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Buffalo Chicken Dip

This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 2 cups


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup chopped cooked chicken breast
  • 1/2 cup Buffalo wing sauce
  • 1/2 cup ranch or blue cheese salad dressing
  • 2 cups shredded Colby-Monterey Jack cheese
  • French bread baguette slices, celery ribs or tortilla chips


  • Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
  • Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

Buffalo Chicken Dip Tips

What do you eat with Buffalo chicken dip?

Buffalo chicken dip goes well with sliced baguettes, crackers, tortilla chips or corn chips. In fact, the flavors of Buffalo chicken dip go well with a lot of things! Try variations on this crowd-pleaser like these Buffalo Chicken Stuffed Poblano Peppers or this Buffalo Chicken Salad.

How long does Buffalo chicken dip last in the fridge?

Because it contains cooked meat, Buffalo chicken dip will last 3 to 4 days in the refrigerator. Just be sure your fridge is set below 40 degrees.

How do you thicken Buffalo chicken dip?

This Buffalo chicken dip recipe should be thick enough if made according to the directions. But if you prefer it a little thicker, feel free to add an additional ounce or two of cream cheese (our Test Kitchen picked the best cream cheese brands). Keep in mind that this will dilute the seasoning a bit.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
2 tablespoons: 152 calories, 13g fat (7g saturated fat), 36mg cholesterol, 409mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.


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Average Rating:
  • Cindy
    Jan 16, 2021

    I made this about 5 times over the holidays and it was a huge hit! I followed the advice of other reviewers and mixed it all together. I used canned chicken which is easy to always have on hand, and it was fine.No one even noticed.

  • Adele
    Jan 16, 2021

    BBQWalt: thanks for the clarification about the salt in Frank's red hot sauce. That explains something. Recently, I've been finding that sauce too salty, so I've switched to Sriracha sauce. Also, thanks to everyone who suggested mixing all the ingredients together. I will make this, but I'll mix everything together instead of layering it.

  • Shauna
    Dec 31, 2020

    I added jalapeños! Yum!

  • Angela
    Sep 20, 2020

    I loved this recipe! I have to say I followed some of the other reviews’ suggestions to mix the ingredients together instead of layering. It came out amazing! I also halfed the shredded cheese and sprinkled some on top. I subbed fat free cream cheese and used actual blue cheese. I coulda used less of the Buffalo sauce but it’s still good and tangy!

  • Ian
    Feb 4, 2020

    WAY too much cheese!! Cut the cheese by 1/3 at the least, and probably by 1/2. Then mine everyone else said, MIX it all together. Put just a little bit on top. Also, recommend broiling for a couple minutes at the end to brown the cheese

  • CarrieBerry4Chad
    Sep 5, 2019

    So yummy! As other reviewers suggested, I also always mix all the ingredients together and sprinkle some cheese on top! Easier to dip and scoop out once it's all mixed together too.

  • Mahkyla
    Jun 13, 2019

    Soften the cream cheese first. Throw it in the microwave for a couple seconds. Add cream cheese, canned or cooked chicken (shredded or chunks for a more thick dip). Add your ranch, cheese and buffalo sauce. Mix all together and then spread in a baking dish. Cover the top with a thin layer of cheese and bake for 20 min. With everything being mixed together the consistency is much better. Optional: top with chives or blue cheese crumbles.

  • T
    Apr 22, 2019

    ***WARNING*** MIX ALL THE INGREDIENTS TOGETHER. Maybe sprinkle a little cheese on top. Otherwise, you will have a thick layer of cheese on top.

  • bbqwalt
    Mar 3, 2019

    190mg of sodium per teaspoon of Franks Red Hot. I made a double batch following instructions. Then I made a test batch with Gringo Bandito Original hot sauce and Fresh Blue Cheese Dressing(Maria's). Even my wife who does not like Blue Cheese dressing prefered the test batch. ONLY 25mg of sodium per teaspoon of Gringo Bandito but it is pricey. We were using Ken's Steakhouse Buttermilk Ranch for the double batch. The amount of grease floating on top of the Ken's batch was amazing. We will try a fresh ranch next time and see if it solves the grease problem and Gringo wins the taste salt contest hands down. Only three stars with Franks. I failed to compare sodium levels on the dressings.

  • Cynthia
    Jan 27, 2019

    No comment left