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.

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Prep Time 15

Cook Time 30

Resting time 10

Total Time 55

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

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

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

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

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

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

Bake

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

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.