• Olive oil
• Cream cheese – Full-fat is the way to go here. It makes the dip smooth and rich, with all the mouthfeel you want in a creamy dish.
• Blue cheese dressing – Go for the best quality you can find. It adds a sharp, tangy note that complements the buffalo flavors perfectly.
• Sharp cheddar cheese – Always shred it yourself. It melts better and gives the dip that gooey, cheesy pull that everyone loves.

How to Make Buffalo Chicken Dip

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step 1: First, I like to place the chicken breasts in a sauté pan large enough to hold them in a single layer. Then, I add 1-2 cups of water or chicken broth. Bring it to a boil, reduce the heat, cover, and cook for 9-14 minutes until the chicken is no longer pink and the thermometer reads 165°F. Once that’s done, I remove the chicken from the broth and let it cool slightly. After cooling, I shred the chicken with two forks, making sure to avoid any large chunks, and mix it with hot sauce and wing sauce. Set that aside for later.
• Step 2: Preheat your oven to 350°F.
• Step 3: In another sauté pan, heat some olive oil over medium heat. Then, I add the celery and sauté it until it’s nice and tender.
• Step 4: Now, grab a large bowl and beat the cream cheese until it’s fluffy. I find that this makes a huge difference in texture. Then, add in the blue cheese dressing and mix well.
• Step 5: Time to combine everything by folding in the shredded chicken and celery mixture into the bowl, mixing thoroughly until everything is well combined.
• Step 6: Scoop the mixture into a large casserole dish (9 x 13), spreading it out evenly.
• Step 7: Bake it uncovered for about 20 minutes.
• Step 8: After 20 minutes, I add the cheddar cheese on top and stir to combine, then pop it back in the oven for another 20 minutes, or until it’s golden and bubbling.
• Step 9: Finally, serve it up with extra celery sticks, slices of crusty French bread, or tortilla chips for dipping.

Recipe Tips

Here are a few helpful tips to make your buffalo chicken dip even better:

• If you’re short on time, feel free to use shredded rotisserie chicken or canned chicken; I’ve found that Kirkland Brand works best.
• I usually start checking the chicken’s temperature after about eight minutes. It’s done when it’s opaque throughout, and an instant-read thermometer reads 165°F in the thickest part of the breast.
• You can definitely make this in a cast iron skillet or any baking pan you have on hand. Just keep in mind that cooking times may change depending on the size of the pan you choose.

Storage and Freezing

To keep your dip fresh and delicious, here are some handy storage tips:

• If you have leftovers, let the dip cool completely before transferring it to an airtight container. It keeps well in the fridge for about 3-4 days.
• I like to reheat individual portions in the microwave for a quick snack. Just pop it in for about 30 seconds to 1 minute, stirring halfway through.
• If you want to save it for later, you can freeze the dip in a freezer-safe container. It should last for about 2-3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat.
• To keep the dip creamy, you might want to add a splash of cream or milk when reheating. This helps restore the texture.

If you love dips, also make my Reuben dip, and this bacon dip and jalapeño popper dip too.

More Buffalo Sauce Flavored Recipes

• Buffalo Hot Dogs
• Buffalo Falafel Balls
• Buffalo Bleu Chicken Salad Sandwiches
• Buffalo Chicken Enchiladas
• Buffalo Chicken Macaroni and Cheese
• Buffalo Chicken Meatballs

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 8 votes

Buffalo Chicken Dip

Buffalo chicken dip brings all the tangy, fiery kick of hot wings, but in a creamy, scoopable dip. The balance of flavors hits just the right amount of heat and smoothness in every bite.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: Buffalo Chicken Dip

Servings: 12

Calories: 429kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• sauté pan
• hand mixer
• baking dish 9x13

Ingredients

• 4 boneless, skinless chicken breasts, poached and shredded
• 6 oz (3/4 cup) Frank's RedHot Original Sauce
• 6 oz (3/4 cup) Frank's RedHot Buffalo Wings Hot Sauce
• 2 tbsp olive oil
• 1-1/2 cups finely chopped celery
• 2 (8 oz) packages (full-fat) cream cheese, room temperature
• 12 oz (1-1/2 cups) bottle of good quality blue cheese dressing
• 8 oz shredded sharp cheddar cheese

Instructions

Chicken:

• Place the chicken breasts in a sauté pan (with a cover) large enough to hold them in a single layer. Add 1-2 cups of water or chicken broth to the pan. Bring it to a boil, then reduce the heat, cover, and cook for 9-14 minutes, or until the chicken is no longer pink and a thermometer reads 165°F. Remove the chicken from the broth and let it cool slightly. Once cooled, shred the chicken well using two forks (avoid large chunks). Mix the shredded chicken with the hot sauce and wing sauce, then set aside.*
  4 boneless, skinless chicken breasts, poached and shredded , 6 oz (3/4 cup) Frank's RedHot Original Sauce, 6 oz (3/4 cup) Frank's RedHot Buffalo Wings Hot Sauce

Dip:

• Preheat the oven to 350°F.
• Heat olive oil in a sauté pan over medium heat. Add the celery and sauté just until tender. Remove the pan from heat and add the chicken mixture, then combine.
  2 tbsp olive oil, 1-1/2 cups finely chopped celery
• In a large bowl, beat the cream cheese until fluffy. Once the cream cheese is creamy, add the blue cheese dressing and stir to combine. Add the chicken-celery mixture and mix thoroughly.
  2 (8 oz) packages (full-fat) cream cheese, room temperature, 12 oz (1-1/2 cups) bottle of good quality blue cheese dressing
• Scoop the mixture into a large casserole dish (13 x 9). Bake uncovered for 20 minutes. Add the cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through. The dip should be golden and bubbling when done.
  8 oz shredded sharp cheddar cheese
• Serve with additional celery sticks, slices of crusty French bread, or tortilla chips for dipping.

Video

Notes

*Time saver: Chicken can be made a day or two in advance (place in a container and refrigerate until you're ready to make the dip).

For optimal outcomes when making this buffalo chicken dip, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Buffalo Chicken Dip

Amount Per Serving (132 g)

Calories 429 Calories from Fat 349

% Daily Value*

Fat 38.8g60%

Saturated Fat 11.6g73%

Polyunsaturated Fat 5.6g

Monounsaturated Fat 13g

Cholesterol 94.2mg31%

Sodium 1100mg48%

Potassium 87.4mg2%

Carbohydrates 4.4g1%

Fiber 0.2g1%

Sugar 1.5g2%

Protein 17.1g34%

Vitamin A 22.7IU0%

Vitamin C 1.4mg2%

Calcium 14.4mg1%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.