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Buffalo Chicken Dip Recipe: Easy Party Appetizer Everyone Loves

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This Buffalo Chicken Dip is a creamy, cheesy, and spicy party appetizer that captures all the flavors of buffalo wings without the mess. It’s quick to make, endlessly customizable, and guaranteed to be the first dish gone at any gathering.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (about 280g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup sour cream (120g) or Greek yogurt
  • 1/2 cup buffalo sauce (120ml, such as Frank’s RedHot)
  • 1/3 cup ranch dressing (80ml) or blue cheese dressing
  • 1 cup shredded cheddar cheese (110g)
  • 1/2 cup shredded Monterey Jack cheese (55g, optional; or mozzarella)
  • 2–3 green onions, sliced (plus extra for garnish)
  • 1/4 cup blue cheese crumbles (30g, optional)
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). If using a slow cooker, skip this step.
  2. Shred or chop the cooked chicken. If using rotisserie or leftover chicken, pull it apart by hand. If using canned chicken, drain and break up any large pieces.
  3. Place the cream cheese in a mixing bowl and let it soften at room temperature for 15–20 minutes, or microwave in 20-second bursts until just soft.
  4. Add the softened cream cheese, sour cream, ranch dressing, and buffalo sauce to the bowl. Beat with a hand mixer or stir vigorously until smooth. Taste and adjust heat with more buffalo sauce if desired.
  5. Fold in the shredded chicken, cheddar cheese, and Monterey Jack cheese. If using blue cheese crumbles, add half now and reserve the rest for topping.
  6. Season with salt, black pepper, and smoked paprika if using. Mix well. Reserve a small handful of cheese and green onions for topping.
  7. Transfer the mixture to an 8×8-inch (1.5-quart) baking dish. Smooth the top with a spatula and sprinkle with reserved cheese, green onions, and blue cheese crumbles if desired.
  8. Bake for 20–25 minutes, or until hot, bubbly, and golden brown at the edges. The cheese should be melted and the center hot (internal temp at least 165°F/74°C).
  9. Let the dip cool for 5–10 minutes before serving to thicken.
  10. Garnish with extra green onions or a drizzle of buffalo sauce before serving.
  11. For slow cooker method: Combine all ingredients in a slow cooker. Cover and cook on LOW for 2–3 hours, stirring occasionally, until hot and melty. Switch to ‘warm’ for serving.
  12. If dip is too thick, stir in a splash of milk or extra ranch. If too runny, add more shredded cheese and bake for an extra 5 minutes.
  13. To make ahead: Assemble the dip up to step 7, cover, and refrigerate up to 24 hours. Bake just before serving, adding 5 extra minutes if baking from cold.

Notes

For best texture, shred chicken instead of chopping. Soften cream cheese fully for a smooth dip. Adjust buffalo sauce to taste for desired heat. Double the recipe for larger crowds and use a 9×13-inch dish. Keep dip warm at parties in a slow cooker. Make ahead up to 24 hours and bake before serving. For gluten-free, double-check sauce and dressing labels.

Nutrition

Keywords: buffalo chicken dip, party appetizer, game day dip, easy buffalo dip, cheesy chicken dip, gluten-free appetizer, spicy dip, crowd-pleaser, Super Bowl snack, hot dip

Find it online: https://norasfoods.com/buffalo-chicken-dip-recipe-easy-party-appetizer-everyone-loves/