How to make Buffalo Chicken Dip

If you want to make a meaty, creamy, cheesy and spicy Buffalo Chicken Dip that does not call for canned ingredients or bottled salad dressing, this recipe is for you! All you need are 7 ingredients and about 30 minutes to make this decadent dip. The real question is: what are you making it for and who are you sharing it with?

Easy Buffalo Chicken Dip

The first time I ate Buffalo Chicken Dip, we were at a friend’s house for a gameday celebration.

When I asked about the recipe, she sheepishly told me that it involved canned chicken. She didn’t want me to know more.

It’s been a lot of years since that day, but I’ve still thought about the dip fondly. So I decided that this year, I was going to figure out how to make it myself. From scratch.

I come to you today to announce that I have, and it is delightful.

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There are a few caveats here:

• I’m not a spicy wings gal. At all. They’re too messy for me.
• We aren’t using canned chicken. Yes, that’s great for speed, but you know what else is? Shredded rotisserie chicken that you purchase at the store.
• I don’t like ranch dressing or blue cheese. These two strong dislikes were considered while developing this recipe. I didn’t include them. I think the overall flavor is still excellent, but you might feel differently.

Why I love this recipe:

I am obsessed with this Buffalo Chicken Dip recipe because it is the perfect party appetizer. It’s also so simple to put together.

But before you ask: this not a a slow cooker recipe or an Instant pot one. If that’s what you need, you won’t find it here.

Also, this recipe does not call for any canned or jarred shelf-stable items, like ranch dressing, blue cheese dressing or canned chicken. There’s nothing wrong with those, but I wanted to see if there was a way for me to elevate this classic dip.

Turns out, it’s not that much more complicated to make than the original, and it is my new favorite dip.

This scratch-made dip strikes a beautiful balance between creaminess, cheesiness, meatiness and a kick from the sauce.

It’s hard to stop eating, whether you’re scooping it up with your favorite tortilla chips, celery sticks or baguette slices.

Also, you’re not getting your fingers sticky by eating the classic buffalo wings. Instead, you’re instead enjoying them by way of dip form with your favorite dippers. Honestly, what’s not to love?

More easy dips to share: Hot Crawfish Dip | Caramelized Onion Guacamole | Roasted Garlic White Bean Hummus | Hot Boudin Dip | Roasted Tomato Salsa

What you need to make this recipe

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Here are the simple ingreients you need to grab at the grocery store:

• Cream cheese — I like to use the full-fat kind for everything, but you can use a low-fat cream cheese, as well. It does not need to be at room temperature, as we melt it with other ingredients on the stovetop.
• Sour cream — this adds a nice tanginess and creaminess to the dip. It’s replacing the creamy dressing component.
• Wing sauce — use your favorite! I used a classic Buffalo sauce for this recipe (Frank’s Hot Sauce), though I know there are various other brands and types.
• Cheddar cheese — I recommend shredding your own cheese because it will melt better. Pre-shredded cheeses are coated in an anti-clumping agent, which makes them harder to melt.
• Garlic powder — this adds a little garlicky kick to the dip without adding fresh garlic.
• Rotisserie chicken — I purchased shredded rotisserie chicken from my grocery store and then chopped it up finely. You can bake your own chicken breasts or thighs or shred the store-bought rotisserie chicken, too, if you prefer.
• Green onions — these add some bright onion flavor to the dip itself and make a nice pop of green on the top of the dish as a garnish. I do not recommend skipping them.
• Dippers — I used a combination of celery sticks and baguette rounds, but the world is your oyster here. But you can serve it with something like carrot sticks or tortilla chips, too. Use whatever makes you happy. 

How to make Buffalo Chicken Dip

Preheat the oven. Spray a square baking dish with nonstick baking spray. Set aside.

Mise en place. Chop the rotisserie chicken. Shred the cheddar cheese. Chop the green onions. Measure out the other ingredients.

Start the dip. Measure the cream cheese, sour cream and wing sauce in pan. Heat over medium heat until the cream cheese has melted completely. 

The ingredients will start coming together and not look lumpy. 

Add the cheddar. Measure in 1 cup of the cheese. Season with the garlic powder.

Stir to combine and cook until melted.

Add in the shredded chicken and green onions. Stir to incorporate.

Transfer to the prepared baking dish. Sprinkle the remaining cheese on top.

Bake in the preheated oven for 15-20 minutes or until golden brown and bubbly.

Serve warm with your favorite crackers, chips or veggies.

How to store:

You can make this dip in advance and store it in the fridge in its baking dish for a few days before baking it off and sharing it.

Save leftover dip in an airtight container in the refrigerator for 5-6 days. Reheat in the oven or microwave until warmed through.

Erin’s Easy Entertaining Tips

Buffalo Chicken Dip is pretty much akin with football season, tailgating and game days, right? It’s a classic for a reason, and there’s no changing it! 

If I were entertaining and bringing this simple dip to the table, here are some things I would do:

• Depending on the amount of guests, make a double batch. I legit stood at the stove and ate about a quarter of this dip on my own once it was cool enough to eat. If you’re feeding lots of people, you might want more.
• Make it early. This dip keeps in the fridge exceptionally well. Put it together, but don’t bake it. Store it in the fridge, wrapped in plastic wrap, and then bake it off before serving. You can do this well in advance.
• Separate out the dippers. Since we have gluten intolerant friends, we keep GF dippers separate from the ones with gluten.

​Frequently Asked Questions

Tips and tricks to making the best Buffalo Chicken Dip without Ranch

• Mise en place! Shred the rotisserie chicken, measure out the ingredients, chop the green onions before getting started. That way, it’s a breeze to put it together!
• Serve with various dippers. This dip tastes amazing with tortilla chips, corn chips, pita chips and various veggies. Make sure you’ve got something thick enough to withstand the meatiness of this dip.

More gameday dips to try:

Here’s how you can make it at home…