Buffalo Chicken Dip

Buffalo Chicken Dip is a creamy, cheesy appetizer packed with shredded chicken and bold buffalo flavor. It’s warm, rich, and perfect for scooping with chips, crackers, or veggies.

Chicken, cream cheese, sour cream, buffalo sauce, seasonings, cheese, green onions

Servings: 8
Prep time: 10 minutes
Cook Time: 30 minutes

You will need the following items to make this recipe:

Measuring cups and spoons, large bowl, silicone spoon, medium baking dish, cutting board, knife

● 1 ½ lbs chicken, cooked and shredded
● 8 oz cream cheese, softened
● ½ cup sour cream
● 8 oz Buffalo sauce, plus a drizzle
● 1 oz dry ranch seasoning packet
● 1 tsp garlic powder
● ½ tsp onion powder
● ½ tsp Paprika
● ½ tsp oregano
● 1 cup cheddar cheese, shredded and divided
● 1 cup colby jack cheese, shredded and divided
● 1 green onion, diced

Preheat the oven to 350 degrees.

Add all of the ingredients, except for ¼ cup of each cheese and the green onions to a bowl.

Stir well to combine.

Pour into a greased 8×8 or similar size casserole dish.

Top with the rest of the cheese.

Drizzle and a little more buffalo sauce over the top.

Bake for 30 minutes, then remove and top with diced green onions.

To really make this the star of your next game day or get-together, I love serving it straight out of the oven while that cheese is still bubbly and golden. I usually place the baking dish right in the center of a large wooden board and surround it with a ‘choose your own adventure’ style spread of dippers!

For the crunch-lovers: You can’t go wrong with sturdy white corn tortilla chips or thick-cut pita chips. If you want to keep it classic, toasted baguette slices are a total game-changer for soaking up all that creamy goodness.

For a fresh twist: Since we’ve got all that rich, spicy flavor, I always put out plenty of crisp celery sticks and chilled carrot coins. The cold crunch perfectly cuts through the heat and adds such a satisfying snap!

Pro-Tip: If you want to get really fancy, sprinkle a few extra blue cheese crumbles on top right before serving and keep a bottle of ranch nearby for drizzling. It’s basically a deconstructed chicken wing in a bowl, and trust me—your guests will be scraping the bottom of the dish!