The Best Super Bowl Buffalo Chicken Dip Recipe EVER

On Super Bowl Sunday, the thing I (and the rest of my family) look forward to most is my famous Super Bowl Buffalo Chicken Dip. During the game, I love the commercials, the halftime show (most years), but perhaps most importantly… The food. This is why we “celebrate” the Super Bowl at my house! So I have an excuse to do fun stuff like making Super Bowl commercial bingo cards and coming up with family-friendly game-day recipes.

Why is this dip Super Bowl-specific? Easy: it’s so dang good, it DESERVES to be treated like the special dip it is. So it’s being made on a special day (at least in my house, it is). But you can feel free to make it any day you want (and you WILL want to)! If you’re looking for an easy dip to make as part of your Super Bowl party food, this is IT.

This Buffalo Chicken Dip Recipe is Family-Friendly

I’m gonna be upfront with you: If you’re looking for a melt-your-face spicy buffalo chicken dip, this is not for you. I wanted to create a dip that my kids (2 and 5 years old when I created it) could eat. More importantly, I wanted to make a dip that I could eat! When it comes to spicy foods, I am a TOTAL wimp.

This is very much a kid-friendly, family-friendly, wimp-friendly buffalo chicken dip recipe! I mean, it still has a tiny bit of spice, but certainly nothing anybody couldn’t handle. The flavor of the buffalo sauce is still very prevalent. And if you really DO want it to be spicy, you can add more hot sauce, no problem!

And just so you know, this recipe is stupidly easy to make. It will NOT take a lot of time away from your game day prep, and it WILL be devoured! Did I mention this is a keto-friendly buffalo chicken dip?! Hardly a carb in sight with this bad boy!

This post may contain affiliate links. If you make a purchase after clicking one, I may receive a small commission at no cost to you.

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. The chicken we use from Walmart is usually quite large and shreds up to at least 8 cups of chicken. What we don’t use for the buffalo chicken dip, we use for barbecue chicken sandwiches the next day!

2. Mix Everything In

I told you this recipe was easy!! Just 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 (a large spoon works fine).

3. Spread into Baking Dish

You do NOT need to grease your baking dish. I used a glass 2-quart 7 in. x 11 in. Pyrex dish like this one. 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. I just use the back of the spoon I use to scoop it into the pan to smooth everything out evenly.

4. Bake the Dip

Bake the buffalo chicken dip, uncovered, for 15-20 minutes until you can hear it starting to bubble when you open the oven. It will NOT look wet/runny/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 you pull the dip out of the oven, use your big spoon to give it a stir – you’ll be pleasantly surprised by how gooey and perfect the consistency of the dip is!

Now, for my photos, I spooned some dip into a cute little serving platter with a built-in dip bowl (you can get the exact one I have here – it doubles as a covered cake stand!). And because my whole family loves blue cheese and green onions, I pushed some blue cheese crumbles into the top of the warm dip and sprinkled it with fresh chives.

However, my life does not normally look like this perfect little serving tray. On a normal day, I’d just throw the blue cheese and green onion on top of the dip and stir everything together with the big spoon… Like below.

Best Foods to Serve with Buffalo Chicken Dip

While the Super Bowl buffalo chicken dip is not particularly spicy, I find that cold vegetables still pair really well with it. I am NOT a celery fan in general, but I don’t mind it at all with a heap of this dip on it! But my personal favorite pairing with the dip is baby carrots. I don’t know why, but the flavor combination is just AMAZING.

That being said, I know there are people out there who would rather die than eat a cold vegetable. But this dip is a tiny bit thick, so you’ll want something sturdy for scooping, like ruffled chips or mini baguette slices.

Just to be real, though, as someone who normally prefers all the carbs over veggies, this is one instance where I vastly preferred the veggies. Maybe because the dip is heavier, with the cheese and meat? I don’t know. Either way, this might be your chance to get some vegetables into your family!

FAQ & How to Customize

Q: What if my grocery store only has pre-flavored rotisserie chicken?
A: You’re not alone! When I sent my husband to pick up the ingredients for this recipe, they only had lemon-pepper chicken or buttery garlic chicken. Lemon pepper is a very strong flavor, so we went with the buttery garlic. While it’s a delicious flavor in its own right, it’s not really noticeable in a recipe like this. Just pick the chicken with the mildest or blandest flavoring.

Q: Can I make this meat-free?
A: Yes, but it’ll be quite a bit different. You will want to use more cream cheese (I would double it to 16 oz.) to keep some of the thickness of the dip, and I would not bake it in the casserole. Instead, put everything into a saucepan over medium heat and stir until combined.

Q: Can I use freeze-dried chives instead of fresh green onion?
A: Why not? Just cut it down to about 1.5 tablespoons of dried chives. A quarter cup would overpower the dip big time!

Q: Can I use buffalo dip instead of sauce? What’s the difference?
A: Buffalo dip is thicker than buffalo sauce, so I’d avoid using the dip if you can. It’s probably already got some seasoning and flavors in it as well and will make this dip EXTRA thick.

Q: This isn’t spicy enough. Can I use more hot sauce?
A: Absolutely! Use as much as your tongue can handle, but I’d cap it off around 3/4 cup to ensure the dip doesn’t get too runny. The buffalo sauce is also the one ingredient that seems to want to separate from the rest of the dip (or at least, the oils in it do), so that may be more noticeable if you use more sauce.

Q: All I have is shredded mozzarella! Will that work?
A: Honestly, cheese is cheese in this recipe. Use whatever you want! You can even use pepper jack cheese if you’re looking for an extra kick.

Q: Can this dip be made ahead?
A: Yes! You can mix the ingredients in the bowl and leave them for up to 48 hours until you’re ready to bake. We also bake it, let it cool, and split it into containers in the refrigerator, and it microwaves back to a beautiful hot dip in about a minute.

Super Bowl Buffalo Chicken Dip Recipe Card