Always a favorite, this cheesy, mouthwatering good Buffalo Chicken Dip is made super easy in either the stove or the crock pot.  Adjust the amount of buffalo sauce to your liking. Serve with fresh veggies, tortilla chips, and pretzels.

Prep Time: 10minutes 

Cook Time: 20minutes 

Servings: 10 servings

Calories: 317kcal

Author: Beth Pierce


  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 2 1/2 cups cooked shredded chicken
  • 3/4 cup hot sauce like Franks
  • 8 ounces cream cheese
  • 1/2 cup ranch dressing
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded white cheddar cheese
  • chopped green onions optional


  • Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking dish (or somewhat equivalent-sized dish) with nonstick cooking spray.
  • In a large skillet over medium-low heat, melt the butter.  Add the garlic and cook for 1 minute, stirring several times.  Add the chicken and hot sauce and simmer for 3-4 minutes, stirring several times.  Add the cream cheese and stir to melt.
  • Remove from the heat and stir in the ranch dressing and sour cream. Season with black pepper to taste.  Spoon half of the chicken mixture into the baking dish.  Sprinkle with half of the cheese.  Spoon the rest of the chicken mixture into the baking dish and sprinkle with the remaining cheese.
  • Bake for 12-15 minutes or until the cheese is melted and the dip is bubbly.  If desired, sprinkle with green onions.  Serve with carrot sticks, celery sticks, tortilla chips, and toasted baguette slices.


  • We like this Buffalo Chicken Dip Recipe on the medium to hot spectrum. However, you can adjust the heat with a little more or less hot sauce if you desire.
  • I love to use Franks Red Hot Sauce, but sometimes we also add a little bit of Cholula Hot Sauce.
  • Use rotisserie chicken, canned chicken (Costco’s brand is very good), or poached chicken breasts. Just shred it with a couple of forks.
  • If you want to brown the top, turn the broiler on the last couple of minutes of baking but stick around as I have always found broilers unpredictable.
  • For even more flavor, crumble the baked dip with blue cheese. Or swap out one of the cheddar cheeses for mozzarella cheese.
  • Buffalo Chicken Wing Dip goes well with celery, corn chips, tortilla chips, crostini, crackers, bagel chips, and pretzels.
  • Prepare the dish up to 2 days in advance and store it tightly covered in the fridge.  Remove from the refrigerator 30 minutes prior to baking. It may require a few minutes of additional baking time.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze first, cool completely, then store in a sturdy freezer container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave at reduced power.


Calories: 317kcal | Carbohydrates: 4g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 85mg | Sodium: 842mg | Potassium: 178mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 14mg | Calcium: 204mg | Iron: 1mg


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