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Baked Buffalo Chicken Dip

This delicious Baked Buffalo Chicken Dip recipe only takes 10 minutes of prep time and 20 minutes in the the oven. It's perfect served for game day or the ultimate party appetizer!

We like to serve this dip with tortilla chips, crackers, crostini, or celery sticks and carrot sticks.

Baked Buffalo Chicken Dip in a cast iron skillet.

This is one of our favorite appetizers. And since we love the flavor of buffalo sauce we also like to make these Buffalo Chicken Sliders to go with the dip!

If you need an easy and delicious dip this is it! The flavor is amazing. The buffalo sauce, ranch dressing, cheddar jack cheese, and cream cheese are perfect together! It's always a staple at our family gatherings and a crowd-pleaser.

Ingredients

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make buffalo chicken dip set out on the counter.

Just a few simple ingredients are all you need to make the best buffalo chicken dip recipe!

  • cooked chicken, finely chopped
  • cream cheese, softened
  • ranch dressing
  • buffalo sauce
  • shredded cheddar jack cheese
  • blue cheese crumbles
  • Green onion for garnish

How To Make Baked Buffalo Chicken Dip

Preheat the oven to 350 degrees.

Chicken, softened cream cheese, ranch dressing, and buffalo sauce in a mixing bowl.
Buffalo chicken dip mixture in a cast iron skillet.

In a large mixing bowl combine the chicken, softened cream cheese, ranch dressing, and buffalo sauce.

Buffalo chicken dip mixture in a cast iron skillet topped with cheese.

Then transfer the mixture to a greased baking dish. (I used a cast iron skillet.) Spread into an even layer and then top with the shredded cheddar jack cheese and blue cheese crumbles.

Bake for 20 minutes, until the dip is bubbly and the cheese on top is melted.

Garnish with chopped green onion before serving.

Buffalo Chicken Dip in a skillet with a scoop on toasted bread.

How To Store

Place the dip in an airtight container and store it in the refrigerator for up to 3 days. You can reheat individual servings in the microwave. I do not recommend freezing this dip.

Recipe Tips

  • I like to use full-fat cream cheese to get a creamier texture and flavor. Low-fat versions tend to have a runnier texture.
  • This recipe uses already-cooked chicken. A rotisserie chicken is a great time saver and works well in this dip. You can also use leftover chicken, baked or boiled chicken breasts that are chopped or shredded. Canned chicken will even work if you are in a pinch. Just make sure to drain it. 
  • If you can't find cheddar jack cheese, you can replace it with a Mexican blend cheese.

Recipe FAQs

Can I make this dip without cream cheese? 

Yes. If you don't have cream cheese you can use sour cream instead. However, using sour cream will make the dip thinner.

What is the best buffalo sauce to use?

My favorite is Frank's Redhot® Buffalo Wings Hot Sauce. You can use whichever brand of buffalo sauce you prefer, including homemade.

Buffalo Chicken Dip baked in a cast iron skillet.

If you need a few more appetizer ideas for your next party here are three more to try.

I hope you enjoy this easy Buffalo Chicken Dip! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Buffalo Chicken Dip in a cast iron skillet set on a wooden board.

Baked Buffalo Chicken Dip Recipe

Author: Judy Wilson
This easy Baked Buffalo Chicken Dip recipe only takes 10 minutes prep time and 20 minutes in the the oven.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 251 kcal

Ingredients
  

  • 1 cup cooked chicken, finely chopped
  • 8 ounces cream cheese, softened
  • ½ cup ranch dressing
  • ½ cup buffalo sauce
  • ½ cup shredded cheddar jack cheese
  • ½ cup blue cheese crumbles

Instructions
 

  • Preheat the oven to 350 degrees.
  • Combine the chicken, cream cheese, ranch dressing, and buffalo sauce.
  • Spread the mixture in a small baking dish.
  • Top with the shredded cheddar jack cheese and blue cheese crumbles.
  • Bake for 20 minutes, until the dip is bubbly and the cheese on top is melted.
  • Top with chopped green onion before serving.

Notes

 To Store: Place the dip in an airtight container and store it in the refrigerator for up to 3 days. I do not recommend freezing this dip.
This recipe uses already-cooked chicken. A rotisserie chicken is a great time saver and works well in this dip. You can also use leftover chicken, baked or boiled chicken breasts that are chopped or shredded. Canned chicken will even work if you are in a pinch.

Nutrition

Calories: 251kcalCarbohydrates: 3gProtein: 11gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 840mgPotassium: 119mgSugar: 2gVitamin A: 525IUCalcium: 129mgIron: 0.3mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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