Buffalo Chicken Dip Recipe

Buffalo chicken dip usually shows up in my life when I’m tired, hungry, and pretending I’m not going to eat snacks for dinner. This time, it happened after work when I opened the fridge, saw some leftover chicken, and thought, “This probably won’t turn into anything responsible.” Which is usually a good sign.

I wasn’t aiming for perfection. I just wanted something warm, spicy, and scoopable. Something that doesn’t ask questions or judge you for standing over the counter eating straight from the dish.

I almost forgot to preheat the oven. I did forget where I put the cream cheese. But somehow, this dip came together like it wanted to be made.

Why I Keep Making This Dish (The Real Reasons)

• Hard to Ruin: I’ve eyeballed everything and it still works.
• Comfort Level High: Spicy, creamy, warm. My brain calms down instantly.
• People Love It: I bring this somewhere and suddenly everyone’s my friend.
• Snack Dinner Approved: Chips plus dip equals a meal. Don’t argue.
• Fast Reward: You’re eating in under an hour. Sometimes faster.
• Feels Like a Win: Even on messy days, this turns out right.
• Leftovers Are Rare: Because there usually aren’t any.

Tips I Learned the Hard Way

1. Shred the Chicken Small: Big chunks make scooping awkward. Learned mid-bite.
2. Full-Fat Stuff Matters: Low-fat versions made this sad once. Never again.
3. Let the Ranch Sit: Those ten minutes matter. I skipped it once. Regretted it.
4. Shred Your Own Cheese: Pre-shredded works, but fresh melts better. I noticed.
5. Low Heat First: Cranking the heat makes it separate. Go slow.
6. Taste Before Baking: Adjust heat before it’s too late.
7. Broiler Watch: Walk away for one minute and it’s suddenly “extra crispy.”
8. Rest a Bit: Let it sit before digging in unless you like burned tongues.

Buffalo Chicken Dip Recipe

This buffalo chicken dip is my go-to when I want something warm, spicy, and extremely scoopable without thinking too hard. It’s creamy, a little fiery, and the kind of food that disappears faster than expected.

You mix up a quick homemade ranch, melt it down with cream cheese and hot sauce, fold in chicken and cheese, then bake until bubbly. It’s snack food pretending to be dinner, and honestly, I respect that.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting time 10 minutes mins

Total Time 55 minutes mins

Servings: 16

Calories: 201

Ingredients Method Notes

Ingredients

  

Homemade Ranch Base

• 1/3 cup mayonnaise
• 1/3 cup full-fat sour cream
• 1/3 cup buttermilk
• 2 1/2 tablespoons finely minced parsley
• 2 teaspoons finely minced dill
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

Buffalo Chicken Dip

• 1 cup Frank’s Red Hot sauce
• 3 cups cooked chicken breast shredded
• 250 g / 8 oz cream cheese cut into cubes
• 2 1/2 cups colby cheese shredded
• 1 1/4 cups cheddar cheese shredded
• 1 teaspoon ground black pepper
• 1/2 cup green onion finely sliced

For Serving

• Extra green onion
• Corn chips crackers, crostini, or veggie sticks like celery

Method

 

Preheat the Oven

1. Set your oven to 350°F. Do this early so you don’t realize too late that it’s still cold. I’ve been there.

Make the Ranch Base

1. In a bowl, mix together mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Let it sit for about 10 minutes so the flavors can wake up.
   

Melt Everything Together

1. Transfer the ranch mixture to a saucepan over medium-low heat. Add cream cheese, hot sauce, and black pepper. Stir until the cream cheese melts and the mixture is smooth and creamy.
   

Mix the Dip

1. Pour the hot mixture into a large bowl. Add the shredded chicken, about three-quarters of the cheese, and the green onion. Stir until everything is evenly mixed.
   

Assemble

1. Spread the mixture into a baking dish. Sprinkle the remaining cheese evenly over the top.
   

Bake

1. Bake for about 20 minutes, until bubbly and lightly golden. If you want more browned spots, turn on the broiler for the last couple of minutes and watch it closely.
   

Rest and Serve

1. Let the dip rest for about 10 minutes before serving. Garnish with extra green onion and dig in with chips, crackers, or veggies.
   

Notes

This dip isn’t about precision. It’s about comfort, spice, and enjoying the fact that food doesn’t have to be perfect to be good.

If it’s a little messy or too spicy or gone faster than planned, congrats. You did it right. That’s mostly what cooking in my kitchen looks like anyway.

Variations You Can Mess Around With

• Extra Spicy Mood: Add more hot sauce or a pinch of cayenne.
• Mild Crowd Version: Cut back the sauce and add more ranch.
• Blue Cheese Switch: Swap some ranch for blue cheese dressing.
• Rotisserie Shortcut: Store-bought chicken saves time and sanity.
• Cheese Chaos: Mix in pepper jack if you’re feeling bold.
• Veg Boost: Add finely chopped celery right into the dip.
• Baked Potato Energy: Spoon this over a baked potato. Trust me.
• Late-Night Solo Version: Half batch, straight into a small dish, no sharing.

How I Like to Serve This

1. Game Night: Big dish, lots of chips, no plates needed.
2. Weeknight Dinner: Chips for me, celery to feel balanced.
3. Friends Are Over: I act like this was planned all day.
4. Solo Couch Meal: Straight from the dish, zero judgment.
5. Potluck Move: Dish comes home empty every time.
6. Late Snack: Smaller bowl, same enthusiasm.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 2 to 3 days.
• Reheat Slowly: Microwave in short bursts or it gets weird.
• Next-Day Flavor: Still good, slightly calmer heat.
• Texture Change: Thickens up a bit. Still scoopable.
• Stir Before Serving: Brings it back to life.
• Rare Leftovers: Honestly, this doesn’t last long.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes. Assemble it, cover it, and bake when ready.

What if I don’t have buttermilk?
Milk plus a splash of vinegar works fine.

Is it supposed to be this thick?
Yes. It’s dip, not soup.

Can I freeze it?
You can, but the texture changes. Fresh is better.

How do I make it less spicy?
Use less hot sauce and add more ranch or cheese.

Can I use canned chicken?
You can. I won’t stop you.

Why did my cheese get oily?
Heat was too high. Slow it down next time.

Can I eat this with a spoon?
Absolutely. I won’t tell anyone.