Easy Buffalo Chicken Dip Recipe

On Super Bowl Sunday, the thing our family looks forward to most is my easy buffalo chicken dip. During the game, I love the commercials, the halftime show, and the food. This is why we “celebrate” the Super Bowl at my house! That, and we love playing Super Bowl commercial bingo.

Feel free to make this dip any day you want (and you WILL want to)! If you’re looking for an delicious Super Bowl party food, this is IT. It bakes in the oven, too, so you can save your crockpot for something else!

When it comes to spicy foods, I am a TOTAL wimp. If you’re looking for a melt-your-face spicy buffalo chicken dip, this is not for you. This is a dip my daughter’s been eating since she was five! You can always increase the buffalo sauce if you want more spice, though.

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How to Make Buffalo Chicken Dip

Ingredients Needed

• Small rotisserie chicken (or 3 cups shredded rotisserie chicken)
• 8 ounces cream cheese, room temperature
• 1/2 cup buffalo wing sauce
• 1/2 cup blue cheese dressing or buttermilk ranch dressing
• 1 cup shredded monterey jack, colby jack, or cheddar cheese
• 1/2 cup blue cheese crumbles (optional)
• 1/4 cup freshly sliced green onion (optional)
• Celery, baby carrots, crackers, or mini baguette slices for serving

1. Shred the Chicken

While you’re doing this, preheat the oven to 350 degrees F.

In a large bowl, shred the rotisserie chicken into bite-size chunks or smaller. The easiest way to do this is to put the entire little chicken into the bowl and take two forks to the meat, pulling them apart through the meat and letting it fall into the bowl.

2. Mix Everything In

Use a butter knife to cut the softened cream cheese into chunks and drop into the bowl. Add the buffalo sauce, dressing, and shredded cheese and mix everything together.

3. Spread into Baking Dish

I use a 7 in. x 11 in. Pyrex dish. Whatever you use, make sure it’s got enough room to spread the dip out – it will not bake well if it’s too thick in the pan. Use the back of a spoon to smooth everything out evenly.

4. Bake the Dip

Bake the dip, uncovered, for 15-20 minutes until it begins to bubble. It will NOT look wet or gooey when it’s done, so don’t rely on a visual change or you will over-bake it! If the top starts to brown, it’s definitely time to take it out.

5. Stir & Serve

After removing from the oven, give the dip a stir. You’ll be pleasantly surprised by how gooey and perfect the consistency of the dip is! Stir enough to ensure the melted cream cheese is thoroughly dispersed.

Since my whole family loves blue cheese and green onions, I add blue cheese crumbles and fresh chives.

But life does not normally look like this perfect little serving tray. On a normal day, it looks more like this:

Tips for Making Buffalo Chicken Dip

• Spice it up! Use up to a total of 3/4 cup buffalo sauce if you have a higher heat tolerance. More than that may make it runny.
• Use different cheeses! Nearly any shredded cheese will work. Mozzarella is great, and pepper jack makes it even hotter.
• Make it vegetarian! Omit the chicken and double the cream cheese to help it stay thick. Instead of baking in the oven, combine everything in a saucepan over medium heat until combined.

What if my grocery store only has pre-flavored rotisserie chicken?

You’re not alone! Sometimes my store only has lemon-pepper chicken or buttery garlic chicken. While both are delicious, buttery garlic chicken is less noticeable in a recipe like this. Just pick the chicken with the mildest or blandest flavoring.

Can I use freeze-dried chives instead of fresh green onion?

Sure? Just cut it down to about 1.5 tablespoons of dried chives. A quarter cup would overpower the dip big time!

Can this dip be made ahead?

Yes! You can mix the ingredients in the bowl and leave them for up to 48 hours until you’re ready to bake. Or bake it, let it cool, and refrigerate. A bowl of it microwaves back to a beautiful hot dip in about a minute.

What to Serve with Buffalo Chicken Dip

Cold celery is my preferred dipping vegetable with this dip. I don’t even like celery normally, but the strong flavor of this dip overpowers the celery. It’s literally just a vessel for the dip to get in my mouth, and it adds a nice crunch.

Baby carrots are my kids’ preferred veggie for this dip, though the dip sometimes wants to slide off of them.

Mini baguette slices are the best carb option because they’re nice and sturdy.

Ruffled chips and crackers work too, but sometimes crack under the thickness of this dip!

Before You Go…

Love dips and hearty appetizers? Find more great recipes below!

• Cold dips
• High-protein apps